Homemade Chicken Nuggets by Emeril Lagasse

Ingredients

• 1 lb Ground Chicken (fresh or thawed)
• 1 Egg (large, lightly beaten)
• 1/4 cup Milk (whole or 2%)
• 1 tsp Celery Salt
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Salt (regular table or kosher)
• 1/4 tsp Ground Black Pepper
• 1 cup Breadcrumbs (plain or seasoned; panko optional for extra crunch)
• 1/2 cup All‑Purpose Flour (for final coating)
• 2 cups Vegetable Oil (for shallow frying; can use peanut or canola)
• 2 tbsp Tomato Puree (optional dip or light glaze)

Instructions

1. Combine Wet Ingredients

   In the large mixing bowl, whisk together the egg and milk until fully blended.

   Time: PT2M

2. Add Ground Chicken and Seasonings

   Add the ground chicken, celery salt, garlic powder, onion powder, regular salt, and ground pepper to the bowl. Mix with your hands or a sturdy spoon until the seasonings are evenly distributed.

   Time: PT8M

3. Incorporate Breadcrumbs

   Stir in the breadcrumbs (or panko) until the mixture holds together but is still slightly moist.

   Time: PT5M

4. Portion the Nuggets

   Using an ice‑cream scoop or a heaping spoon, portion out the mixture onto a parchment‑lined tray, shaping each into a nugget‑size ball (about 1‑inch diameter).

   Time: PT7M

5. Chill to Firm Up

   Cover the tray with plastic wrap and refrigerate for at least 30 minutes, or place in the freezer for 10‑15 minutes to firm the nuggets.

   Time: PT30M

6. Prepare Flour Coating

   Place the flour in a shallow plate. Lightly dust each chilled nugget in flour, shaking off excess.

   Time: PT5M

7. Heat Oil

   Pour vegetable oil into the frying pan to a depth of about 1/2 inch. Heat over medium‑high heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

8. Fry Nuggets

   Working in batches, carefully lower the nuggets into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

9. Drain and Rest

   Remove nuggets with tongs and place on paper towels or a cooling rack to drain excess oil. Let rest for 2 minutes before serving.

   Time: PT2M

10. Serve with Tomato Puree

    Serve the hot nuggets with a side of tomato puree (or your favorite dipping sauce).

    Time: PT1M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

12 g

Fat

12 g

Fiber

1 g