Crispy Chicken Nuggets (McNuggets Copycat)
Chicken Nuggets are so easy to make at home and you control exactly what goes in them. These are extra crispy with a light and airy batter! I don't think I've ever met someone who doesn't love chicken nuggets! Tender and moist chicken coated in a crispy batter and fried to perfection. Served with your favorite dipping sauce. Chicken nuggets are simply amazing! Everyone loves chicken nuggets but sometimes it is hard to find a good quality nugget with 100% meat filling. By making your nuggets are home you control what exactly goes into them. My recipe uses boneless skinless chicken breast and no filler at all... just delicious seasonings!
Ingredients
Chicken
- 3 chicken breast (boneless skinless)
- 2 teaspoon salt
- 2 teaspoon pepper
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 egg
Dry Coating
- 1 ½ cups corn starch
Wet Batter
- ¾ cup water
- 1 egg
- ½ tablespoon onion powder
- 1 tablespoon garlic powder
- ½ tablespoon yellow mustard
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Place the chicken in a food processor. Depending on the size of your food process you may need to work in batches. Process for 30 seconds or until small pieces form. Add the salt, pepper, garlic powder, onion powder and one egg. Blend until it forms a paste like consistency.
- Line a baking sheet with parchment paper. Using wet hands, take a handful of blended chicken and shape into a nugget. Shape all of the nuggets and place the baking sheet in the freezer for 15 minutes. This will make it easier to coat the nuggets.
- Add the cornstarch to a small bowl. In a large bowl, mix together the water, one egg, onion powder, garlic powder, mustard, pepper, salt and flour. You should have a thick but runny batter.
- In a large skillet or deep pot, heat enough oil on medium-high heat to come 2” up the sides.
- Coat each nugget with corn starch, shake off the excess and then coat in the wet batter. Let the excess wet batter drip off.
- Carefully place the nugget in the heated oil and fry for 2-3 minutes per side. Remove the nuggets from the oil and drain on paper towel or wire rack for 3-4 minutes.
- Deep fry the same batch of nuggets again for 5 minutes. This ensures that the chicken cooks all the way through without getting too dark and the batter will be extra crispy. Remove the nuggets from the oil and drain on a paper towel or wire rack.
- Serve with dipping sauce of choice and enjoy!
Nutrition Information
Nutrition Facts
Serving: 30Nuggets
Amount Per Serving
Calories 73
% Daily Value*
| Calories | 73kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 267mg | 11% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 24IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.