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Homemade Crispy Chicken Nuggets 🍗
Gabriella and Anthony swear these taste just like the drive-thru ones, and I love that I actually know what is in them. Tender bites of seasoned chicken get a light, shatter-crisp coating and fry up golden in minutes. They tend to vanish off the plate before they even cool down. My trick for that crackly coating is cold sparkling water in the batter plus a mix of flour and potato starch. Make a big batch, because somebody always asks for more.
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Equipment
Ingredients
For the wet mixture
- 1 lb chicken tenderloins or breast
- 2 tsp Adobo seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp chicken bouillon powder
- 1 tsp cornstarch
- 1/4 tsp pepper
For the dry mixture
- 1/2 cup all purpose flour
- 1/2 cup potato starch
- 3 tsp Adobo seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 egg
- 1 1/3 cup cold sparkling water or club soda
- Avocado corn or vegetable oil, for frying
Instructions
- To a food processor or blender, pulse all the wet mixture ingredients (chicken, Adobo, garlic powder, onion powder, paprika, chicken bouillon, cornstarch and pepper) to a ground chicken consistency. Shape into nuggets and place on a parchment-lined baking sheet. Freeze for 30 minutes.
- After 30 minutes of freezing, mix all the dry mixture ingredients (flour, potato starch, Adobo, garlic powder, onion powder, egg and cold club soda).
- Heat oil (about 1-3 inches in a skillet) on medium-high until it reaches 350°F. Once at temperature, coat the nuggets one by one in the dry mixture.
- Fry the nuggets in batches (do not overcrowd the pan) for 4-6 minutes total, until golden and brown.
- Dip in the sauce of your liking and enjoy!
Nutrition
Tips for Making This Recipe
- Use cold sparkling water or club soda in the batter and mix it right before frying. The bubbles are what give you that light, crispy coating.
- The blend of all-purpose flour and potato starch is the secret to the crunch. Potato starch keeps the coating crisp instead of heavy.
- Cut the chicken into even, nugget-sized pieces so they all cook through at the same time.
- Keep the oil around 350°F. Too cool and the nuggets turn greasy, too hot and they brown before the inside is cooked.
- Fry in small batches so the oil temperature stays steady and the nuggets crisp instead of crowding and steaming.
Frequently Asked Questions
Can I bake or air fry these instead?
What oil is best for frying?
Can I make them ahead?
What dipping sauces go well?
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Shop What I Used
A few of the kitchen tools and ingredients I reached for. As an Amazon Associate I earn from qualifying purchases.
