Crispy Chicken Nuggets

Ingredients

• 500 g chicken breast (Cut into chunks.)
• 3 tbsp cornstarch (For seasoning the chicken mixture.)
• 1 tsp garlic powder (For the chicken mixture.)
• 1 tsp onion powder (For the chicken mixture.)
• 1 tsp paprika (For the chicken mixture.)
• 1 tsp salt (For the chicken mixture.)
• 0.5 tsp black pepper (For the chicken mixture.)
• oregano (Mixed into the chicken mixture; no quantity specified.)
• 60 g all-purpose flour (For lightly coating the frozen nuggets before battering.)
• 125 g all-purpose flour (For the batter.)
• 2 tbsp cornstarch (For the batter.)
• 1 tsp baking powder (For the batter.)
• 1 tsp paprika (For the batter.)
• 1 tsp garlic powder (For the batter.)
• 0.5 tsp salt (For the batter.)
• 180 g cold water (Use 180–240 g (¾–1 cup), adding enough to make a smooth, thick batter.)
• neutral oil (For deep frying; amount not specified.)

Steps

1. 1

   Cut the chicken breast into chunks. Pulse the pieces in a food processor until finely minced, then transfer the chicken to a bowl.

2. 2

   Add the chicken-mixture cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and oregano. Mix until well combined.

3. 3

   Shape the mixture into bite-sized nuggets and arrange them on a parchment-lined tray.

4. 4

   Freeze the shaped nuggets for 30–45 minutes, until firm.

5. 5

   Make the batter by whisking together the batter flour, cornstarch, baking powder, paprika, garlic powder, and salt in a bowl.

6. 6

   Gradually whisk in the cold water until the batter is smooth and thick enough to coat the nuggets without dripping off completely.

7. 7

   Lightly coat each frozen nugget in the separate flour designated for coating.

8. 8

   Dip each floured nugget into the batter. Allow excess batter to drip off before frying.

9. 9

   Heat neutral oil for deep frying to 175°C (350°F).

10. 10

    Fry the nuggets in small batches for 4–5 minutes, turning occasionally, until golden brown and crispy and the internal temperature reaches 74°C (165°F).

11. 11

    Drain the fried nuggets on a wire rack or paper towels.

12. 12

    Serve immediately with ketchup, honey mustard, barbecue sauce, ranch, or another favorite dipping sauce.

Notes

Freezing the shaped nuggets before coating helps them keep their shape. Keep the batter cold for the crispiest coating and fry in small batches to maintain the oil temperature. The nuggets can be frozen before frying for up to 3 months. The source lists oregano in the method but does not provide a quantity.

Nutrition per serving

• appetizer
• main
• kid-friendly
• fried
• crispy
• make-ahead
• freezer-friendly