Chicken Nuggets
Serves 1
Directions
- 1Cut the pound of chicken breast into rough pieces.
- 2Combine the chicken with 2 teaspoons of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of cornstarch in a food processor.
- 3Process the mixture until it forms a rolling meatball-like consistency.
- 4Portion the chicken mixture into tiny nuggets using a falafel scoop or by hand.
- 5Flatten and shape the nuggets.
- 6Place the shaped nuggets in the freezer for about half an hour to set up.
- 7Heat vegetable oil in a pan to 350°F.
- 8In a separate bowl, prepare the wet batter by mixing 1 cup of all-purpose flour, 0.25 cup of cornstarch, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, 0.25 teaspoon of white pepper, 0.5 teaspoon of garlic powder, and 355ml of club soda.
- 9Mix until it reaches a very runny pancake batter-like texture.
- 10Dip the frozen nuggets into the wet batter, ensuring they are fully coated.
- 11Fry the battered nuggets in small batches (4-5 at a time) for 3-4 minutes until golden brown and cooked through (internal temperature over 160°F).
- 12Remove the cooked nuggets and serve with your favorite dipping sauce.
Ingredients
- 1 pound chicken breast
- 2 tsp salt
- 0.5 tsp white pepper
- 2 tbsp cornstarch
- vegetable oil
- 1 cup all purpose flour
- 0.25 cup cornstarch
- 0.5 tsp paprika
- 0.5 tsp salt
- 0.25 tsp white pepper
- 0.5 tsp garlic powder
- 355 ml club soda
Equipment
food processorfalafel scoopfreezeroil thermometer
Tips
- Freeze the nuggets for about half an hour before frying to help them set up.
- Fry the nuggets in small batches to maintain oil temperature.
- Cook the nuggets for approximately 3-4 minutes until golden.
- Ensure the internal temperature of the nuggets reaches over 160°F (71°C).
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