4Add the chicken, 2 teaspoons of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of cornstarch to a food processor.
5Add the chicken, 2 teaspoons of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of cornstarch to a food processor.
6Add the chicken, 2 teaspoons of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of cornstarch to a food processor.
7Process the mixture until it rolls around like a meatball.
8Process the mixture until it rolls around like a meatball.
9Process the mixture until it rolls around like a meatball.
10Portion the chicken mixture into tiny nuggets using a falafel scoop or by hand.
11Portion the chicken mixture into tiny nuggets using a falafel scoop or by hand.
12Portion the chicken mixture into tiny nuggets using a falafel scoop or by hand.
13Shape the nuggets and flatten them.
14Shape the nuggets and flatten them.
15Shape the nuggets and flatten them.
16Place the shaped nuggets in the freezer for about half an hour to help them set up.
17Place the shaped nuggets in the freezer for about half an hour to help them set up.
18Place the shaped nuggets in the freezer for about half an hour to help them set up.
19Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
20Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
21Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
22In 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.
23In 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.
24In 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.
25Pour the entire can of club soda (355 ml) into the dry mixture and whisk until it forms a very runny pancake-like batter.
26Pour the entire can of club soda (355 ml) into the dry mixture and whisk until it forms a very runny pancake-like batter.
27Pour the entire can of club soda (355 ml) into the dry mixture and whisk until it forms a very runny pancake-like batter.
28Dip the frozen chicken nuggets into the batter, ensuring they are fully coated.
29Dip the frozen chicken nuggets into the batter, ensuring they are fully coated.
30Dip the frozen chicken nuggets into the batter, ensuring they are fully coated.
31Carefully place the battered nuggets into the hot oil in small batches (4-5 at a time).
32Carefully place the battered nuggets into the hot oil in small batches (4-5 at a time).
33Carefully place the battered nuggets into the hot oil in small batches (4-5 at a time).
34Fry for about 3 to 4 minutes, or until golden brown and the internal temperature is over 160°F (71°C).
35Fry for about 3 to 4 minutes, or until golden brown and the internal temperature is over 160°F (71°C).
36Fry for about 3 to 4 minutes, or until golden brown and the internal temperature is over 160°F (71°C).
37Remove the cooked nuggets and serve with your favorite dipping sauces.
38Remove the cooked nuggets and serve with your favorite dipping sauces.
39Remove the cooked nuggets and serve with your favorite dipping sauces.
Ingredients
1 pound chicken breast
1 pound chicken breast
1 pound chicken breast
2 teaspoons salt
2 teaspoons salt
2 teaspoons salt
0.5 teaspoon white pepper
0.5 teaspoon white pepper
0.5 teaspoon white pepper
2 tablespoons cornstarch
2 tablespoons cornstarch
2 tablespoons cornstarch
1 cup all purpose flour
1 cup all purpose flour
1 cup all purpose flour
0.25 cup cornstarch
0.25 cup cornstarch
0.25 cup cornstarch
0.5 teaspoon paprika
0.5 teaspoon paprika
0.5 teaspoon paprika
0.5 teaspoon salt
0.5 teaspoon salt
0.5 teaspoon salt
0.25 teaspoon white pepper
0.25 teaspoon white pepper
0.25 teaspoon white pepper
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
0.5 teaspoon garlic powder
355 ml club soda
355 ml club soda
355 ml club soda
vegetable oil
vegetable oil
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.