Homemade Crispy Chicken Nuggets
These homemade crispy chicken nuggets are a crowd‑pleaser, featuring a crunchy coating and tender, flavorful chicken inside. The double‑batter system creates a light, airy crust that stays crisp even after cooling, making them perfect for dipping.
Recipe by Hesti· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Chicken Mixture
- 1 1/10 lb boneless chicken breast
- 1 egg
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp white pepper
- 1/2 tbsp cornstarch
- 1 tbsp ice water
Dredge
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
Wet Batter
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp paprika powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup ice water
Instructions
- 1Place 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.
- 2Add 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.
- 3Transfer 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.
- 4In a shallow dish, combine 0.5 cup all‑purpose flour with 0.25 cup cornstarch; this is the dredge.
- 5Roll each frozen nugget in the dredge, shaking off excess, then set aside on the tray.
- 6Prepare 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.
- 7Dip 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.
- 8Heat oil in a deep fryer or heavy pot to 170‑347°F (340‑350°F). Fry the nuggets in small batches for 3‑4 minutes, or until they are cooked through.
- 9Remove the nuggets and let them rest for 1‑2 minutes; increase the oil temperature to 356°F (350°F) and fry again for another 1‑2 minutes until golden and extra‑crispy.
- 10Drain on paper towels, season lightly with additional salt if desired, and serve hot with your favorite dipping sauces.
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Frequently asked questions
- How long does it take to make Homemade Crispy Chicken Nuggets?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Homemade Crispy Chicken Nuggets recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Homemade Crispy Chicken Nuggets recipe come from?
- It was shared by Hesti on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.