How To Make Fast Food Chicken Nuggets At Home

Ingredients

• 1 lb Ground Chicken Breast (fresh, preferably 80/20 lean‑to‑fat ratio)
• 1 tsp Onion Powder
• 1 tsp Garlic Salt
• 1/2 tsp Kosher Salt (to taste)
• 1/2 cup All-Purpose Flour (for first dry coating)
• 4 tbsp Cornstarch (for first dry coating)
• 1/4 cup Milk (whole or 2%)
• 1 Large Egg
• 1/2 cup All-Purpose Flour (for tempura batter)
• 1 tbsp Cornstarch (for tempura batter)
• 3/4 cup Seltzer Water (cold, carbonated)
• 2 qt Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)
• to taste Kosher Salt (sprinkle on nuggets after final fry)
• as desired Barbecue Sauce (for serving)

Instructions

1. Season the Chicken

   Place the ground chicken in a food processor (or a large bowl) and add 1 tsp onion powder, 1 tsp garlic salt, and ½ tsp kosher salt. Pulse or mix until the meat is uniformly seasoned and slightly whipped.

   Time: PT5M

2. Form Nuggets and Freeze

   With wet hands, shape the seasoned chicken into bite‑size nuggets (about 1‑inch cubes) and place them on a parchment‑lined baking sheet. Transfer the sheet to the freezer and freeze for 2 hours until solid.

   Time: PT2H

3. Prepare the Three‑Bowl Breading System

   Set up three bowls: Bowl A – ½ cup flour + 4 tbsp cornstarch; Bowl B – ¼ cup milk + 1 beaten egg; Bowl C – ½ cup flour + 1 tbsp cornstarch + ¾ cup seltzer water (mix until just combined, leaving small lumps).

   Time: PT5M

4. First Fry (Initial Cook)

   Heat the oil to 325°F (163°C). Working one nugget at a time, dip it first in Bowl A, then Bowl B, then Bowl C, ensuring full coverage. Gently lower the nugget into the oil and fry for about 1 minute. Remove and place on a paper‑towel‑lined plate to cool.

   Time: PT5M

   Temperature: 325°F

5. Cool Before Second Fry

   Allow the fried nuggets to rest at room temperature for about 30 minutes. This lets the coating set and the interior finish cooking later.

   Time: PT30M

6. Second Fry (Crisp Finish)

   Raise the oil temperature to 375°F (191°C). Fry the nuggets again for 2 minutes, or until they turn a deep golden‑brown and the interior reaches 165°F (74°C). Remove, drain on paper towels, and immediately sprinkle with a pinch of kosher salt.

   Time: PT5M

   Temperature: 375°F

7. Serve

   Serve the hot nuggets with barbecue sauce or your favorite dipping sauce.

   Time: PT0M

Nutrition Facts

Calories

320

Protein

18 g

Carbohydrates

22 g

Fat

16 g

Fiber

1 g