Prep Time: 15 minutes
Cook Time:
Deep Fry: 4-6minutes (per nugget)
Half Fry: 4-5 minutes each side (per nugget)
Chicken nuggets are always a favorite in my household, especially if the breading has a nice crunch and flavor that melts in your mouth. This recipe delivers the perfect balance of crunch and tenderness. As my kids would say, they taste like chicken nuggets, are better than fast food, and taste way better than the store-bought chicken nuggets. Aside from making many forms of stuffed chicken, I love using ground chicken to make chicken nuggets and chicken patties. The process for making chicken patties is the same. The only difference is in the size of the patty or nugget.
The Process
The process is very easy and straight-forward. I personally don’t have money to spend on endless amounts of cooking oil, so I like to half-submerge the nuggets and flip. If you would like to cut your cooking time in half, you can always increase the pot size, add more oil, and deep-fry the nuggets. When it comes to seasoning, the amount you use is also subjective, however, you won’t be disappointed if you go by my measurements.
This is one of those “trust the process” recipes. After combining the egg, flour, seasoning, and meat, you will find that the meat is a bit stickier in texture. Just pick your nuggets up in sloppy balls. When you place them on you lightly oiled parchment paper, it will be easier to shape them. After they have sat on the oiled parchment paper for 5 minutes, they will become easier to shape and handle for coating with the egg wash or binder or choice.
The Breading
The key to a good crunch and golden-brown finish is a bit, or more, of cornstarch. My fried chicken breading is a combination of three key ingredients: equal parts flour, cornstarch, and breadcrumbs. Then, depending on the dish I am making, a certain combination of seasoning is added to my breading. For these chicken nuggets, plenty of seasoning is used, but none that take from the overall chicken nugget taste and experience. This particular combination brightens and enhances the flavor of the breading and meat, versus changing it and overtaking.
Making Changes and Substitutions
The best thing about recipes is that they can always be modified to your liking or needs. If there is a certain seasoning you don’t like, don’t use it. I know many people who need to leave any added salt out of their cooking. The seasoning pack does not make nor break the texture and finish in any way. Switching up the ingredients to your breading will bring different color and texture results but will not disappoint in any way.
If you don’t have flour, cornstarch, and breadcrumbs altogether, but have one or two from the list? Don’t worry, any style of breading can be used. If you want, you can use just one of these ingredients. While some only bread with cornstarch, others only use flour. Breadcrumbs are perfect for when you’d rather bake your breaded meat and still achieve a crunchy outer layer. Combining all three just hits the jackpot for me. I can’t get over the aroma, flavor, and golden-brown crunch.
Useful Tools
If you are getting into cooking more at home and scratch cooking, get yourself some parchment paper. I use it for almost everything I bake and cook. I also use it to coat the counter when making big meals for less cleanup and fewer dishes. Parchment paper is a savior with this meal. I use it as a nonstick surface to place each nugget before breading them.
Small, medium, and large mixing bowls also come in clutch. I use a medium mixing bowl to fold the egg, flour, and seasoning into the meat. When in doubt, pull out the large mixing bowl. Ingredients look small until you put them together.
Other great tools to have, are cast iron skillets, kitchen tongs, and/or a basket for deep-frying. Rather than deep-frying, I fill my cast iron skillet with enough cooking oil to submerge my nugget patties halfway. When it is time to flip them, I do it effortlessly with the tongs.
Quick Tips
When you are folding the egg, flour, and seasoning into the meat, don’t overwork the meat. Overworking the chicken may cause it to lose density and juices. Trust the process. When you scoop up your chicken to make the nugget patties, don’t worry about shaping them! transfer them to your oiled parchment paper and allow it to sit for 5 minutes. The rest time and oiled layer on the parchment paper will make the nugget easier to work with and shape. You will even be able to flip them over with ease, ensuring you have the shape you like.
Ingredients
Chicken Nuggets
- Ground chicken
The following ingredients are based on 1.5 LBS of ground chicken. - 1/4 cup flour
- 1 large egg
- 1 level tsp paprika
- 1/2 tsp black pepper
- 1 heaping tsp kosher salt
- 1 tsp ground mustard
- 2 tsp garlic powder
- 2 tsp onion powder
Breading
- 3/4 cups flour
- 3/4 cups cornstarch
- 3/4 cups breadcrumbs
- 1 heaping tsp paprika
- 1/2 heaping tsp black pepper
- 1 1/2 tsp kosher salt
- 2 heaping tsp ground mustard
- 1 TBSP onion powder
- 1 TBSP garlic powder
Other
- Cooking oil for frying
- Breading binder – I use 2-3 eggs as an egg wash.
You can also use mayonnaise, egg whites, applesauce, or other binders that you prefer.
Instructions
In a medium to large mixing bowl, combine the ground chicken, 1/4 cup of flour, egg, and the rest of the seasonings from the “chicken nuggets” list.
Fold the ingredients into the meat, rather than stirring.
When you have evenly distributed the flour, egg, and seasoning throughout the chicken, start making your nuggets.
As I have stated before, this is easiest done by just grabbing a sloppy ball of chicken and placing it on lightly oiled parchment paper. Then, allow it to sit for 5 minutes. Then, you will be able to work with and shape it a lot easier.
After you have made the nuggets, prepare your egg wash, or other binder, if you haven’t already.
Prepare the breading by combining all the ingredients together from the “breading” list. With a fork, whisk, or a good, sealed shake, ensure that everything is evenly combined.
Over medium heat, line a medium to large skillet (I use cast iron) with 1/3 to 1/2 inches of cooking oil.
If you are deep-frying, fill your pot with enough oil to submerge the nuggets.
Bring the cooking oil to frying temp (between 325 degrees and 375 degrees).
Dip each nugget into your egg wash, or other binder, to completely coat it in a thin layer. Next, transfer the nugget to the breading mixture and ensure that the entire nugget is covered in breading.
Using a large spoon, ladle, spatula, or other utensil, drop the breaded nuggets into the pan.
Fry the nuggets for 4-5 minutes on each side. If you are deep-frying, fry the whole nugget for 4-5 minutes.
DISCLAIMER: The timing may vary depending on how slim, thick, large, or small you make them.
That’s it; set your finished nuggets aside, allowing them to cool down and rest.
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