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Recipes
Homemade Chicken Nuggets
Recipe

18 INGREDIENTS • 16 STEPS • 4HRS 30MINS

Homemade Chicken Nuggets

5.0
2 ratings
A Parmesan crust lifts these chicken nibbles above the ordinary. Serve alone or with an array of dipping sauces.
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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
A Parmesan crust lifts these chicken nibbles above the ordinary. Serve alone or with an array of dipping sauces.
4HRS 30MINS
Total Time
$5.75
Cost Per Serving
Ingredients
Servings
2
US / Metric
Nuggets
Salt
1/2 Tbsp
Salt, divided
Corn Starch
1/2 Tbsp
Ground Black Pepper
1 tsp
All-Purpose Flour
1/2 cup
All-Purpose Flour
plus extra to dust
Batter
Egg
1
Egg, separated
yolk only
Water
1 cup
Cold Water
Salt
3/4 tsp
Baking Soda
1/4 tsp
Baking Soda
To Finish
Vegetable Oil
as needed
Vegetable Oil
Garlic
2 cloves
Garlic, minced
Ground White Pepper
1/2 tsp
Ground White Pepper
Crushed Red Pepper Flakes
to taste
Crushed Red Pepper Flakes
Nutrition Per Serving
VIEW ALL
Calories
2331
Fat
183.9 g
Protein
83.5 g
Carbs
81.7 g
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Homemade Chicken Nuggets
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Lady and Pups
Hi, I’m Mandy. Lady and Pups is an angry food blog and my misery outlet. Come share how I turn frustration and anger into a lovely meal.
http://ladyandpups.com
Cooking InstructionsHide images
step 1
Cut the Skin-On Chicken Thighs (1.8 lb) and Skinless Chicken Breasts (10.5 oz) into chunks. Spread the skin-on chicken thighs and chicken breast on a sheet in a single layer. Flash-freeze for 2 hours until the skins completely harden.
step 1 Cut the Skin-On Chicken Thighs (1.8 lb) and Skinless Chicken Breasts (10.5 oz) into chunks. Spread the skin-on chicken thighs and chicken breast on a sheet in a single layer. Flash-freeze for 2 hours until the skins completely harden.
step 2
In a food-processor, add the chicken, Corn Starch (1/2 Tbsp), Salt (1 1/4 tsp), and Ground Black Pepper (1/2 tsp). Pulse until the chicken is evenly cut into finely minced pieces, like beef tartar, but not fully “ground” into a paste.
step 2 In a food-processor, add the chicken, Corn Starch (1/2 Tbsp), Salt (1 1/4 tsp), and Ground Black Pepper (1/2 tsp). Pulse until the chicken is evenly cut into finely minced pieces, like beef tartar, but not fully “ground” into a paste.
step 3
Evenly whisk together All-Purpose Flour (1/2 cup), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) in a shallow bowl. Prepare a couple of baking sheets that are lightly dusted with flour.
step 3 Evenly whisk together All-Purpose Flour (1/2 cup), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp) in a shallow bowl.  Prepare a couple of baking sheets that are lightly dusted with flour.
step 4
Take about 1 tablespoon the chicken-mixture, form it into a firm, tightly packed ball, then roll it in the flour then gently press it down (keeping it inside the bowl of flour) into a chubby disk (well, like a nugget).
step 5
Nuggets should be thinly and evenly coated with the flour-mixture. Place on baking-sheets and repeat until you’re done with all the chickens. You'll have about 60 nuggets depending on size. Flash-freeze for 2 hours until hardened.
step 5 Nuggets should be thinly and evenly coated with the flour-mixture.  Place on baking-sheets and repeat until you’re done with all the chickens. You'll have about 60 nuggets depending on size. Flash-freeze for 2 hours until hardened.
step 6
Then transfer to an air-tight bag/container, and keep frozen until needed.
step 7
Whisk together All-Purpose Flour (3/4 cup), Tapioca Starch (1/4 cup), Ground Black Pepper (1 tsp), Salt (3/4 tsp), and Baking Soda (1/4 tsp).
step 7 Whisk together All-Purpose Flour (3/4 cup), Tapioca Starch (1/4 cup), Ground Black Pepper (1 tsp), Salt (3/4 tsp), and Baking Soda (1/4 tsp).
step 8
Add the Egg (1) into another large measuring cup. Add enough Water (1 cup) until it reaches 1 cup in total. Whisk until even.
step 9
Pour it in the flour mixture while gently mixing in with chopsticks or a fork. Don't over-mix.
step 9 Pour it in the flour mixture while gently mixing in with chopsticks or a fork. Don't over-mix.
step 10
It’s fine if there are small lumps of flour here and there. Take however many nuggets you’re frying out of the freezer. Add a few pieces of frozen nuggets in the batter to keep it cold.
step 10 It’s fine if there are small lumps of flour here and there. Take however many nuggets you’re frying out of the freezer. Add a few pieces of frozen nuggets in the batter to keep it cold.
step 11
Add enough Vegetable Oil (as needed) to a frying pot until it reaches about 2 inches deep. Heat the oil over medium-high heat until when a wooden chopstick is inserted in the middle, small bubbles form immediately around the chopstick.
step 12
Drop however many battered nuggets into the oil without crowding the pot, letting extra the batter drain off for a few seconds before frying.
step 13
Lower the heat down to medium and fry until golden on all sides and increase to high heat for the last 20 seconds.
step 14
Drain the nuggets over a cooling-rack. Remove small pieces of batter from the oil with a slotted spoon in between each batch.
step 14 Drain the nuggets over a cooling-rack. Remove small pieces of batter from the oil with a slotted spoon in between each batch.
step 15
Toss the nuggets with Garlic (2 cloves), Ground Black Pepper (1/2 tsp), and Ground White Pepper (1/2 tsp).
step 16
Serve with some Crushed Red Pepper Flakes (to taste) and the sauces of your choice. Enjoy!
step 16 Serve with some Crushed Red Pepper Flakes (to taste) and the sauces of your choice. Enjoy!
Tags
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Appetizers
Dairy-Free
American
Chicken
Snack
Shellfish-Free
Kid-Friendly
Game Day
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