Chicken Nuggets
These crispy homemade chicken nuggets are perfectly seasoned, juicy on the inside and crunchy on the outside.
Ingredients
For the Chicken Nuggets:
- 500 grams boneless chicken minced in a blender
- Salt & black pepper to taste
- 1 teaspoon garlic powder
- ½ egg whisked
- ½ cup cornflour for dry coating
For the Wet Batter:
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- Salt & black pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon chili flakes
- 2 teaspoons mustard
- 1 teaspoon hot sauce or sriracha
- ½ cup ice-cold water adjust for thick batter consistency
For the Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon mustard
- 1 tablespoon honey
- Salt & black pepper to taste
- ½ teaspoon lemon juice
Instructions
- Mince the chicken breasts in a blender until the texture is sticky and no large chunks remain.
- Transfer the minced chicken to a bowl and mix in salt, pepper, garlic powder, and whisked egg until fully combined.
- Test the seasoning by frying a small piece and adjusting salt if necessary.
- Lightly grease your hands with oil and shape the mixture into small nugget-sized pieces.
- Place the nuggets on a tray lined with parchment paper and freeze for 40-50 minutes (or longer if needed).In a separate bowl, whisk together flour, cornstarch, salt, black pepper, garlic powder, paprika, chili flakes, mustard, hot sauce, and ice-cold water to create a thick batter.
- Place cornflour in a separate bowl for dry coating.Heat oil in a deep pan over medium-high heat to 170-180°C (340-360°F).
- Coat each nugget first in dry cornflour, then dip into the wet batter, ensuring full coverage.
- Carefully place the nuggets in hot oil and fry in batches for 3-4 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.In a small bowl, mix mayonnaise, mustard, honey, salt, black pepper, and lemon juice until smooth.Serve the crispy nuggets hot with fries and the dipping sauce.