Crispy Chicken Nuggets Copycat (Print Version)
Golden, extra crispy chicken nuggets made with real white meat and a light, airy batter. Ideal for dipping.
# Ingredients:
→ Chicken
01 -
3 boneless skinless chicken breasts
02 -
2 teaspoons salt
03 -
2 teaspoons pepper
04 -
2 teaspoons garlic powder
05 -
2 teaspoons onion powder
06 -
1 egg
→ Dry Coating
07 -
1 ½ cups cornstarch
→ Wet Batter
08 -
¾ cup water
09 -
1 egg
10 -
½ tablespoon onion powder
11 -
1 tablespoon garlic powder
12 -
½ tablespoon yellow mustard
13 -
1 teaspoon ground black pepper
14 -
1 teaspoon salt
15 -
1 cup all-purpose flour
# Directions:
01 -
Place the chicken in a food processor and process for 30 seconds or until small pieces form. Add salt, pepper, garlic powder, onion powder, and one egg, then blend until a paste-like consistency forms.
02 -
Line a baking sheet with parchment paper. Using wet hands, shape the blended chicken into nugget shapes. Place the nuggets on the baking sheet and freeze for 15 minutes to make them easier to coat.
03 -
Add the cornstarch to a small bowl. In a large bowl, mix water, one egg, onion powder, garlic powder, mustard, pepper, salt, and flour to create a thick but runny batter.
04 -
In a large skillet or deep pot, heat enough oil on medium-high heat to come 2 inches up the sides.
05 -
Coat each nugget with cornstarch, shake off the excess, and then coat in the wet batter. Allow excess wet batter to drip off.
06 -
Carefully place the nuggets in the heated oil and fry for 2-3 minutes per side. Remove the nuggets from the oil and drain on paper towels or a wire rack for 3-4 minutes.
07 -
Fry the same batch of nuggets again for 5 minutes to ensure thorough cooking and extra crispiness. Drain on paper towels or a wire rack.
08 -
Serve the nuggets with your preferred dipping sauce.
# Notes:
01 -
Freezing the nuggets before coating helps maintain their shape and makes handling easier.