1Grab a bowl and add the flour, cornstarch, baking powder, salt, garlic powder, onion powder, cayenne, and pepper. Stir that to combine.
2Grab a bowl and add the flour, cornstarch, baking powder, salt, garlic powder, onion powder, cayenne, and pepper. Stir that to combine.
3Grab a bowl and add the flour, cornstarch, baking powder, salt, garlic powder, onion powder, cayenne, and pepper. Stir that to combine.
4Take about half of that seasoned flour mixture and put it in a second bowl with two eggs and a half cup of water. Mix this well to make a thick, wet batter.
5Take about half of that seasoned flour mixture and put it in a second bowl with two eggs and a half cup of water. Mix this well to make a thick, wet batter.
6Take about half of that seasoned flour mixture and put it in a second bowl with two eggs and a half cup of water. Mix this well to make a thick, wet batter.
7Take your chicken breasts and cut them into strips, then cut those strips into cubes.
8Take your chicken breasts and cut them into strips, then cut those strips into cubes.
9Take your chicken breasts and cut them into strips, then cut those strips into cubes.
10Add the cubed chicken into the wet batter and massage it to coat each piece.
11Add the cubed chicken into the wet batter and massage it to coat each piece.
12Add the cubed chicken into the wet batter and massage it to coat each piece.
13Transfer the wet-battered chicken into the bowl of the dry dredge.
14Transfer the wet-battered chicken into the bowl of the dry dredge.
15Transfer the wet-battered chicken into the bowl of the dry dredge.
16Coat the chicken well by either breading them individually or by plopping them all into the bowl, covering it with a lid, and giving it a good vigorous shake (or do this in a bag). Separate and ensure all pieces are well coated.
17Coat the chicken well by either breading them individually or by plopping them all into the bowl, covering it with a lid, and giving it a good vigorous shake (or do this in a bag). Separate and ensure all pieces are well coated.
18Coat the chicken well by either breading them individually or by plopping them all into the bowl, covering it with a lid, and giving it a good vigorous shake (or do this in a bag). Separate and ensure all pieces are well coated.
19Heat up some oil to 350 to 360 degrees Fahrenheit.
20Heat up some oil to 350 to 360 degrees Fahrenheit.
21Heat up some oil to 350 to 360 degrees Fahrenheit.
22Fry the crispy breaded nuggets for 3 to 3 and a half minutes per batch.
23Fry the crispy breaded nuggets for 3 to 3 and a half minutes per batch.
24Fry the crispy breaded nuggets for 3 to 3 and a half minutes per batch.
25Let the fried chicken drain before coating them in the sauce of your choice.
26Let the fried chicken drain before coating them in the sauce of your choice.
27Let the fried chicken drain before coating them in the sauce of your choice.
Ingredients
2 chicken breasts
2 chicken breasts
2 chicken breasts
1.5 cups flour
1.5 cups flour
1.5 cups flour
0.5 cup cornstarch
0.5 cup cornstarch
0.5 cup cornstarch
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 tsp salt
1 tsp salt
1 tsp salt
1 tsp garlic powder
1 tsp garlic powder
1 tsp garlic powder
1 tsp onion powder
1 tsp onion powder
1 tsp onion powder
1 tsp cayenne
1 tsp cayenne
1 tsp cayenne
0.5 tsp black pepper
0.5 tsp black pepper
0.5 tsp black pepper
2 eggs
2 eggs
2 eggs
0.5 cup water
0.5 cup water
0.5 cup water
Oil for frying
Oil for frying
Oil for frying
Sauce of choice
Sauce of choice
Sauce of choice
Equipment
bowloil thermometer
Tips
To get a crispy outer texture, ensure there are ridges and bumps on the breading.
You can bread the chicken by shaking it in a bowl with a lid or in a bag for easier coating.
An oil thermometer helps take the guesswork out of frying and makes it safer.