Homemade Chicken Nuggets
These homemade chicken nuggets are crispy on the outside, juicy on the inside, and made with real ingredients you can trust.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Baking sheet
- Parchment paper
- Large heavy-bottomed pot
- Kitchen thermometer
- Tongs or spider strainer
- Paper towels
Ingredients
For the Chicken Mixture
- 2 lb ground chicken use slightly higher fat ground chicken for juicier nuggets
- 1 tsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tsp ground black pepper
- 2 tsp Diamond Crystal salt
- ½ cup cornstarch
For the Light Crispy Batter
- 1 ½ cups all-purpose flour
- ¾ tsp baking powder
- ¾ tsp paprika
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- ½ tsp ground black pepper
- 1 ½ tsp Diamond Crystal salt
- 2 cups very cold club soda
For Frying
- neutral frying oil such as canola, vegetable, or peanut oil
Instructions
- Line a large baking sheet with parchment paper. Place cornstarch on a shallow plate and set aside.
- In a large bowl, combine ground chicken, paprika, garlic powder, onion powder, black pepper, and salt. Mix gently until evenly combined.
- Lightly oil your hands and shape about 1 heaping tablespoon of chicken mixture into nugget shapes.
- Coat each nugget in cornstarch, shaking off excess, then place on the prepared tray.
- Freeze nuggets for about 2 hours or until firm.
- Fill a heavy-bottomed pot halfway with oil and heat to 350°F (175°C).
- In a medium bowl, whisk together flour, baking powder, paprika, garlic powder, onion powder, black pepper, and salt. Pour in cold club soda and stir gently until just combined. Keep batter slightly lumpy.
- Line a plate with paper towels and keep tongs or a spider strainer nearby.
- Dip 5 frozen nuggets at a time into the batter. Let excess batter drip off, then carefully place into hot oil.
- Fry for 4 to 6 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer cooked nuggets to the paper towel-lined tray. Repeat with remaining nuggets and serve hot with your favorite dipping sauces.
Notes
Keep the batter cold for the crispiest texture. Do not overcrowd the frying pot, as this lowers the oil temperature and can make nuggets greasy. Freeze leftovers in an airtight container for quick meals later. Serve with honey mustard, barbecue sauce, ranch, or spicy mayo.
Nutrition Facts (Per Serving)
- Calories: 64 kcal
- Carbohydrates: 6g
- Protein: 5g
- Fat: 2g
- Saturated Fat: 1g
- Polyunsaturated Fat: 0.4g
- Monounsaturated Fat: 1g
- Trans Fat: 0.02g
- Cholesterol: 22mg
- Sodium: 245mg
- Potassium: 156mg
- Fiber: 0.3g
- Sugar: 0.1g
- Vitamin A: 48 IU
- Vitamin C: 0.1mg
- Calcium: 9mg
- Iron: 1mg