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Chicken Nuggets
Juicy homemade nuggets: chicken thigh and breast pulsed with a little seasoning, shaped, and fried in a crisp tempura-style batter.
Notes
Starter recipe; adjust to taste. Fry once at 325°F, cool, and refry at 375°F for extra crunch.
RECIPE CARD
Chicken Nuggets
Yield: About 40 nuggets | Time: 45 minutes
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Ingredients
- 1 lb Boneless chicken breast
- ½ lb Boneless chicken thigh
- 1 tsp Salt
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp White pepper
- 1 Egg white
- 1 cup All-purpose flour, plus more for dusting
- ½ cup Cornstarch
- 1 tsp Baking powder
- 1 cup Ice-cold sparkling water
- Oil for frying
- Honey mustard, BBQ or ranch for dipping
Instructions
- Pulse the chicken with salt, garlic, onion, pepper and egg white until coarsely ground.
- Shape into nuggets on a lined tray and freeze 20 minutes to firm.
- Whisk flour, cornstarch and baking powder, then stir in the sparkling water until just combined.
- Heat oil to 350°F. Dust nuggets in flour, dip in batter and fry 4–5 minutes until golden and 165°F inside.
- Drain and serve with dipping sauces.
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Schossow Kitchen · schossowkitchen.com
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