Copycat Drive Thru Chicken Nuggets

Ingredients

• 0.5 cup Rice Flour (for coating and tempura batter)
• 1 tablespoon Onion Powder (adds flavor to coating mix)
• 0.5 tablespoon Thyme (crushed) (crushed gives a better texture)
• 1 tablespoon Salt (for coating mix)
• 0.5 tablespoon White Pepper (for coating mix)
• 0.5 cup Drake's Crispy Fry Mix (commercial coating mix for extra crispness)
• 3 tablespoon Corn Starch (helps create a light crust)
• 1 pound Ground Chicken (store‑bought, lean)
• 1 large Egg (binds the chicken mixture)
• 0.75 tablespoon Salt (adjust to taste for chicken mixture)
• 0.75 tablespoon Black Pepper (adjust to taste for chicken mixture)
• 0.25 cup Seasoned Breadcrumbs (binder with the egg)
• 0.5 cup Cold Water (to make tempura batter; adjust as needed)
• 2 quart Vegetable Oil (for frying) (high smoke‑point oil such as canola or peanut)

Instructions

1. Prepare Dry Coating Mix

   In a mixing bowl whisk together ½ cup rice flour, 1 tbsp onion powder, ½ tbsp crushed thyme, 1 tbsp salt, and ½ tbsp white pepper until evenly combined.

   Time: PT5M

2. Combine Fry Mix Ingredients

   Add ½ cup Drake's Crispy Fry Mix and 3 tbsp corn starch to a separate bowl and stir until uniform.

   Time: PT2M

3. Mix Ground Chicken Base

   Place 1 lb ground chicken in a large bowl. Add 1 large egg, ¾ tbsp salt, ¾ tbsp black pepper, and ¼ cup seasoned breadcrumbs. Mix with hands or a spoon until just combined.

   Time: PT5M

4. Incorporate Rice Flour Coating

   Gradually sprinkle the dry coating mix from step 1 into the chicken mixture, one tablespoon at a time, mixing after each addition until the mixture holds together like a firm mash.

   Time: PT5M

5. Portion and Coat Nuggets

   Weigh out 0.75 oz (≈21 g) of the chicken mash for each nugget. Roll each portion into a ball, then roll it in the remaining rice flour coating, shaking off excess. Place coated nuggets on a sheet pan in a single layer.

   Time: PT10M

6. Chill Nuggets

   Cover the sheet pan and refrigerate for 1 hour to 1 hour 30 minutes. This firms the protein and helps the coating adhere during frying.

   Time: PT0M

7. Make Tempura Batter

   In the tempura bowl, combine ¼ cup of the rice flour coating mix with enough cold water (about ½ cup) to create a thin, muddy‑water consistency.

   Time: PT5M

8. Heat Oil

   Fill the fryer or deep pot with oil and heat to 350°F (175°C). Use a thermometer to verify temperature.

   Time: PT5M

   Temperature: 350°F

9. Fry Nuggets

   Working in small batches, dip each chilled nugget into the tempura batter, let excess drip off, then gently lower into the hot oil. Fry for 3–4 minutes, shaking the basket once, until golden brown and cooked through.

   Time: PT7M

   Temperature: 350°F

10. Drain and Serve

    Remove nuggets with tongs, place on a wire rack or paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

    Time: PT3M

Nutrition Facts

Calories

330

Protein

20g

Carbohydrates

15g

Fat

15g

Fiber

1g