Crispy Chicken Nuggets with Honey-BBQ Dipping Sauce

Ingredients

• 2 lb boneless chicken thighs (Minced)
• 1 tbsp garlic powder (For the chicken mixture)
• 1 tbsp onion powder (For the chicken mixture)
• 1 tsp red chili powder (For the chicken mixture)
• salt (To taste; for the chicken mixture)
• 1 tsp black pepper (For the chicken mixture)
• 2 eggs
• 1 cup all-purpose flour (For the wet batter)
• 0.5 cup cornstarch (For the wet batter)
• salt (To taste; for the wet batter)
• 1 tbsp garlic powder (For the wet batter)
• 1 tbsp onion powder (For the wet batter)
• 1 tsp red chili powder (For the wet batter)
• 1 cup water (Use less or more to make a thick batter)
• 1 cup cornstarch (For the dry batter)
• cooking oil (For deep frying; use about 2–3 inches in the pan)
• 0.5 cup mayonnaise (For the dipping sauce)
• 2 tbsp honey (For the dipping sauce)
• 1 tsp Dijon mustard (For the dipping sauce)
• 2 tbsp BBQ sauce (For the dipping sauce)
• 1 tbsp fresh lemon juice (For the dipping sauce)
• 1 tsp black pepper (For the dipping sauce)
• 1 tsp garlic powder (For the dipping sauce)
• salt (To taste; for the dipping sauce)

Steps

1. 1

   In a large bowl, combine the minced chicken thighs, chicken-mixture garlic powder, onion powder, red chili powder, salt, and black pepper. Crack in the eggs and mix thoroughly until the spices are evenly distributed and the eggs are fully incorporated.

2. 2

   Grease your hands with oil. Using your hands or a spoon, shape the chicken mixture into small nuggets.

3. 3

   Arrange the shaped nuggets on a parchment-lined baking sheet. Freeze for 30 minutes to firm them up.

4. 4

   While the nuggets freeze, prepare the wet and dry batters.

5. 5

   For the wet batter, whisk the flour, wet-batter cornstarch, salt, garlic powder, onion powder, and red chili powder together with the water until smooth and thick. Use slightly less or more water as needed to reach a thick-batter consistency.

6. 6

   For the dry batter, place the dry-batter cornstarch in a separate bowl.

7. 7

   Remove the nuggets from the freezer. Dip each nugget first into the dry cornstarch, coating it completely, then roll it in the wet batter. Place the coated nuggets on a plate or tray.

8. 8

   Prepare the dipping sauce by combining the mayonnaise, honey, Dijon mustard, BBQ sauce, lemon juice, black pepper, garlic powder, and salt in a bowl. Mix until evenly combined.

9. 9

   Heat about 2–3 inches of cooking oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).

10. 10

    Carefully place a few coated nuggets into the hot oil, taking care not to overcrowd the pan.

11. 11

    Fry the nuggets for about 5–7 minutes on each side, or until golden brown and crispy. Repeat with the remaining nuggets.

12. 12

    Transfer the fried nuggets to a paper towel-lined plate to drain excess oil.

13. 13

    Serve the nuggets hot with the dipping sauce.

Notes

The source specifies frying time and oil temperature but does not state an internal chicken temperature; ensure the nuggets are fully cooked through before serving. Oil quantity is not specified beyond 2–3 inches in the pan.

Nutrition per serving

• main
• appetizer
• fried
• chicken
• crispy
• comfort food
• high-protein