Homemade Chicken Nuggets - Classic

Step 1: Prepare the Chicken

Roughly cut 1 pound of chicken breast into chunks. Place the chicken into a bowl.

Step 2: Season the Chicken

Add 2 teaspoons of salt, 0.5 teaspoon of white pepper, and 2 tablespoons of cornstarch to the chicken in the bowl.

Step 3: Process the Chicken

Transfer the seasoned chicken mixture into a food processor. Process until the chicken forms a paste-like consistency and starts rolling around like a meatball, indicating it's finely ground.

Step 4: Portion and Shape Nuggets

Remove the processed chicken from the food processor. Use a falafel scoop or your hands to portion the mixture into small, nugget-sized pieces. Flatten each piece slightly to form the desired nugget shape.

Step 5: Coat and Freeze Nuggets

Roll the shaped chicken nuggets in cornstarch to lightly coat them. Place the coated nuggets on a tray and put them in the freezer for approximately 30 minutes to help them set up.

Step 6: Prepare the Batter

In a separate bowl, combine 1 cup of all-purpose flour, 0.25 cup of cornstarch, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, 0.25 teaspoon of white pepper, and 0.5 teaspoon of garlic powder. Pour in 355 ml (1 can) of club soda and whisk until you achieve a very runny, pancake-like batter consistency.

Step 7: Heat the Oil

Pour vegetable oil into a pot, ensuring there's enough for deep frying. Heat the oil to 350°F (≈175°C) (approximately 175°C) (175°C (≈345°F) (approximately 345°F)). Use a thermometer to verify the temperature.

Step 8: Fry the Nuggets

Once the oil is at temperature, take the frozen nuggets and dip them into the prepared batter, ensuring they are fully coated. Carefully place 4-5 battered nuggets into the hot oil at a time. Fry for 3 to 4 minutes until golden brown and cooked through. The internal temperature should reach at least 160°F (≈70°C) (approximately 70°C) (71°C (≈160°F) (approximately 160°F)).

Step 9: Drain and Serve

Remove the fried nuggets from the oil using a slotted spoon and place them on a wire rack to drain any excess oil. Repeat with the remaining nuggets. Serve hot with your favorite dipping sauces like ketchup or Japanese barbecue sauce.

• Freezing the shaped chicken nuggets for 30 minutes helps them set up and maintain their shape during frying.

• Maintain the oil temperature at 350°F (175°C) for even cooking and a golden-brown crust. Avoid letting the oil get too hot to prevent over-browning.