Homemade Chicken Nuggets with Crispy Tempura Batter
By Mason Brooks
Prep
30 min
Cook
30 min
Total
60 min
Servings
36
Freezing the cornstarch-coated chicken firms each nugget so it holds its shape before the cold, lightly mixed batter fries into a crisp shell. These homemade chicken nuggets use ground chicken and a double coating for a golden exterior with a juicy center.
Ground chicken is seasoned with paprika, garlic powder, onion powder, black pepper, and Diamond Crystal salt before shaping. Cornstarch forms the first coating, which helps seal in moisture. The wet batter combines flour, baking powder, more spices, and very cold club soda. Baking powder and cold soda make the coating light, while the soda slows gluten development that could otherwise make it bready.
The batter should look slightly lumpy after it is folded with a fork; small lumps are expected, while large clumps should be broken up. Keep it cold between batches so the coating stays airy. Fry only five nuggets at a time and maintain 350℉ oil, since crowding the pot drops the temperature and can prevent the exterior from becoming evenly golden brown.
Serve the nuggets hot with dipping sauces, or pair them with Caesar salad and crispy French fries. For make-ahead preparation, freeze the cornstarch-coated shaped nuggets until firm, then move them to a freezer storage bag. Reheat cooked nuggets in a 400℉ oven for 7 to 10 minutes.
Why you'll love this recipe
- A cornstarch first coat helps seal moisture around the shaped chicken, supporting the juicy center described in the recipe beneath its fried exterior.
- Freezing the formed nuggets for two hours firms their shape, so they are easier to batter and place into the hot oil.
- Cold club soda and baking powder keep the tempura-style coating light because they limit a dense, bready batter while it fries.
- Gentle mixing leaves small lumps in the batter, which the recipe expects instead of a heavily worked coating that can turn tougher.
- Frying five nuggets at a time protects the 350℉ oil temperature, helping each batch brown evenly rather than steaming in crowded oil.
- The make-ahead method freezes cornstarch-coated nuggets before frying, so the wet batter can be mixed only when cooking is about to begin.
Ingredients
- •2 lb ground chicken
- •1 tsp paprika
- •1 tbsp garlic powder
- •1 tbsp onion powder
- •0.5 tsp ground black pepper
- •2 tsp Diamond Crystal salt
- •0.5 cup cornstarch
- •1.5 cups all-purpose flour (for wet batter)
- •0.75 tsp baking powder (for wet batter)
- •0.75 tsp paprika (for wet batter)
- •1.5 tsp garlic powder (for wet batter)
- •1.5 tsp onion powder (for wet batter)
- •0.5 tsp ground black pepper (for wet batter)
- •1.5 tsp Diamond Crystal salt (for wet batter)
- •2 cups club soda (very cold)
- •oil (for frying)
Instructions
- 1
Prepare a large sheet tray with parchment paper, and add the cornstarch to a plate or small sheet tray.
- 2
Add the ground chicken, paprika, garlic powder, onion powder, ground black pepper, and salt to a large bowl. Use your hands to combine until the seasoning is evenly distributed.
- 3
Using oiled hands, scoop a heaping tablespoon of the chicken mixture and form it into a nugget shape.
- 4
Coat each nugget in cornstarch and place it on the prepared sheet tray.
- 5
Freeze the tray of nuggets for 2 hours or until firm.
- 6
Fill a large, heavy-bottomed pot halfway with oil and set it over medium heat.
- 7
Whisk the flour, baking powder, paprika, garlic powder, onion powder, ground black pepper, and salt in a medium bowl.
- 8
Pour in the cold club soda and gently fold with a fork just until combined. Keep the batter slightly lumpy and break up only large clumps.
- 9
Once the oil reaches 350℉, remove the nuggets from the freezer and prepare a paper towel-lined plate or sheet tray for draining.
- 10
Dip 5 nuggets into the wet batter. Lift them out with a fork, let excess batter drip off, and place them directly into the oil.
- 11
Fry for 4 to 6 minutes, until golden brown and fully cooked through.
- 12
Remove the nuggets from the oil and drain on the prepared plate or tray. Continue frying the remaining nuggets in batches.
- 13
Serve immediately while hot with your favorite dipping sauces and toppings.
FAQ
Nutrition (per serving)
Calories
64
Protein
5g
Fat
2g
Carbs
6g
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