Pro Chefs Blind Taste Test Frozen Chicken Nuggets

Ingredients

• 2 lb Ground Chicken (preferably a mix of white meat and a small amount of dark meat for juiciness)
• 1 tsp Salt (kosher or fine sea salt)
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Paprika (smoked paprika adds depth)
• 2 Egg (large, beaten)
• 2 Tbsp Milk (whole or 2%; can substitute with plant‑based milk for dairy‑free)
• ½ cup All‑Purpose Flour (for the first coating; sifted)
• 1 cup Panko Breadcrumbs (Japanese style, larger flakes for extra crunch)
• 4 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)

Instructions

1. Season the Chicken

   In a large mixing bowl combine ground chicken, salt, black pepper, garlic powder, onion powder, and paprika. Mix gently with hands or a spoon until just incorporated; avoid over‑mixing to keep the texture tender.

   Time: PT5M

2. Form Nuggets

   With damp hands, shape the mixture into 1‑inch‑wide nuggets (about 1‑2 tbsp of meat each). Place them on a plate lined with parchment.

   Time: PT8M

3. Prepare Breading Stations

   Set up three shallow dishes: 1) flour, 2) beaten egg mixed with milk, 3) panko breadcrumbs. Season the flour and panko lightly with a pinch of salt and pepper.

   Time: PT4M

4. Coat the Nuggets

   Roll each nugget first in flour, shaking off excess, then dip in the egg‑milk wash, and finally coat generously with panko. Place coated nuggets on a clean plate.

   Time: PT6M

5. Heat the Oil

   Pour vegetable oil into the deep‑fry pot to a depth of about 2 inches. Heat over medium‑high until the thermometer reads 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Nuggets

   Working in batches, gently lower nuggets into the hot oil using tongs. Fry 3‑4 minutes, turning once, until the coating is deep golden‑brown and the interior reaches 165°F (74°C).

   Time: PT12M

   Temperature: 350°F

7. Drain and Rest

   Remove nuggets with tongs and place on a paper‑towel‑lined plate to absorb excess oil. Let rest 2 minutes before serving.

   Time: PT2M

8. Serve

   Serve hot with your favorite dipping sauces (ketchup, honey‑mustard, BBQ, etc.).

   Time: PT0M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g