Homemade Crispy Chicken Nuggets Recipe
This recipe for homemade chicken nuggets features a blend of chicken breast and thighs seasoned with a flavorful mix of spices, coated in a crispy thin batter, and fried to golden perfection. Freezing the shaped nuggets before frying helps them retain their shape, resulting in crispy, tender bites that are perfect for dipping and sharing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Snack
- Method: Frying
- Cuisine: American
Ingredients
Scale
Chicken Mixture
- 300 g chicken breast
- 250 g chicken thighs
- 2 tsp salt
- 1 tsp sugar
- 1/2 tsp MSG
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 2 tsp black pepper
- 1 egg
Thin Batter
- 1 cup plain flour
- 1 cup cornflour
- 1 tbsp salt
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp mustard powder
- 2 cups cold water
Coating Mixture
- 1 cup plain flour
- 1 cup potato starch
Other
- Oil for frying (about 2-3 inches deep)
Instructions
- Prepare Chicken Mixture: In a chopper, combine chicken thighs and breast with garlic powder, onion powder, paprika, salt, sugar, black pepper, and MSG. Crack in the whole egg and process until smooth.
- Shape and Freeze Nuggets: Shape the chicken mixture into nugget-sized pieces and place them on a lined baking tray. Freeze for 30 minutes to help them hold their shape during frying.
- Heat Oil: Heat oil in a heavy-bottomed pot to a depth of 2-3 inches, preparing for deep frying.
- Prepare Thin Batter: Whisk together plain flour, cornflour, salt, garlic powder, onion powder, paprika, black pepper, and mustard powder. Slowly whisk in chilled water until the batter is thin and runny.
- Prepare Coating Mixture: In a separate bowl, combine plain flour and potato starch for coating the nuggets.
- Coat Nuggets: Remove frozen nuggets from the freezer. Dredge each in the flour-potato starch mixture, then dip them evenly into the thin batter.
- Fry Nuggets: Carefully drop the coated nuggets into the hot oil. Fry in batches to avoid overcrowding, cooking for 7-8 minutes or until nuggets are crispy and golden brown.
- Drain Oil: Remove fried nuggets with a slotted spoon and place them on a wire rack to drain excess oil and cool slightly.
- Repeat: Continue coating and frying remaining nuggets using the same steps.
- Serve: Serve the crispy homemade chicken nuggets hot with your favorite dipping sauce and enjoy!
Notes
- Freezing the shaped nuggets before frying is key to preventing them from losing shape during cooking.
- Use a heavy-bottomed pot and maintain oil temperature for even frying and crispy texture.
- Avoid overcrowding the pot to ensure consistent cooking and crispiness.
- You can use potato starch or cornstarch interchangeably for the coating depending on availability.
- Serve immediately for the best texture and flavor.
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