Crispy Chicken Nuggets. Crunchy, Juicy & Extremely Delicious.
If you’re looking for the best recipe for making homemade chicken nuggets, you’re in the right place. These nuggets are incredibly crispy, juicy (moist) and extremely tasty. Best of all, they’re easy, cheap and fun to make. Along with the nuggets is a beautiful and delicious umami mayonnaise/sauce, which is the perfect dip for these crispy morsels.Ā
Ingredients
Nugget Mix -
- 1kg (2.2lbs) - Chicken Mince (Ground Chicken)
- 1 Ā½ Tbsp (20g) - Corn Flour or Starch
- Seasoning To Taste
Flour Mix & Oil -
- 1 1/2 Cups (210g) - Plain (All-Purpose) Flour
- 1 1/4 Cups (150g) - Corn Flour or Starch
- 1 Tbsp (8g) - Paprika
- 2 tsp (5g) - Onion Powder
- 1 Ā½ tsp (7.5g) - Garlic Salt or Garlic Powder
- Pinch of Ground White Pepper
- Salt To Taste (only add salt if not using garlic salt)
- 1 Ā¾ Cups (430ml) - Soda Water
- Oil For Frying
Umami Mayo (Sauce) -
- 1 - Free Range Egg
- 1 Ā½ tsp (15ml) - White Vinegar
- 1 tsp (10g) - Dijon Mustard
- 200ml (210g) - Mellow Olive Oil
- 40g (1.4oz) - American Mustard
- 30g (1.06oz) - Sriracha Sauce
- 10g (0.35oz) - Oyster Sauce (Optional)
- 1 Tbsp (20ml) - Buttermilk (Optional)
- Seasoning To Taste (don't add salt if using oyster sauce)
Instructions
- Into a mixing bowl, place the chicken mince, corn flour, salt and pepper. Mix well and roll into even-sized nuggets (use a scale for best results).
- Place on a baking tray lined with parchment paper and freeze for 30 minutes or until firm and still slightly soft.
- In a separate bowl, combine the plain flour, corn flour, paprika, onion powder, garlic salt and white pepper. Mix well and set aside.
- To make the mayonnaise (sauce), add the egg, white vinegar, dijon mustard and mellow olive oil to a tall jar or container. Blend with an immersion blender until thick and emulsified. Add in the remaining mayonnaise ingredients, mix well and place into the fridge until ready to serve.
- Heat a pan half full of cooking oil of your choice to 180Ā°c - 350Ā°f.
- Dust the nuggets into the flour mix in batches and place them onto a tray or plate.
- Pour the soda water into the flour mix and whisk until smooth to create a batter. Add the dredged nuggets into the batter in batches.
- Fry the battered nuggets in the hot oil for 2 Ā½ minutes on each side or until golden and crispy. Remove and place onto a wire rack over a tray or kitchen cloth to drain.
- Serve the nuggets alongside the umami mayonnaise (sauce). Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.Ā
Recipe Notes
Crispy Chicken Nuggets Storage Instructions
These nuggets can be stored once cooked. However, it’s not the best practice as they won’t crisp up the same as they were fresh. If you want to keep them once cooked, place them in the fridge for up to 3 days and in the freezer for up to 2 months, both stored in an airtight container.Ā
These nuggets can also be made in bulk batches and stored in the freezer for up to 3 months. To do this, follow the recipe up to the point they are fried and once at that point, fry them for 1 minute on each side just until the batter is set, then remove, drain, cool and store.Ā
Crispy Chicken Nuggets Reheating Instructions
The best way to reheat them is to refry them in hot oil set at 180.c – 350.f for 1 1/2 to 2 minutes or until hot in the centre. They can also be reheated in the microwave in bursts until hot, but this will make them soggy.Ā
To reheat/cook the precooked nuggets from the above example, heat the oil to 180.c – 350.f and fry for 2 minutes on each side or until golden and crispy. Remove, drain and serve. Ā
Umami Nugget Sauce Storage Instructions
If not used all at once, the homemade nugget sauce can be placed in the fridge for up to 3 days and stored in an airtight container or clean glass jar.Ā
Watch How To Make The Recipe
Did You Like This Recipe?
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Delicious! These were amazing. I made them with gluten free plain flour instead and they turned out perfect.
That’s awesome! So glad to hear you enjoyed it.