Description
These Homemade Chicken Nuggets are crispy on the outside, and tender and juicy on the inside. These easy fried chicken nuggets use ground chicken breast, a light club soda batter, and a perfectly seasoned coating for that classic fast food texture, only better. If you’re looking for a crispy homemade chicken nuggets recipe that’s freezer-friendly and kid-approved, this one delivers every time.
Ingredients
Scale
- 2 pounds ground chicken breast
- 3/4 cup self-rising flour
- 1 1/4 cups cornstarch or rice flour, divided
- 1 1/4 cups club soda or seltzer water (cold)
- Oil for frying (neutral oil such as vegetable or canola)
Seasoning Blend:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Combine the seasonings in a small bowl.
- Place the ground chicken in a food processor with half of the seasoning blend. Blend until it forms a smooth paste.
- Shape the chicken mixture into nugget-sized bites. Place them on a parchment-lined plate or sheet pan.
- Refrigerate the shaped nuggets for at least 30 minutes to firm up.
- In a mixing bowl, whisk together the self-rising flour, 3/4 cup of the cornstarch (or rice flour), and the remaining seasoning blend.
- Gradually whisk in the cold club soda, a little at a time, until the batter reaches a pancake-like consistency. If too thin, add a little more flour. If too thick, add a splash more club soda.
- Place the batter in the refrigerator to chill while the chicken rests.
- Heat oil in a deep pot or fryer to about 350°F (175°C). Do not let the oil get too hot or the outside will brown before the inside cooks through.
- Place the remaining cornstarch (or rice flour) in a shallow bowl.
- Dredge each nugget in the cornstarch, shaking off excess.
- Whisk the chilled batter again. Use a fork to dip each nugget into the batter.
- Carefully lower the battered nuggets into the hot oil.
- Fry for 6–8 minutes, flipping often, until golden brown and cooked through.
- Transfer to a wire rack to allow excess oil to drip off.
- Serve immediately with your favorite dipping sauce.
- ENJOY!
Notes
- Keep both the shaped nuggets and batter chilled before frying for best results.
- Fry in batches to avoid overcrowding and lowering the oil temperature.
- Always use a thermometer to monitor oil temperature.
- Let nuggets rest on a wire rack instead of paper towels to keep them crispy.
- Double the batch and freeze for easy homemade chicken nuggets anytime. The batter is enough for at least two pounds of ground chicken.
- This recipe will make approximately 36 chicken nuggets.
- If cutting this recipe in half, keep the seasoning blend as written.
- Easily form the nuggets and mix up the batter ahead of time.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American