Crispy Chicken Nuggets

Serves 1
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Directions

  1. 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.
  2. 2Shape the chicken mixture into small, thin nugget shapes and place on a tray.
  3. 3Freeze for a few hours or until firm.
  4. 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.
  5. 5In another bowl, mix all-purpose flour and cornstarch for the dry coating.
  6. 6Lightly oil your hands. Coat each nugget first in the dry mixture, then dip into the wet batter.
  7. 7Heat oil to 350°F (175°C).
  8. 8Fry nuggets in batches until golden brown and fully cooked, turning occasionally.
  9. 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.