Servings: 16
- 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.