Homemade Crispy Chicken Nuggets

Place the chicken breast pieces in a food processor, add 1‑2 tbsp of ice water, and blend until a smooth, almost paste‑like consistency is achieved.

Add the egg, 1 tsp salt, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp white pepper, and 0.5 tbsp cornstarch to the chicken mixture; pulse briefly to combine evenly.

Transfer the mixture to a bowl, shape it into small nugget portions (about 18‑20 pieces), and place them on a parchment‑lined tray. Freeze for 30‑60 minutes to firm up.

In a shallow dish, combine 0.5 cup all‑purpose flour with 0.25 cup cornstarch; this is the dredge.

Roll each frozen nugget in the dredge, shaking off excess, then set aside on the tray.

Prepare the wet batter by whisking together 0.5 cup flour, 0.5 cup cornstarch, 0.5 tsp baking powder, 1 tsp salt, 0.5 tsp paprika, 0.5 tsp garlic powder, 0.5 tsp onion powder, and 1 cup ice water until smooth.

Dip each dredged nugget into the wet batter, allowing any excess to drip off, then immediately return them to the flour‑cornstarch mixture for a second coating.

Heat oil in a deep fryer or heavy pot to 170‑350°F (340‑350°F). Fry the nuggets in small batches for 3‑4 minutes, or until they are cooked through.

Remove the nuggets and let them rest for 1‑2 minutes; increase the oil temperature to 350°F (350°F) and fry again for another 1‑2 minutes until golden and extra‑crispy.

Drain on paper towels, season lightly with additional salt if desired, and serve hot with your favorite dipping sauces.