Chicken Nuggies from Scratch with @SulheeJessica

Ingredients

• 0.5 pound Skinless Chicken Breast (trimmed and cut into bite‑size pieces)
• 0.5 pound Skinless Chicken Thighs (boneless, cut into bite‑size pieces)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 0.5 teaspoon Kosher Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.5 cup All-Purpose Flour (for coating, sifted)
• 0.5 cup Cornstarch (for coating, creates crisp texture)
• 1 teaspoon Paprika (additional for coating)
• 1 teaspoon Onion Powder (additional for coating)
• 0.5 teaspoon Kosher Salt (additional for coating)
• 0.25 teaspoon Black Pepper (additional for coating)
• 0.5 cup Cold Water (for batter, adjust as needed for consistency)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 3 tablespoons Honey
• 0.33 cup Dijon Mustard
• 4 tablespoons Apple Cider Vinegar
• 1 pinch Salt (for sauce)

Instructions

1. Prepare and Season Chicken

   Trim any excess fat, then cut the chicken breast and thighs into bite‑size pieces. Place in a large mixing bowl and sprinkle with garlic powder, onion powder, paprika, kosher salt, and black pepper. Toss until evenly coated.

   Time: PT15M

2. Shape Nuggets and Freeze

   Lay a sheet of parchment paper on a baking tray. Using your hands or a small heart‑shaped cookie cutter, form the seasoned chicken pieces into heart‑shaped nuggets and place them on the parchment. Freeze for 30 minutes to help them hold their shape.

   Time: PT10M

3. Make the Coating Mix

   In a shallow dish combine the all‑purpose flour, cornstarch, paprika, onion powder, kosher salt, and black pepper. Stir until evenly mixed.

   Time: PT5M

4. Prepare the Batter

   Add the cold water to the coating mix, whisking gently to create a thin batter that just coats the chicken. Adjust with a splash more water if too thick.

   Time: PT5M

5. Heat Oil

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

   Time: PT5M

   Temperature: 350°F

6. Fry the Nuggets

   Working in small batches, gently lower the frozen heart‑shaped nuggets into the hot oil. Fry for 5–6 minutes, turning once, until golden brown and cooked through.

   Time: PT6M

   Temperature: 350°F

7. Drain and Rest

   Remove the nuggets with tongs and place on a paper‑towel‑lined plate to drain excess oil.

   Time: PT3M

8. Prepare Honey Mustard Dipping Sauce

   In a small bowl whisk together honey, Dijon mustard, apple cider vinegar, and a pinch of salt until smooth.

   Time: PT5M

9. Serve

   Arrange the heart‑shaped chicken nuggets on a serving platter with the honey mustard sauce on the side. Enjoy warm.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

12g

Fiber

1g

Ingredient Substitutions

• Instead of Skinless Chicken Breast: Chicken tenderloins
• Instead of Skinless Chicken Thighs: Chicken drumettes
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Onion Powder: Finely minced onion
• Instead of Paprika: Smoked paprika
• Instead of Kosher Salt: Table salt (use less)
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Bread flour
• Instead of Cornstarch: Potato starch
• Instead of Paprika: Smoked paprika
• Instead of Onion Powder: Finely minced onion
• Instead of Kosher Salt: Table salt (use less)
• Instead of Black Pepper: White pepper
• Instead of Cold Water: Milk, Club soda
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Honey: Maple syrup
• Instead of Dijon Mustard: Stone‑ground mustard
• Instead of Apple Cider Vinegar: White vinegar

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Whisk (optional)
• Parchment Paper
• Baking Sheet
• Deep‑Fry Pot or Heavy‑Bottomed Pot
• Instant‑Read Thermometer
• Tongs
• Paper Towels

Critical Steps — Do Not Skip

• Season the chicken evenly before shaping.
• Freeze the shaped nuggets for at least 30 minutes.
• Maintain oil temperature at 350°F throughout frying.
• Do not overcrowd the pot to keep oil temperature stable.

Chef Tips from the Video

• Mixing breast and thigh meat gives the perfect balance of tenderness and flavor.
• Use a small heart‑shaped cookie cutter for uniform, fun shapes that kids love.
• After frying, let the nuggets rest on paper towels for a minute; this helps the crust stay crisp.

Troubleshooting

Storage

Refrigerator: Store cooked nuggets in an airtight container for up to 3 days.

Freezer: Freeze cooked nuggets in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Freeze the shaped nuggets before frying; they can be stored for up to 24 hours before cooking.
• The honey mustard sauce can be prepared up to 2 days in advance and kept refrigerated.

Frequently Asked Questions