More Better Than Takeout CHICKEN NUGGET Recipe

Ingredients

• 1 lb Chicken Breast (boneless, skinless, cut into 2‑inch pieces)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 0.5 tsp White Pepper
• 1 tsp Salt
• 1 tsp Mushroom Seasoning (or Chicken Bouillon) (adds umami depth)
• 0.5 tsp Freshly Ground Black Pepper
• 0.5 tsp Baking Soda
• 3 tbsp Water (for seasoning mix)
• 0.5 cup All‑Purpose Flour (sifted)
• 0.5 cup Cornstarch
• 1 tbsp Baking Powder
• 1.5 cup Water (for batter) (cold)
• 1 tsp Unsalted Butter (softened)
• 2 cup Vegetable Oil (for deep frying, 350°F (175°C) oil temperature)

Instructions

1. Blend First Portion of Chicken

   Place the first half of the chicken breast pieces into the blender and pulse for about 10 seconds until coarsely chopped.

   Time: PT10S

2. Blend Second Portion for Fine Texture

   Add the remaining chicken pieces and blend for 30 seconds until the mixture becomes silky yet still slightly chunky.

   Time: PT30S

3. Season the Chicken

   Add garlic powder, onion powder, white pepper, salt, mushroom seasoning (or bouillon), freshly ground black pepper, baking soda, and 3 tbsp water. Pulse a few more times to combine.

   Time: PT1M

4. Rest the Mixture

   Transfer the seasoned chicken to a bowl, massage gently, and let it sit for 5 minutes.

   Time: PT5M

5. Chill the Chicken

   Cover the bowl and place it in the refrigerator for 5 minutes, then move to the freezer for at least 2 hours to firm up.

   Time: PT2H

6. Shape Nuggets

   Using wet hands, scoop portions of the firm chicken mixture and shape into bite‑size nuggets or circles. Place them on a parchment‑lined tray.

   Time: PT5M

7. Freeze Shaped Nuggets

   Return the tray to the freezer for a minimum of 2 hours so the nuggets become rock‑hard.

   Time: PT2H

8. Prepare Batter

   In a separate bowl, whisk together 0.5 cup flour, 0.5 cup cornstarch, 1 tbsp baking powder, 1 tsp softened butter, and 1.5 cup cold water until smooth.

   Time: PT2M

9. Coat Nuggets

   Remove nuggets from the freezer. Using a fork, dip each nugget into the batter, allowing excess to drip off, then place on a clean tray.

   Time: PT5M

10. Heat Oil

    Fill a deep fryer or heavy pot with 2 cup vegetable oil and heat to 350°F (175°C).

    Time: PT5M

    Temperature: 350°F

11. Fry Nuggets

    Carefully lower a batch of coated nuggets into the hot oil. Fry for 6–8 minutes, turning once, until golden brown and crisp.

    Time: PT8M

    Temperature: 350°F

12. Drain and Serve

    Remove nuggets with tongs, place on paper towels to drain excess oil, and serve hot with honey‑mustard dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

15 g

Carbohydrates

12 g

Fat

11 g

Fiber

0 g