Homemade Chicken Nuggets Deep Fried
Homemade Chicken Nuggets Deep Fried is a easy American recipe that serves 4. 200 calories per serving. Recipe by Rick Mammana on YouTube.
Prep: 23 min | Cook: 10 min | Total: 43 min
Cost: $39.56 total, $9.89 per serving
Ingredients
- 6 pieces Frozen Chicken Breast Tenderloins (Thawed overnight, cut into bite‑size nugget pieces (about 1‑2 inches))
- 1 cup Sweet Onion Batter Mix (Store‑bought dry mix; provides flavor and coating)
- 1.5 cups Cold Water (Use chilled water for a thin batter)
- 0.5 teaspoon Salt (Optional, for final seasoning)
- 0.25 teaspoon Black Pepper (Optional, for final seasoning)
- 2 quarts Vegetable Oil (for deep frying) (High smoke‑point oil such as canola, peanut, or sunflower)
- 2 tablespoons Honey Mustard Sauce (Optional dipping sauce; store‑bought or homemade)
Instructions
Cut Chicken
Pat the thawed chicken breast tenderloins dry and cut them into bite‑size nugget pieces, about 1‑2 inches each.
Time: PT5M
Make Wet Batter
In a Pyrex bowl, combine 1 cup sweet onion batter mix with 1½ cups cold water. Whisk until the mixture is thin and free of lumps.
Time: PT3M
Set Up Coating Station
Place a shallow dish with extra dry batter mix beside the bowl of wet batter. This will be used for the final dry dip.
Time: PT2M
Preheat Oil
Fill the Hamilton Beach deep fryer with vegetable oil and heat it to 375°F. Do not exceed the fryer’s maximum setting (475°F).
Time: PT5M
Temperature: 375°F
Dry‑Wet‑Dry Coating
Working one piece at a time, dip the chicken nugget first into the dry batter mix, then into the wet batter, and finally back into the dry mix. Shake off excess before placing in the fryer basket.
Time: PT5M
Fry Nuggets
Lower the coated nuggets into the hot oil. Fry for 4‑5 minutes, then flip with tongs and fry another 4‑5 minutes until golden brown and cooked through.
Time: PT10M
Temperature: 375°F
Drain and Season
Remove the nuggets with a slotted spoon or tongs, place on paper towels to drain, and immediately sprinkle with salt and pepper to taste.
Time: PT2M
Serve
Transfer the nuggets to a serving plate and offer honey mustard or your favorite dipping sauce.
Time: PT1M
Nutrition Facts
- Calories
- 200
- Protein
- 15 g
- Carbohydrates
- 10 g
- Fat
- 10 g
- Fiber
- 0 g
Dietary info: Contains gluten, Contains eggs
Allergens: Wheat, Eggs
Ingredient Substitutions
- Instead of Frozen Chicken Breast Tenderloins: Boneless skinless chicken breast strips, Boneless skinless chicken thigh pieces
- Instead of Sweet Onion Batter Mix: Tempura batter mix, All‑purpose flour mixed with onion powder
- Instead of Salt: Kosher salt
- Instead of Vegetable Oil (for deep frying): Canola oil, Peanut oil, Sunflower oil
- Instead of Honey Mustard Sauce: Barbecue sauce, Ranch dressing
Equipment Needed
- Hamilton Beach Deep Fryer
- Measuring Cup
- Pyrex Mixing Bowl
- Knife
- Cutting Board
- Tongs
- Paper Towels (optional)
- Plate (optional)
Critical Steps — Do Not Skip
- Maintain oil temperature at 375°F throughout frying.
- Follow the dry‑wet‑dry coating sequence for a crunchy crust.
- Do not overcrowd the fryer basket; fry in batches.
Chef Tips from the Video
- For extra flavor, add a pinch of garlic powder or paprika to the dry batter mix.
- If you prefer a lighter coating, use a tempura batter and keep the oil temperature at 350°F.
- Serve with a variety of sauces—ketchup, BBQ, or a quick homemade honey‑mustard.
Troubleshooting
Nuggets are soggy instead of crispy.
Make sure the oil is at 375°F before adding nuggets and avoid overcrowding the basket, which drops the temperature.
Batter sticks to the bowl and forms lumps.
Whisk the batter quickly with cold water; if lumps persist, add a little more water to thin it out.
Chicken is undercooked inside.
Cut pieces to uniform size and fry for the full 8‑10 minutes, turning halfway. Use a meat thermometer – internal temperature should reach 165°F.
Storage
Refrigerator: Store cooked nuggets in an airtight container for up to 3 days.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; keep for up to 2 months.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Coat the raw chicken pieces and freeze them on a tray; fry directly from frozen for a slightly longer cooking time.
- Prepared batter can be made up to 2 hours ahead and kept chilled.
Frequently Asked Questions
What is the cultural significance of chicken nuggets in American fast‑food cuisine?
Chicken nuggets became an iconic American fast‑food item in the 1980s, popularized by major chains as a convenient, kid‑friendly bite. They represent the rise of quick, breaded protein snacks that are now a staple at parties, school lunches, and family gatherings.
How have homemade chicken nuggets evolved compared to the original fast‑food versions?
Home cooks have taken the basic concept and added personal twists—using fresh chicken, custom batter flavors, and healthier oil choices. Unlike mass‑produced nuggets, homemade versions let you control seasoning, coating thickness, and cooking oil, resulting in a fresher taste and texture.
What regional variations of chicken nuggets exist within the United States?
In the South, nuggets are often seasoned with Cajun spices or served with honey‑butter sauce. In the Pacific Northwest, breweries pair beer‑battered nuggets with craft ales. Some regions add cornmeal or panko for extra crunch, reflecting local taste preferences.
During which American holidays or celebrations are chicken nuggets traditionally served?
Chicken nuggets are a popular party snack for Super Bowl gatherings, Fourth of July picnics, and birthday celebrations because they are easy to eat with fingers and pair well with a variety of dips.
What authentic ingredients are used in classic fast‑food chicken nuggets versus this homemade version?
Commercial nuggets often contain mechanically separated chicken, added binders, and preservatives. The homemade version uses whole chicken breast tenderloins, a simple sweet‑onion batter, and fresh oil, eliminating additives and giving a cleaner flavor.
What are the most common mistakes to avoid when making homemade chicken nuggets?
Common errors include frying at too low a temperature, which makes the coating greasy; overcrowding the fryer, which drops the oil temperature; and not using the dry‑wet‑dry coating sequence, resulting in a soggy crust.
Why does this recipe use a dry‑wet‑dry coating method instead of just a single dip?
The dry‑wet‑dry technique creates a thicker, more adherent crust. The first dry dip adds a thin layer of flour that helps the wet batter stick, while the final dry dip adds extra texture for a crunchier finish.
Can I make these chicken nuggets ahead of time and how should I store them?
Yes. After coating, place the raw nuggets on a tray and freeze for up to 24 hours. Fry them directly from frozen, adding a minute or two to the cooking time. Cooked nuggets can be refrigerated for three days or frozen for two months.
What does the YouTube channel Rick Mammana specialize in?
The YouTube channel Rick Mammana focuses on straightforward, home‑cooked comfort food recipes, often featuring quick techniques, deep‑fryer tips, and family‑friendly meals that can be prepared with everyday kitchen tools.
How does Rick Mammana’s approach to American comfort food differ from other cooking channels?
Rick Mammana emphasizes minimal prep, using pantry staples and simple equipment like a single‑basket deep fryer. He often adds humor and candid commentary, making the cooking process feel relaxed and accessible compared to more polished, production‑heavy channels.
Last updated: September 6, 2026
