Homemade Chicken Nuggets

Chicken nuggets are popular all over the world and this is made with ground chicken breasts and other seasonings like onion powder, garlic powder, pepper, paprika, salt, corn starch, milk, and baking powder. This version is little bit hot to suit the pinoy taste and follow our recipe and you will get chicken nuggets that will tickle your taste buds.

Chicken Nuggets

I bet you tasted your first ever chicken nuggets either as a frozen product from the local market or inside a regular fast-food restaurant (or is it just my experience?). Chicken Nuggets are very common to be seen in fast food menus. It is a proud recipe of the United States that is widely enjoyed since 1950.

A frozen small star-shaped Chicken Nugget that was deep-fried in oil — this is a true memory of my first ever Chicken Nugget. It was great and tasty for a first-timer like me until I tried the one from outside eating place. The one from the fast-food quickly became my favorite because it was a very flavorful and soft chicken recipe, plus I had a couple of dips to choose from. I enjoy eating it but I find it becoming a bit pricey today so I made research into the secret recipe.

I am super thankful and glad to know how to make a Chicken Nugget now. It saves me a lot of money from buying in restaurants. Plus, I can make some snacks to offer to my guests whenever they come to visit me.

How to Make Chicken Nuggets At Home

To make chicken nuggets at home, you must grind the chicken breast using a food processor first. If this kitchen tool is not available, you can opt to buy the ground chicken from a local market. In a bowl of ground chicken, add the seasonings such as onion powder, garlic powder, white paprika or black pepper, paprika, salt, and sugar. Next, put the baking powder and pour the milk or water. Mix all of these until it arrives at a consistency that is manageable to shape.

If it is for your kids, it would be playful to make it with their favorite shape. Otherwise, Chicken Nuggets are typically square-shaped for easier deep-frying and more convenient storing purposes. Before cooking it, coat it first with flour and dip it into the beaten egg mixture. Lastly, roll it over the breadcrumbs.

Heat the pan over a medium-low level and pour enough oil for deep-frying. Cook the Nuggets mixture until the breaded skin turns a pretty golden brown. Serve with your favorite dip!

Homemade Chicken Nuggets

Recipe rating: N/A

Course: Chicken Recipes

Servings

4

servings

Ingredients

• For the chicken nuggets

• 500 g ground chicken breast

• ½ teaspoon onion powder

• ½ teaspoon garlic powder

• ½ teaspoon white pepper (or ground black pepper)

• 1 teaspoon paprika

• 1 teaspoon salt

• 1 teaspoon sugar (optional)

• ¼ cup cornstarch (or breadcrumbs)

• ¼ cup milk (or water)

• ½ teaspoon baking powder

• For the breading

• breadcrumbs

• all-purpose flour

• 2 pieces eggs

• pepper and salt to season

Directions

• Using a food processor, grind the chicken breast just for a pulse only. Do not grind ground white meat too much. You can opt to use the already ground chicken breast from local markets.
• In a big bowl, place the ground chicken breast and add the seasonings such as the onion powder, garlic powder, white pepper or ground black pepper, paprika, a pinch of salt. Add sugar if you like it with a bit of sweetness.
• Add a quarter cup of cornstarch and pour a quarter cup of milk or water. To fluff the chicken nuggets, add half a teaspoon baking powder. Mix everything thoroughly.
• Scoop a mixture and shape however you prefer it to be. Set this aside on a plate lined with wax paper. Chill for at least half an hour.
• For the coatings, prepare the all-purpose flour, beaten egg mixture, and breadcrumbs, each in its separate container. Coat it with all-purpose flour, then dip into the egg mixture, and lastly, cover completely with breadcrumbs. Repeat the process for the remaining ground chicken mixture.
• Heat the pan over medium-low heat with enough oil to deep-fry the chicken meat. Cook for around 6 to 8 minutes or until completely golden brown. Strain the excess oil before serving.

Notes

• Wet the hands with water to prevent the chicken mixture from sticking onto the gloves while mixing and shaping it.
• It is best to shape the chicken mixture in a flat square form. It helps to have easy and faster cooking, plus for more convenient storage too!
• Chicken nuggets are one of the recipes that have a long shelf life. This can last up to a month in the freezer.

Watch how to make Chicken Nuggets at Home