Homemade Chicken McNuggets
Homemade chicken nuggets made the right way — ground chicken blended with seasoning, shaped into nuggets, then double-dipped in seasoned flour and a light sparkling water batter for the crispiest, most satisfying crunch imaginable.
Ingredients
- 4 cups neutral oil for frying
For the chicken mixture:
- 1 1/2 lb boneless skinless chicken breasts
- 1/2 lb boneless skinless chicken thighs
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the dredge:
- 1 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp salt
For the batter:
- 1 cups all-purpose flour
- 1/3 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt for batter
- 1/2 tsp smoked paprika for batter
- 1 1/3 cups cold sparkling water
Instructions
- Cut the 1 1/2 lb boneless skinless chicken breasts and the 1/2 lb boneless skinless chicken thighs into rough 1-inch chunks. Working in batches, pulse in a food processor 8–12 times until the chicken is finely ground.1 1/2 lb boneless skinless chicken breasts, 1/2 lb boneless skinless chicken thighs
- Add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the ground chicken. Mix well with your hands until the seasoning is fully incorporated. Cover and refrigerate for 15 minutes.1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper
- With damp hands, scoop about 2 tablespoons of chicken mixture and press into a flat nugget shape, roughly 1/2 inch thick. Place on a parchment-lined baking sheet. Repeat with the remaining mixture, you should get about 24 nuggets. Refrigerate while you prepare the batters.
- In a shallow bowl, whisk together 1 cup all-purpose flour, 1/2 tsp garlic powder, and 1/2 tsp saltThis is the first coating to give the batter something to grip.1 cup all-purpose flour, 1/2 tsp garlic powder, 1/2 tsp salt
- In a separate bowl, whisk together the 1 cups all-purpose flour, 1/3 cup cornstarch, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp smoked paprika. Pour in 1 1/3 cups cold sparkling water and whisk until just combined. Do not overmix. Use immediately.1 cups all-purpose flour, 1/3 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp smoked paprika, 1 1/3 cups cold sparkling water
- Pour 4 cups neutral oil into a large heavy-bottomed pot or Dutch oven to a depth of about 2.5 inches. Heat over medium-high to 350°F. Use a thermometer, temperature control is the difference between golden and greasy.4 cups neutral oil
- Working one at a time, dredge each nugget in the seasoned flour, pressing lightly so it adheres. Shake off the excess, then dip into the sparkling water batter, letting any drips fall back into the bowl. The double-coat is what creates that thick, crunchy shell.
- Carefully lower 6–8 nuggets into the hot oil. Fry for 3–4 minutes, turning once halfway through, until deep golden brown and cooked through to an internal temperature of 165°F. Remove with a slotted spoon and drain on a wire rack over a baking sheet.
- Immediately sprinkle the hot nuggets with a pinch of flaky salt. Serve right away with your dipping sauces of choice.