Yield: 25–30 nuggets
Prep Time: 25 minutes + 30 minutes chilling
Cook Time: 7–8 minutes per batch
Total Time: About 1 hour 5 minutes
🛒 Ingredients
For the Chicken Mixture
300 g boneless, skinless chicken breast
250 g boneless, skinless chicken thighs
1 large egg
2 tsp salt
1 tbsp all-purpose flour
2 tsp black pepper
For Shaping
¼ cup cornflour (cornstarch)
For the Crispy Batter
1 cup all-purpose flour
½ cup cornflour (cornstarch)
2 tsp garlic powder
1 tsp onion powder
1 tbsp salt
1 tsp paprika
1 tsp mustard powder
1 tsp black pepper
2 cups cold water, or as needed
For Frying
Vegetable oil, for deep frying
👩🍳 Instructions
- Prepare the Chicken
Cut the chicken breast and thighs into small pieces. Place them in a food processor and pulse until finely minced and smooth. - Make the Chicken Mixture
Transfer the minced chicken to a large bowl. Add the egg, salt, black pepper, and flour. Mix thoroughly until the mixture becomes smooth, cohesive, and slightly sticky. - Shape the Nuggets
Scoop out small portions of the chicken mixture. Lightly coat each portion with cornflour, then shape into small, classic nugget-sized pieces. - Chill the Nuggets
Arrange the shaped nuggets on a parchment-lined tray, making sure they do not touch. Place them in the freezer for about 30 minutes to firm them up and make coating easier. - Prepare the Batter
In a large bowl, whisk together the all-purpose flour, cornflour, garlic powder, onion powder, salt, paprika, mustard powder, and black pepper. - Add the Water
Gradually whisk in the cold water until you have a smooth, thin batter. The batter should lightly coat the nuggets without being overly thick. - Heat the Oil
Heat enough vegetable oil for deep frying in a heavy-bottomed pot or deep fryer to 170–175°C (340–350°F). - Coat the Nuggets
Dip each chilled nugget into the batter, turning gently to coat all sides evenly. Allow any excess batter to drip off before frying. - Fry Until Golden and Crispy
Carefully place the nuggets into the hot oil in small batches. Fry for approximately 7–8 minutes, turning occasionally, until they are golden brown, crispy, and fully cooked through. - Drain and Serve
Transfer the cooked nuggets to a wire rack lined underneath with a tray to allow excess oil to drain while keeping the coating crisp.
Serve immediately with ketchup, barbecue sauce, honey mustard, ranch, or your favorite dipping sauce.