Serves 1
Directions
- 1Cut the chicken breast into rough pieces.
- 2Add the chicken, 2 teaspoons of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of cornstarch to a food processor.
- 3Process the mixture until it rolls around like a meatball.
- 4Portion the chicken mixture into tiny nuggets using a falafel scoop or by hand.
- 5Shape the nuggets and flatten them.
- 6Place the shaped nuggets in the freezer for about half an hour to help them set up.
- 7Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- 8In a separate bowl, combine 1 cup all-purpose flour, 0.25 cup cornstarch, 0.5 teaspoon paprika, 0.5 teaspoon salt, 0.25 teaspoon white pepper, and 0.5 teaspoon garlic powder.
- 9Pour the entire can of club soda (355 ml) into the dry mixture and whisk until it forms a very runny pancake-like batter.
- 10Dip the frozen chicken nuggets into the batter, ensuring they are fully coated.
- 11Carefully place the battered nuggets into the hot oil in small batches (4-5 at a time).
- 12Fry for about 3 to 4 minutes, or until golden brown and the internal temperature is over 160°F (71°C).
- 13Remove the cooked nuggets and serve with your favorite dipping sauces.
Ingredients
- 1 pound chicken breast
- 2 teaspoons salt
- 0.5 teaspoon white pepper
- 2 tablespoons cornstarch
- 1 cup all purpose flour
- 0.25 cup cornstarch
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
- 0.5 teaspoon garlic powder
- 355 ml club soda
- vegetable oil
Equipment
food processorfalafel scoopfreezerdeep fryer (or large pot)meat thermometer
Tips
- Freeze the shaped chicken nuggets for about half an hour to help them set up before frying.
- Fry in small batches (4-5 at a time) to maintain oil temperature.
- Maintain an oil temperature of 350°F (175°C) for best results.
- Cook for approximately 3 to 4 minutes per batch, or until an internal temperature of over 160°F (71°C) is reached.
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