Homemade Chicken McNuggets – Extra Crispy Chicken Bites
Ingredients – 4 servings
For the chicken mixture
- 500 g Chicken breast
- 3 tbsp Cornstarch
- 1 tsp Garlic powder
- 1 tsp Onion Powder
- 2 tsp Salt
- 0.5 tsp Ground black pepper
For coating
- 60 g Flour
For the breading mixture
- 125 g Flour
- 30 g Cornstarch
- 1 tsp Baking Powder
- 1 tsp Paprika
- 0.5 tsp Garlic powder
- 1 tsp Salt
For the breading mixture – cold
- 180–240 ml Water
For frying
- generously Vegetable oil
For serving – optional
- to taste Ketchup
Preparation
Prepare the chicken mixture. Cut the chicken breast into smaller pieces and process them finely in a food processor. Add the cornstarch, garlic powder, onion powder, salt, and ground black pepper. Mix thoroughly until you get a uniform, moldable chicken mixture.
Shape the nuggets. With slightly damp hands, shape the mixture into smaller, flat, oval nuggets. Try to make them roughly the same size so they cook evenly. Place the bites on a baking tray lined with parchment paper, then put them in the freezer for 30–45 minutes to firm up.
Prepare the crispy coating. In a bowl, mix together 125 g of flour, cornstarch, baking powder, paprika, garlic powder, and salt. Gradually add cold water while continuously stirring. Use enough water to achieve a thick, smooth, but dip-able batter.
Coat the chicken bites. Take the nuggets out of the freezer and first coat them in the reserved 60 g of flour, then dip them into the spicy batter. Make sure to evenly coat all sides.
Fry until golden brown. In a deeper pot or fryer, heat the oil to 170–175 °C. Fry the nuggets in smaller batches for about 4–6 minutes until they are nicely golden brown and crispy. The exact frying time depends on the size of the bites. Check that the chicken is fully cooked inside.
Drain and serve. Place the cooked nuggets on paper towels to drain excess oil. Serve warm with your favorite dip, such as ketchup, BBQ sauce, or honey mustard sauce.
Don't skip freezing: Let the shaped bites rest in the freezer for 30–45 minutes to hold their shape.
Make the batter with cold water: This helps create a crispy coating.
Fry in small batches: The starting temperature of the oil should be 170–175 °C; don't overcrowd the pot.
Check for doneness: The internal temperature of the chicken should reach 74 °C.
