Super Crispy Chicken Nuggets
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- Blender
INGREDIENTS
- 1.1 pounds/500 grams ground chicken
- 2 tablespoons/16 grams cornstarch
- ½ teaspoon granulated garlic
- ½ teaspoon salt
- Black pepper, to taste
- 1 cup/240 milliliters cold soda water
- Oil for deep frying
Coating:
- ½ cup/60 grams all-purpose flour
- ½ cup/60 grams cornstarch
- 1 tablespoon sweet paprika
- ½ teaspoon granulated garlic
- ½ teaspoon dried parsley
- Salt and black pepper, to taste
Dip (mix in a bowl):
- 2 tablespoons mayonnaise
- 1 heaping tablespoon smooth Dijon mustard
- 1 tablespoon honey
- 1 garlic clove, minced
- Salt, to taste
- Lemon zest, optional, but highly recommended
INSTRUCTIONS
- In a mixing bowl, combine the ground chicken, cornstarch, granulated garlic, salt, and black pepper. Mix until fully incorporated. With damp hands, shape the mixture into small nuggets. Arrange them on a parchment-lined tray and freeze for one hour.
- In a separate bowl, whisk together the flour, cornstarch, paprika, granulated garlic, dried parsley, salt, and black pepper. Dredge the frozen nuggets in the flour mixture, ensuring they are fully coated. Shake off any excess.
- Using the same bowl, add the cold soda water and whisk until a smooth batter forms. Dip the floured nuggets into the batter, allowing any excess to drip off.
- In a deep pan or Dutch oven, heat about 2 inches (5cm) of neutral oil to 350°F (175°C). Working in batches, fry the nuggets directly from the freezer for 4 to 5 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain, letting the excess oil drip off. Immediately sprinkle with a pinch of fine salt for extra crispiness.
MY NOTES
FAQ
How do you keep crispy chicken nuggets from getting soggy?
To keep crispy chicken nuggets from getting soggy, it’s important to manage moisture and airflow. After frying, place the nuggets on a wire rack instead of paper towels to prevent steam from softening the coating. If making a large batch, keep them warm in a 200°F (95°C) oven with the door slightly open to maintain crispiness. Avoid covering them with foil, as trapped steam will make them soft. If storing leftovers, reheat them in an air fryer or oven at 375°F (190°C) for a few minutes instead of using a microwave, which makes the coating lose its crunch.
Can I bake these crispy chicken nuggets instead?
Yes, but baking won’t achieve the same level of crispiness as deep frying. To bake crispy chicken nuggets, preheat the oven to 425°F (220°C) and place the coated nuggets on a wire rack set over a baking sheet to allow air circulation. Lightly spray them with oil to promote browning. Bake for about 20-25 minutes, flipping halfway through. For extra crispiness, use panko breadcrumbs in the coating or double-coat the nuggets before baking. While this method reduces oil use, it won’t replicate the same crunch as frying, though it still results in a flavorful, golden-brown texture.
Can I use chicken breast instead of ground chicken?
Yes, you can use chicken breast instead of ground chicken for crispy chicken nuggets. Cut the chicken breast into bite-sized pieces, about 1-1.5 inches, to ensure even cooking. Follow the same dredging and battering process, making sure each piece is well coated. Since whole chicken breast pieces have a firmer texture than ground chicken, they may require a slightly longer frying time. Keep the oil at a steady 350°F (175°C) and fry for about 5-6 minutes per side. This method results in crispy chicken nuggets with a juicier interior, similar to traditional fried chicken tenders.
How long do crispy chicken nuggets stay crunchy after frying?
Crispy chicken nuggets stay crunchy for about 15-30 minutes after frying if left at room temperature on a wire rack. To extend their crispiness, keep them in a warm oven at 200°F (95°C) with the door slightly open, which prevents steam buildup. If transporting, use a vented container to avoid trapping moisture. Leftover nuggets can be reheated in an oven or air fryer at 375°F (190°C) for 5-7 minutes to restore crispiness. However, once refrigerated, the texture changes slightly due to moisture absorption, so fresh crispy chicken nuggets always have the best crunch.
Is there a way to make crispy chicken nuggets gluten-free?
Yes, making gluten-free crispy chicken nuggets is simple by substituting a few ingredients. Use a gluten-free all-purpose flour blend or rice flour instead of wheat flour in the coating. Cornstarch, already included in the recipe, is naturally gluten-free and contributes to crispiness. Ensure that the baking powder or soda water used is also gluten-free. When frying, double-check that the oil is clean and hasn’t been contaminated by foods containing gluten. For added crunch, gluten-free panko breadcrumbs can be mixed into the coating. The cooking process remains the same, and the result is just as crispy and flavorful.
What oil is best for frying crispy chicken nuggets?
Neutral oils with a high smoke point are best for frying crispy chicken nuggets. Canola oil, vegetable oil, peanut oil, and sunflower oil all work well, as they maintain stability at high temperatures and don’t impart strong flavors. Peanut oil is a top choice for extra crispiness, as it creates a light, crunchy texture. The oil temperature should be maintained at 350°F (175°C) for even frying. Avoid olive oil or butter, as their low smoke points can cause burning. Always use fresh oil or properly filtered oil to prevent off-flavors that can affect the taste of the nuggets.
Why do the nuggets need to be fried while still frozen?
Frying crispy chicken nuggets while still frozen ensures that the coating crisps up properly without overcooking the inside. If allowed to thaw, the coating can become soggy, preventing proper adhesion and resulting in a less crispy texture. Freezing also helps the batter and breading stay intact, reducing the chance of it slipping off during frying. Additionally, frying frozen nuggets helps maintain the shape and prevents them from absorbing excess oil. The key is to keep the oil temperature at 350°F (175°C) to cook the coating evenly while allowing the chicken inside to reach a safe internal temperature.
Can I make the batter ahead of time?
It’s not recommended to make the batter for crispy chicken nuggets too far in advance. The cold soda water in the batter starts losing carbonation quickly, which affects the crispiness of the coating. If necessary, you can mix the dry ingredients ahead of time and store them in an airtight container. Then, right before frying, whisk in the cold soda water to maintain the light texture. If you must store prepared batter, keep it in the refrigerator for no more than 30 minutes, but stir it again before use. Freshly mixed batter always produces the crispiest results.
