Go Back
Homemade Chicken Nuggets | In Jennie's Kitchen

World's Best Homemade Chicken Nuggets

Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 3 to 4

Ingredients
  

  • For the breading
  • 1/3 cup 45 grams flour
  • 1 egg lightly beaten
  • 1 cup 100 grams plain breadcrumbs
  • Sea salt & black pepper to taste
  • For the filling
  • 2 cups 220 grams cold, leftover cooked chicken, finely chopped
  • ½ small yellow onion grated
  • 1 tablespoon 12 grams potato starch (or cornstarch)
  • 1 egg lightly beaten
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • 1 teaspoon 7 grams Dijon mustard
  • Oil for frying

Instructions
 

  • Arrange a wire rack over a sheet pan; set aside.
  • Set up a prep station as follows with the breading ingredients: bowl of flour, bowl of egg, bowl of breadcrumbs, side by side in that order. Season the flour with salt and pepper.
  • Add the filling ingredients to a deep bowl. Stir with a fork until well mixed. Divide into 16 equal pieces, and shape into nuggets.
  • Press a nugget into the flour, while also tossing a bit of flour on top. Press lightly to coat, and shake off any excess.
  • Dip the nugget in the egg to coat all over, again shaking off any excess.
  • Drop it in the breadcrumbs, shoo some on top to cover the chicken, pat it firmly to coat completely. Shake off any excess breadcrumbs, and transfer to a dish. Repeat the whole process again with each remaining nugget.
  • Heat ½-inch of oil in a skillet. Once shimmering, add the chicken nuggets, making sure not to overcrowd the pan (that might mean you need to fry them in batches, or use two skillets). Add oil as needed if the level gets low, but let it come back to a shimmering heat again before adding any new nuggets. Cook until deep golden, turn, and cook until golden on the other side, about 2 minutes per side. Transfer cooked pieces to the wire rack so any excess oil can drain. Serve hot.