Crispy Homemade Chicken Nuggets by Tyler Butt Nutrition Home Cooking

Ingredients

• 500g Boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tsp Garlic powder
• 1 tsp Onion powder
• ½ tsp Smoked paprika (optional)
• ½ tsp Salt
• ¼ tsp Black pepper
• 1 cup All-purpose flour
• ½ tsp Baking powder (to enhance crispiness)
• ¼ tsp Salt (for batter)
• ½ cup Cold water (or more, as needed)
• 4 cups Vegetable oil (for frying)

Instructions

1. Add the chicken thigh pieces, garlic powder, onion powder, smoked paprika (if using), salt, and black pepper to a food processor bowl. Pulse until the chicken is finely minced and thoroughly combined, forming a cohesive paste-like mixture. Avoid over-processing to maintain some texture.
2. Transfer the chicken mixture to a bowl. Scoop out small, golf-ball-sized portions and shape them into nugget forms. You can make classic shapes or 'monster' sized ones. Place the formed nuggets on a parchment-lined baking sheet or plate.
3. Place the formed chicken nuggets into the freezer or refrigerator for at least 10 minutes to firm up. This prevents them from falling apart during the frying process.
4. While the nuggets are firming, prepare the batter. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually whisk in the cold water until the batter has a smooth consistency similar to double cream, thick enough to coat the back of a spoon but still pourable. Adjust water as needed.
5. Heat the vegetable oil in a large deep-sided pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature. Ensure you have about 2-3 inches of oil for frying.
6. Working in batches, dip each firm nugget into the prepared batter, ensuring it's fully coated. Carefully place the battered nuggets into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, turning occasionally with tongs.
7. Continue frying until the nuggets are golden brown, crispy, and cooked through, reaching an internal temperature of 165°F (74°C). The total cooking time will be around 6-8 minutes per batch, depending on size.
8. Remove the fried nuggets with a slotted spoon and transfer them to a wire rack set over paper towels to drain excess oil. Serve immediately with your favorite dipping sauces or as part of a classic 'kids dinner' with chips, beans, peas, and sweetcorn.