4.2M
PRCrispy Chicken Nuggets Recipe
Ingredients
The Nugget Base
500g ground chicken (or chicken breast processed in a blender)
1 Egg
½ tsp Salt
½ tsp Black pepper
½ tsp Garlic powder
The "Dusting": ½ cup flour + 2 tbsp Cornflour (mixed in a bowl)
The Crispy Wet Coating
½ cup All-purpose flour
¼ cup Cornflour
½ tsp Baking soda (makes it airy)
½ tsp each: Salt, Black pepper, garlic powder, chilli powder
½ cup Cold water (adjust slightly for a thick pancake-batter consistency)
The Spicy Mayo Sauce
¼ cup Mayonnaise
1 tbsp Ketchup
1 tsp White vinegar
¼ tsp each: Paprika, salt, Black pepper, garlic powder, onion powder
Instructions
1. Shape the Nuggets
In a bowl, mix the ground chicken with the egg, salt, pepper, and garlic powder. Wet your hands slightly with water or oil to prevent sticking and shape the chicken into small, nugget-sized rectangles or circles.
2. The First Coating (Dry)
Drop each shaped nugget into the dustingg" mix (the flour and cornflour). Coat them lightly and shake off the excess. This step is important because it helps the wet batter stick to the meat without sliding off.
3. The Second Coating (Wet Batter)
In a separate bowl, whisk together the flour, cornflour, baking soda, and spices. Slowly pour in the cold water while whisking until you have a smooth, thick batter. Dip the dusted nuggets into thiwet coatingng one by one, ensuring they are fully submerged.
4. Deep Fry
Heat oil in a deep pan to medium-high. Carefully drop the battered nuggets into the hot oil. Fry for 5–6 minutes, turning halfway through, until they are puffed up, golden brown, and very crunchy. Drain on a wire rack or paper towel.
5. Mix sauceauce
While the nuggets are frying, whisk all the Spicy Mayo ingredients together in a small bowl. The white vinegar and ketchup give it tangy flavour.
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