Updated: Aug 1, 2021
I love making copycat recipes at home. Especially when I know that I can make them much better, with a lot less calories for my kids. I love take out, but when I can make it healthier, I sure do try. Chicken nuggets was one of the things I wanted to try and make healthier for my little munchkins. However, I didn't realise how addictive these were for the grown ups and I wish I had made more!
The best part of this recipe was that it doesn't require any special ingredients. Most of the ingredients are already in our kitchen cupboards, so no time wasted running to the shops! Let's get to work and create amazing chicken nuggets!
Another crucial step of this recipe is double frying. It is necessary to fry these twice. This helps in getting that crispy, deep golden outside, while cooking the insides and keeping them super moist.
I usually serve nuggets to my kids with 3 sauces. Honey mustard, bbq and ketchup. The kids like to pick and mix things up and end up trying them all.
I know these are deep fried and yes, they are double fried. But they are still healthier than what you get at Mc Donald's. To make them healthier, you can also air fry them. Just make sure you freeze these properly. There is no need to defrost them. Just pop them in the air fryer and cook for 6-7 minutes, flipping them half way through until golden brown. They were delicious are fried too. Lighter than the deep fried ones.
Preparation Time 15 minutes
Freezing Time 1 hour
Cook Time 20 minutes
3 chicken breasts- diced
1 1/2 teaspoons salt
1 1/2 cup cornstarch
1 cup water
1 teaspoon paprika
1 tablespoon garlic powder
2 tablespoons mustard
1 teaspoon black pepper
1 cup flour
Place the chicken, 1 egg and salt in a food processor. Blend until a thick paste forms.
Place the cornstarch in a shallow bowl. Use wet hands to shape the chicken into nuggets. Cover the nuggets in the corn starch. Shake off any excess and place them on a parchment lined tray. Finish shaping and coating the remaining nuggets.
Freeze the tray for 30 minutes.
In a large bowl, whisk together the flour, garlic powder, black pepper, paprika, mustard powder, 1 egg and the water. Start with half a cup of water and gradually increase the water until you have a thick but runny batter.
Heat some oil for deep frying to 180c.
Coat the nuggets in the batter one at a time and shake off any excess batter.
For the first fry: Deep fry 4 nuggets at a time to prevent sticking. Fry for 5 minutes. The nuggets will be a light golden colour.
For the second fry you will only fry the nuggets for 3 minutes longer. Just so the batter is extra crunchy, but the chicken will still be juicy. The colour on the nuggets will now be a more golden brown.
Serve the nuggets with my honey mustard sauce.
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