Crispy Chicken Nuggets
Serves 1
Directions
- 1Add minced chicken to a bowl along with salt, black pepper, white pepper, garlic powder, onion powder, cornstarch, and egg. Mix very well until the mixture becomes smooth, sticky, and well combined.
- 2Shape the chicken mixture into small, thin nugget shapes and place on a tray.
- 3Freeze for a few hours or until firm.
- 4In a bowl, combine all-purpose flour, cornstarch, salt, black pepper, paprika, and garlic powder. Slowly add water and whisk until a smooth batter forms.
- 5In another bowl, mix all-purpose flour and cornstarch for the dry coating.
- 6Lightly oil your hands. Coat each nugget first in the dry mixture, then dip into the wet batter.
- 7Heat oil to 350°F (175°C).
- 8Fry nuggets in batches until golden brown and fully cooked, turning occasionally.
- 9Remove and drain on a wire rack or paper towels. Let rest before serving.
Ingredients
- 1 lb minced chicken
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp white pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp cornstarch
- 1 whole egg
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 to 1 1/4 cup cold water
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- as needed oil
Equipment
bowltraywire rackpaper towels
Tips
- You can substitute chili powder for the paprika in the wet batter.
- The batter should coat the nuggets but still drip slightly.
- Let rest for 1–2 minutes before serving.
