How To Make Fast Food Nuggets

Ingredients

• 1 pound Ground Chicken Breast (fresh or thawed frozen, processed in a food processor or hand‑mashed)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Salt
• ½ teaspoon Kosher Salt (or to taste)
• ½ cup All‑Purpose Flour (for first dry coating)
• 4 tablespoons Cornstarch (for first dry coating)
• ¼ cup Milk (whole or 2% works best)
• 1 Large Egg (beaten)
• ½ cup All‑Purpose Flour (for tempura batter)
• 1 tablespoon Cornstarch (for tempura batter)
• ¾ cup Water (cold, for tempura batter)
• 3 cups Vegetable Oil (for deep frying, use a neutral oil with high smoke point)
• to taste Barbecue Sauce (for serving)

Instructions

1. Season and Blend the Chicken

   Place the ground chicken in a food processor (or a bowl) and add onion powder, garlic salt, and kosher salt. Pulse until the mixture is smooth and slightly sticky.

   Time: PT5M

2. Form Nuggets and Freeze

   With wet hands, scoop portions of the seasoned chicken and shape them into bite‑size nuggets. Place each nugget on a parchment‑lined baking sheet and put the sheet in the freezer for about 2 hours, until solid.

   Time: PT2H5M

3. Prepare the Three‑Bowl Batter System

   Bowl 1: Combine ½ cup flour and 4 Tbsp cornstarch. Bowl 2: Whisk together ¼ cup milk and the beaten egg. Bowl 3 (tempura): Mix ½ cup flour, 1 Tbsp cornstarch, and ¾ cup cold water until slightly lumpy; do not over‑mix.

   Time: PT5M

4. First Fry (Initial Set‑Cook)

   Heat oil to 325°F (163°C). Working one nugget at a time, dredge it in Bowl 1, dip into Bowl 2, back into Bowl 1, then coat with the tempura batter. Gently lower the nugget into the oil and fry for about 1 minute, just until the coating sets. Remove and place on a wire rack.

   Time: PT5M

   Temperature: 325°F

5. Cool After First Fry

   Let the first‑fried nuggets rest on the rack for 30 minutes to allow the coating to firm up and the interior to cool slightly.

   Time: PT30M

6. Second Fry (Finish Cooking)

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

   Time: PT5M

   Temperature: 375°F

7. Serve

   Arrange the crispy nuggets on a serving plate and dip in barbecue sauce or your favorite condiment.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g