There’s no need to drive over to McDonald’s for a late night snack–just make your favorite chicken nuggets at home with this copycat recipe.
Cook Time
6 minutes
Total Time
56 minutes
Yield
4 Servings
Ingredients
1 lb ground chicken (425 g)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon cayenne
vegetable oil, for frying
Batter
1 cup all purpose flour (125 g)
¼ cup cornstarch (30 g), plus 1 tablespoon
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cayenne
1 large egg
1 ⅓ cups soda water (320 mL)
Dipping sauce of choice, for serving
How to Make It
1. Step
Line a baking sheet with parchment paper.
2. Step
In a medium bowl, combine the ground chicken, salt, black pepper, garlic powder, paprika, and cayenne. Mix until well combined.
3. Step
Scoop the chicken mixture into 1-inch balls and flatten into nugget shapes. Place on the prepared baking sheet and freeze for 30 minutes, or until firm.
4. Step
Fill a medium pot a little more than halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C).
5. Step
Make the batter: In a medium bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne. Whisk in the egg, then add the soda water a little at a time so it doesn't overflow. The batter should have a slightly loose consistency, similar to crepe batter.
6. Step
Remove the chicken from the freezer. Working in batches of 4–5 at a time, dip each chicken nugget in the batter twice, then transfer to the hot oil and fry for 3–4 minutes, or until tan in color. Transfer to a paper towel-lined plate to drain.
7. Step
Increase the oil temperature to 375°F (190°C). Return the nuggets to the oil in batches and fry again for 2 minutes more, until golden brown and crispy. Drain on a clean paper towel-lined plate.
8. Step
Serve immediately with your favorite dipping sauces.
