Homemade Chicken Nuggets Fast Food Copycat Recipe

Ingredients

• 1 lb Chicken Breast (boneless, skinless, cut into bite‑size pieces)
• 1 tsp Salt (kosher or table salt)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 cup Cornstarch (for dusting the nuggets before freezing)
• 1 cup Whole Wheat Flour (fresh mil whole wheat flour)
• 2 tbsp Cornstarch (added to the batter for extra crispness)
• 1 large Egg (room temperature)
• 0.5 cup Water (cold)
• 2 tbsp Avocado Oil (high smoke point, for pan‑frying)

Instructions

1. Blend chicken with seasoning

   Place the chicken breast pieces in a food processor, add salt and pepper, and pulse until finely minced but not pureed.

   Time: PT5M

2. Portion and coat nuggets

   Transfer the minced chicken onto a plate, shape into nugget‑sized pieces (about 1 inch), and roll each piece in cornstarch to coat lightly. Arrange coated nuggets on a baking sheet.

   Time: PT5M

3. Freeze nuggets

   Place the baking sheet with nuggets in the freezer for 20‑30 minutes until the pieces are firm.

   Time: PT25M

4. Make whole wheat batter

   In a mixing bowl whisk together whole wheat flour, 2 tbsp cornstarch, the egg, and water until smooth and free of lumps.

   Time: PT5M

5. Pan‑fry nuggets

   Heat avocado oil in a skillet over medium‑high heat (about 350°F). Once shimmering, dip each frozen nugget in the batter, let excess drip off, and place in the pan. Cook 2‑3 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to paper towels to drain.

   Time: PT12M

   Temperature: 350°F

6. Serve

   Serve the hot nuggets immediately with your favorite dipping sauce. If needed, keep finished nuggets warm in a low oven (200°F) while you finish the remaining batches.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

20g

Fat

15g

Fiber

2g