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homemade chicken nuggets with ground chicken

Homemade Chicken Nuggets with Ground Chicken

Homemade chicken nuggets with ground chicken are one of the best things you can ever make because they are simply wholesome and delicious! This recipe has a light breading, no wet batter, and can be done with all white meat as well.
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Course: Appetizer, brunch, Dinner, Entree, lunch, Main Course, Pulutan, Side Dish, Snack
Keyword: chicken, chicken breast, chicken nugget, chicken recipes, crispy fried chicken, deep fried, ground chicken, nugget
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 servings

Equipment

  • 1 food processor
  • 1 Cutting board and knife
  • 1 bowl
  • 1 Small spoon
  • 1 fork
  • 1 Big plate
  • 1 small bowl
  • 1 Thick bottom Pot or frying pot
  • 1 High Heat Thermometer A thermometer is the very best for accuracy and ease. I would highly suggest it to adjust the oil temp.
  • 1 Spider Ladle or long metal tongs
  • 1 Elevated Wire Rack

Ingredients

  • 2 chicken breasts or use one chicken breast and two thighs
  • ½ tsp garlic powder
  • 1 ¾ tsp salt
  • 1 pinch sugar
  • 1 dash onion powder
  • 1 egg
  • 1 cup plain breadcrumbs
  • High heat oil canola, vegetable, or avocado oil for frying
  • Salt and Pepper for sprinkling after frying
  • Serve with side of steaming white rice and/or Dipping Sauces ketchup, soyaki, spicy mayo, Japanese sesame sauce, chili, gravy, peanut sauce, and BBQ sauce

Instructions

  • Be sure your chicken is completely dry from water or moisture. Slice it into chunks.
    2 chicken breasts or use one chicken breast and two thighs
  • Add the chicken to the processor and ground it until it is very small ground, but fluffy, not mushy.
  • Put the ground chicken in a bowl and add the garlic powder, salt, pinch of sugar, and dash of onion powder. Fold and mix gently with a spoon. You can pan fry a little bit to taste and season with more salt if you prefer.
    ½ tsp garlic powder, 1 ¾ tsp salt, 1 pinch sugar, 1 dash onion powder
  • Beat the egg in a small bowl. Set aside.
    1 egg
  • Now, this is the time to add almost 3" deep oil to the pot and heat on medium-high to 365 F. Not below 350 F and not higher than 370 F. Stick your high heat thermometer in the pot of oil to observe.
    High heat oil
  • Take the ground chicken and make some small balls in the palm of your hands and form them as you cook. The shape should be small, bite-size, and definitely smaller than a ping pong ball. This helps with cook time. Be sure they are bite-sized. Do not squeeze them too tight, be gentle when forming the balls. They should be light so they stay fluffy and moist.
  • Dip the balls in the egg dip and coat very well.
  • Next, take the egg dipped nuggets and place them in the breadcrumbs and gently give a press down so the breadcrumbs attach and also creates a nugget shape. No need to flip, just take the crumbs with your fingers and cover the tops of the nuggets so the breading is attached but also fluffy.
    1 cup plain breadcrumbs
  • As soon as the oil is at 350-360 go ahead and gently lift the nuggets from the breadcrumbs and gently place them in the oil. For this, I use my hands or a spoon because tongs will squeeze the nuggets.
  • Fry for 2-3 minutes or until you hear loud crackling, then flip the nuggets. Fry another 2 minutes. Remove right away when the loud crackling goes down and the nuggets are very golden. Especially, you don't want to overcook the nuggets so remove as soon as they are ready. Adjust the flame according to the thermometer so the oil doesn't heat too high or go too low.
  • Remove with the spider ladle, and they should be very golden but not burnt or too dark. Place them on an elevated wire rack. The rack must be very elevated so I use a few ramekins under the rack on top of a baking sheet if you don't have the right one. If the rack is too low the steam is going to moisten the nuggets.
  • Sprinkle salt and pepper to taste. Let them cool for a few minutes and serve or they can stay on the elevated rack until ready to serve so they stay crisp. Plate them after they are cooled, serve with rice, dips, or add them to salads or sandwiches.
    Salt and Pepper, Serve with side of steaming white rice and/or Dipping Sauces

Notes

Be sure not to squeeze tight the nuggets when forming them.  They should be light and fluffy to stay moist.
  • Use Fresh Chicken: Always opt for fresh chicken breasts or thighs for the best flavor and texture.
  • Ground Your Own Chicken: For superior taste and to avoid additives, grind your own chicken with a food processor.
  • Keep Ingredients Dry: Make sure your chicken is completely dry before grinding to ensure a better texture and avoid splattering.
  • Adjust Seasoning: Feel free to taste the mixture after seasoning by pan frying, and adjust salt and spices to your preference.
  • Bite-Sized Portions: Form chicken into small, bite-sized balls for even cooking and perfect portion control.
  • Monitor Oil Temperature: Keep the frying oil at a consistent temperature (350-360°F) to achieve the perfect crispness.
  • Don’t Overcrowd the Pot: Fry in small batches to maintain the oil temperature and ensure even cooking.
  • Listen for the Crackle: Fry until you hear a loud crackling sound, then flip the nuggets for even browning.
  • Use a Wire Rack: Allow cooked nuggets to cool on an elevated wire rack to maintain crispiness and avoid sogginess.
  • Customize Flavor: Add your favorite herbs and spices to the mixture for a personalized touch.