Chicken Nuggets Recipe

This Chicken Nuggets Recipe unlocks the secret to the famous fast-food texture by grinding chicken breast into a seasoned paste before shaping. Dipped in a tempura-style batter made with cold soda water and yellow mustard, these nuggets fry up with an impossibly light, golden shell that encases a juicy, savory interior. It is the ultimate homemade upgrade to the drive-thru classic that kids and adults will devour.

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Chicken Nuggets Ingredients

The Nugget Base:

• 4 Boneless, Skinless Chicken Breasts: Using breast meat keeps the nuggets lean and white, just like the originals.
• 3 Large Eggs: Binds the meat paste together so it holds its shape.
• Seasoning: A blend of 3 tsp kosher salt, 1 tbsp garlic powder, 1 tsp black pepper, and ½ tsp smoked paprika ensures flavor in every bite of meat.

The Tempura Batter:

• 1 ½ cups All-Purpose Flour: The structural base for the coating.
• 1 ½ cups Cold Soda Water: The carbonation creates air bubbles in the batter, resulting in a light, shatteringly crisp shell.
• Flavor Boosters: 3 tbsp yellow mustard, 1 egg, 3 tsp salt, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tsp black pepper.
• Oil: High smoke point oil (canola, vegetable, or peanut) for deep frying.

Honey Mustard Dip:

• 1 cup Mayo & ¼ cup Honey: The creamy, sweet base.
• 3 tbsp Dijon Mustard: Adds a sharp tang.
• 1 tsp White Vinegar: Cuts the richness.

How To Make Chicken Nuggets

1. Process the Meat: Cut the chicken breasts into chunks. Place them in a food processor along with the eggs, salt, garlic powder, black pepper, and smoked paprika. Pulse and blend until the mixture forms a smooth, sticky paste. Texture Note: This paste consistency is the secret to getting that uniform “nugget” texture rather than chunks of muscle fiber.
2. Shape and Freeze: Wet your hands slightly to prevent sticking. Scoop small portions of the chicken paste and shape them into nuggets (circles, ovals, or the famous “boot” shape). Place them on a parchment-lined baking sheet. Freeze for 20–30 minutes. Crucial Step: Freezing firms them up so they don’t fall apart when dipped in the batter.
3. Whisk the Batter: In a large bowl, whisk together the flour, salt, garlic powder, onion powder, and pepper. Add the egg, yellow mustard, and cold soda water. Whisk until smooth. The consistency should be like heavy cream—thick enough to coat a spoon but drippy.
4. Heat Oil: Pour oil into a heavy pot or Dutch oven to a depth of 2 inches. Heat to 375°F (190°C). Use a thermometer or the “bread bubble test” to ensure it’s hot enough.
5. Dip and Fry: Working in batches of 3-4, take a semi-frozen nugget, dip it completely into the batter, let the excess drip off for a second, and carefully lower it into the hot oil. Fry for about 4-5 minutes, flipping halfway, until the batter is puffy and golden brown.
6. Drain and Dip: Remove nuggets with a slotted spoon to a wire rack or paper towels. While they cool slightly, whisk together the honey mustard ingredients. Serve hot.

Recipe Tips

• Why Soda Water? The bubbles in soda water expand when they hit the hot oil, creating a lattice-like structure in the batter that is lighter and crispier than a milk-based batter. Keep it ice cold for the best reaction.
• Yellow Mustard Secret: Adding yellow mustard directly to the wet batter adds a tangy acidity and a golden hue that mimics the specific flavor profile of famous fast-food nuggets.
• Handling the Paste: If the chicken paste is too sticky to handle, chill it in the fridge for 15 minutes before shaping, or oil your hands lightly.
• Batch Frying: Don’t crowd the pot. Too many cold nuggets will drop the oil temperature, leading to greasy, soggy breading.

What To Serve With Chicken Nuggets

• French Fries: The mandatory side dish.
• Coleslaw: Creamy slaw adds a nice crunch.
• Macaroni and Cheese: For the ultimate kid-approved dinner.
• BBQ Sauce: If you aren’t a honey mustard fan, sweet BBQ is the way to go.

How To Store Chicken Nuggets

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: To restore the crunch, bake on a wire rack at 400°F for 10 minutes or air fry at 375°F for 5 minutes. Do not microwave.
• Freeze: You can freeze the fried nuggets. To eat, bake from frozen at 400°F for 15-20 minutes until hot and crispy.

Chicken Nuggets Nutrition Facts

• Calories: 280 kcal
• Fat: 14g
• Carbohydrates: 18g
• Protein: 22g
• Sodium: 850mg

Nutrition information is estimated per serving (approx. 4-6 nuggets).

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