Food

Chicken Nuggets

adam

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These homemade chicken nuggets are crisp, golden and far superior to any fast food restaurant version. By grinding chicken breast and its skin, then coating in a triple-layer dredge and frying until flaky, you’ll achieve an irresistibly crunchy exterior and tender interior. No deep-fryer required, just a heavy-bottomed pan and a wire rack.

Ingredients

For the Chicken Base

  • 680g chicken breast, roughly cubed
  • 110g chicken skin, roughly chopped
  • 2 tsp (14g) fine salt
  • 1 tsp (7g) caster sugar
  • ½ tsp (1g) MSG

For the Thin Cornflour Batter

  • 240ml cold water
  • 45g cornflour

For the Flour Dredge

  • 375g plain (all-purpose) flour
  • 22g heaped tablespoon kosher salt
  • ½ tsp (2g) MSG
  • 1 tsp (3g) freshly ground white pepper
  • 1 tsp (2g) celery powder

For the “Tempura” Batter

  • 75 g cornflour
  • 100g plain flour
  • 1¼ tsp (4g) baking powder
  • ¼ tsp (1g) bicarbonate of soda
  • 2 large eggs, beaten
  • 240ml chilled water

For Frying

  • Vegetable oil, to about 5 cm depth in a heavy-bottomed pan

Method

  1. Prepare & Season the Chicken
    • Run the cubed chicken breast and skin through a meat grinder (or pulse in a food processor until finely minced).
    • Transfer to a bowl and toss with 2 tsp salt, 1 tsp sugar and ½ tsp MSG. Cover and chill while you prepare the coatings.
  2. Make the Thin Batter
    • In a shallow dish, whisk together 240 ml cold water and 45 g cornflour until smooth. Set aside.
  3. Mix the Flour Dredge
    • In another shallow dish (an 8×8 inch baking dish works well), whisk 375 g plain flour, 22 g salt, ½ tsp MSG, 1 tsp white pepper and 1 tsp celery powder until combined.
  4. Prepare the Tempura Batter
    • In a third bowl, whisk 75 g cornflour, 100g plain flour, 1¼ tsp baking powder and ¼ tsp bicarbonate of soda.
    • Stir in the beaten eggs and 240 ml chilled water until a loose, lump-free batter forms.
  5. Shape the Nuggets
    • With lightly oiled hands, mould the seasoned chicken mince into small nugget shapes (about 3–4 cm each). Work quickly to keep the meat cold.
  6. Layer the Coating For each nugget, in this order:
    • Cornflour Dip: Submerge in the thin cornflour batter, letting excess drip off.
    • Flour Dredge: Roll in the flour mixture until evenly coated.
    • Tempura Batter: Dip into the tempura batter, ensuring a light, even layer.
  7. Fry the Nuggets
    • Heat vegetable oil in a heavy-bottomed pan to 170 °C (use a sugar cube test or digital thermometer). Oil should be about 5 cm deep.
    • Fry the nuggets in batches, using a pair of chopsticks or tongs to gently shake off loose batter—those flakes are what make them extra crispy!
    • Cook for 5–7 minutes, turning occasionally, until deep golden and cooked through (internal temperature 75 °C).
  8. Drain & Rest
    • Transfer cooked nuggets to a wire rack set over a tray to drain. This keeps them crisp all over.
    • Repeat with remaining nuggets, maintaining the oil temperature.
  9. Serve
    • Enjoy immediately while hot, with your favourite dipping sauces (mayonnaise, barbecue sauce or a sweet-chilli dip).

Tips & Variations

  • Oil Temperature: Use a thermometer or drop a small bit of batter in—if it bubbles vigorously but doesn’t brown in 30 s, the oil is ready.
  • Even Cooking: Don’t overcrowd the pan; fry in batches of 6–8 nuggets so the oil temperature stays consistent.
  • Flavour Boost: Add 1 tsp garlic powder or 1 tsp smoked paprika to the flour dredge for extra savoury depth.
  • Gluten-Free Option: Substitute the plain flours with a 50:50 blend of rice flour and tapioca starch, and use gluten-free baking powder.
  • Storage & Reheat: Keep cooled nuggets in an airtight container in the fridge for up to 2 days. Reheat in a preheated oven at 200 °C (180 °C fan) for 5–7 minutes to restore crispness.