Crispy Chicken Nuggets
You can make homemade chicken nuggets with simple ingredients that taste amazing! These kid-approved nuggets are golden, juicy, and so easy to make at home.
Servings 6
Calories 301kcal
Equipment
- Dutch Oven - 3.5 quart or large pot with a heavy-bottom
- Instant-Read Meat Thermometer for checking the oil temperature; candy thermometer works great, too.
Ingredients
- 2 pounds boneless skinless chicken breasts cut into bite-size pieces
- 2 tablespoons soy sauce
- 1 ½ teaspoon black pepper divided
- 1 ½ teaspoon salt divided
- 1 ¼ cup all purpose flour divided
- 3 tablespoons cornstarch divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 egg
- 1 cup ice-cold water
- vegetable oil or peanut oil for frying
Instructions
- Place the chicken pieces into a large bowl and season with soy sauce, ½ teaspoon black pepper, and ½ teaspoon salt. Toss to coat and distribute.2 pounds boneless skinless chicken breasts, 2 tablespoons soy sauce, 1 ½ teaspoon black pepper, 1 ½ teaspoon salt
- Cover and refrigerate for at least 30 minutes.
- Remove the coated chicken pieces from the marinade and pat dry with paper towels.
- Add ¼ cup flour and 1 tablespoon cornstarch to a gallon-size freezer bag. Add the marinated chicken to the bag and toss to coat.1 ¼ cup all purpose flour, 3 tablespoons cornstarch
- Line a baking sheet with paper towels, then place a cooling rack on top.Heat the oil in a large stock pot or Dutch Oven while you finish preparing the chicken.vegetable oil or peanut oil
- In a large bowl, whisk together the remaining flour, remaining cornstarch, garlic powder, and paprika, then set aside.1 ¼ cup all purpose flour, 3 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika
- In a separate shallow bowl, whisk the egg.1 egg
- To your egg bowl, add the flour mixture and mix until crumbly but well-blended.
- Add the ice water to the flour mixture and whisk until evenly moistened. It’s okay if there are some small lumps.1 cup ice-cold water
- Once the oil reaches 360℉, dip the chicken into the batter and place into the hot oil using a slotted spoon.
- Cook for 3-5 minutes per side until the batter is golden brown and the chicken is cooked through.
- Using the slotted spoon again, transfer your chicken to the prepared baking sheet and cooling rack to drain off the excess oil.
- Serve with your favorite dipping sauces, if desired.
Nutrition
Calories: 301kcal | Carbohydrates: 25g | Protein: 37g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 1104mg | Potassium: 630mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 170IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg
