Chicken Nuggets

Steps

1. 1

   Roughly cut 1 lb of chicken breasts into chunks.

2. 2

   Place the chicken chunks into a food processor with 2 teaspoons of salt, 1/2 teaspoon of white pepper, and 2 tablespoons of cornstarch.

3. 3

   Process the mixture until it starts rolling around like a meatball and forms a cohesive paste.

4. 4

   Portion the chicken mixture into small nuggets using a falafel scoop or spoon.

5. 5

   Flatten the nuggets slightly and roll them in cornstarch to coat.

6. 6

   Place the coated nuggets in the freezer for about 30 minutes to help them set up.

   Start 30-minute timer
7. 7

   In a large pot or deep fryer, heat vegetable oil to 350°F (180 °C) (175°C (350 °F)).

8. 8

   In a mixing bowl, whisk together 1 cup all purpose flour, 1/4 cup cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/2 teaspoon garlic powder.

9. 9

   Gradually whisk in the full can (355 ml) of club soda until the mixture reaches a runny consistency similar to pancake batter.

10. 10

    Remove nuggets from the freezer. Dip each nugget into the wet batter, ensuring it is fully coated.

11. 11

    Fry the nuggets in small batches (4-5 at a time) for about 3 to 4 minutes until golden brown and the internal temperature reaches at least 160°F (71 °C) (71°C (160 °F)).

    Start 4-minute timer
12. 12

    Drain on a wire rack or paper towels and serve immediately with your favorite dipping sauce.