These homemade chicken nuggets are the kind you make once and then keep thinking about. They’re crispy on the outside, juicy in the middle, and have that real nugget texture because the chicken is blended, shaped, and frozen before frying. The cornstarch step helps them hold their shape, and the seasoned batter gives them that golden crunch without needing any extra finishing sauce.

Ingredients

Chicken mixture (blended)

• 1 lb chicken breast

• 1 large egg

• 1 tsp salt

• 2 tbsp hot sauce (optional, for spicy)

For shaping

• 1 cup cornstarch (for rolling + shaping nuggets)

Seasoned batter

• 1 cup self-rising flour

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp cayenne pepper (optional)

• 1 1/2 cups cold water

For frying

• Neutral oil (vegetable/canola/peanut), enough for deep frying

Instructions (clear + foolproof)

1) Blend the chicken base

Cut chicken into chunks so it blends evenly. In a food processor (best) or blender, combine:

• chicken

• egg

• salt

• hot sauce (if using)

Blend/pulse until you get a thick, sticky paste. It doesn’t have to be perfectly smooth, but there shouldn’t be big pieces.

2) Scoop → roll in cornstarch → shape

Pour cornstarch into a shallow bowl.

• Scoop about 1 to 1 1/2 tablespoons of the chicken mixture.

• Drop it into the cornstarch and roll until fully coated.

• Gently press and shape into a nugget (oval or rounded rectangle).

Tip: Dust your hands with cornstarch so the mixture doesn’t stick to your fingers.

Place shaped nuggets on a parchment-lined tray.

3) Freeze for 1 hour

Freeze the tray for 1 hour.
This step firms the nuggets so they stay intact when battered and dropped into hot oil.

(If you want, you can freeze longer—once solid, transfer to a freezer bag.)

4) Heat the oil

Heat oil to 390°F (199°C) in a deep pot or fryer.
Use a thermometer if possible—this is the difference between crisp and greasy.

5) Make the seasoned batter (keep it cold)

In a bowl, whisk together:

• self-rising flour

• salt

• paprika

• garlic powder

• onion powder

• cayenne (if using)

Whisk in cold water until smooth.

Batter consistency: It should coat a spoon and drip off in a steady ribbon—like thin pancake batter.

6) Batter the frozen nuggets

Take nuggets straight from the freezer.

• Dip each nugget in the batter.

• Let extra batter drip off for a second.

7) Deep fry (small batches)

Fry at 390°F for 3–4 minutes, until golden brown.

Don’t crowd the pot—oil temperature drops fast and the coating turns soft.

8) Drain and serve

Remove to a wire rack (best for crunch) or paper towels.
Let them sit 1–2 minutes before eating—the inside is hot.

Save the photo below to your Pinterest so you can come back to these nuggets when you want something crispy fast.

Tips and Tricks

• Keep the chicken cold: It’s easier to blend, scoop, and shape when the mixture stays cold.

• Don’t skip the cornstarch: Rolling each scoop in cornstarch helps the nuggets hold their shape.

• Freeze until firm: That 1-hour freeze makes battering and frying much easier.

• Keep the batter cold: Cold batter gives you a crispier coating.

• Fry in small batches: This keeps the oil temperature steady so the nuggets stay crispy, not greasy.

• Use a thermometer if possible: Frying at 390°F helps them cook fast and turn golden.

• Let extra batter drip off: This keeps the coating even and prevents thick batter clumps.

• Drain on a wire rack: It keeps the crust crisp better than paper towels.

If you’re looking for an easy way to make oven roasted sweet potatoes that actually taste exciting, these caramelized sweet potato halves are it. They roast at a high temperature so the edges get deeply browned, while the center stays soft and fluffy.

The key is seasoning both sides differently: rosemary and thyme on one side, then cinnamon and brown sugar on the cut side so it bakes into a sweet, sticky glaze. A brush of melted butter halfway through is what brings it all together. It’s a simple sheet-pan recipe, but the flavor feels like something you’d order as a side at a great restaurant.

Ingredients

• 5 medium sweet potatoes, halved lengthwise

• 4–5 Tbsp oil, divided (about 2 Tbsp for the pan + 2–3 Tbsp to coat)

• 3 Tbsp butter, melted

Seasonings

• 3 tsp dried rosemary, divided

• 3 tsp dried thyme, divided

• 1 1/4 tsp salt (skin side only)

• 1 tsp ground cinnamon 

• 2 tsp adobo seasoning 

• 2 Tbsp brown sugar

Instructions

1) Preheat + prep the pan

Preheat oven to 400°F.
Spread a thin layer of oil over a large sheet pan so the potatoes can roast (not stick).

2) Oil the sweet potatoes

Cut your sweet potatoes in halves, and place them cut-side down on the oiled pan and slide them around a bit so the cut sides pick up oil.
Flip them over and rub a light coat of oil over the skins and cut sides so they brown evenly.

3) Season side #1 (skin side / salted side)

With the skin side facing up, season with:

• half the rosemary

• half the thyme

• all the salt

4) Flip and season side #2 (cut side)

Flip the potatoes so the cut side faces up, then season with:

• remaining rosemary

• remaining thyme

• cinnamon

• adobo seasoning

• brown sugar (spread it in a thin, even layer so it caramelizes instead of burning)

5) First roast

Roast for 20 minutes.

6) Flip + butter halfway

Pull the pan out and flip the potatoes again.
Brush/spoon the melted butter over the tops. (It’ll run down and help baste the edges.)

Return to the oven and roast 18–25 minutes more, until deeply caramelized.

7) Know when they’re done

They’re ready when:

• a fork slides in easily, and

• the edges look dark and roasted with caramelized spots, and

• the surface looks “set” (not wet or grainy with sugar)

Optional: extra-dark, crispier edges

Broil briefly at the end, watching closely so the sugar doesn’t burn.

If these roasted sweet potatoes made it onto your “make again” list, do me a favor—save the photo below to your Pinterest board so you’ve got it ready the next time you’re craving that caramelized, buttery edge.

Tips & Tricks for the Best Results

• Pick the right sweet potatoes. Medium ones roast more evenly than huge ones. If you’re using very large sweet potatoes, expect a longer cook time.

• Cut them evenly. Try to keep the halves similar in thickness so they finish at the same time. If one half is much thicker, it’ll still be firm when the others are done.

• Spread the brown sugar thin. A light, even layer caramelizes into a glossy coating. Big piles tend to burn before the potatoes are fully roasted.

• Use the edges as your “crisp meter.” The centers should be soft, but the real magic is at the edges where the sugar and butter concentrate and get dark and sticky.

• Crowding = steaming. Give the potatoes space. If they’re packed in, moisture builds up and you’ll miss that deeper roasted finish. Use two pans if needed.

• Butter halfway, not at the start. Adding melted butter mid-roast helps it cling, baste the sides, and deepen browning without burning too early.

• Watch closely if you broil. It’s the fastest way to get that darker “video-style” finish, but brown sugar can go from perfect to bitter in a minute. Keep the oven door cracked and don’t walk away.

• Let them sit for a few minutes. Right out of the oven, the sugar is still soft. A short rest helps the glaze set up so the tops feel less sticky and the edges stay crispier.

• Reheat the right way. For leftovers, use the oven or air fryer to bring back the roasted edges. The microwave works, but it softens everything.

Leftover Storage & Reheating

How to store

• Let the sweet potatoes cool to room temp (don’t leave them out longer than about 2 hours).

• Transfer to an airtight container.

• Refrigerate for up to 4 days.

Freezing (optional)

• You can freeze them for up to 2 months, but the texture will be softer after thawing and the caramelized top won’t stay as “roasty.”

• Freeze in a single layer on a tray first, then move to a freezer bag/container.

Best ways to reheat (to bring back the edges)

• Oven: Spread on a sheet pan and reheat at 400°F until hot and the edges look lively again.

• Air fryer: Reheat in a single layer at 375–400°F until warmed through.

Microwave (quickest)

• Works fine for speed, but expect a softer texture. If you want, microwave to warm them, then finish for a few minutes in a hot oven/air fryer to crisp the edges again.

This Sechuan spicy smashed cucumber salad is the kind of side dish that disappears while you’re “just tasting to adjust the seasoning.” It’s cold and crisp, loaded with garlicky chili oil, sesame aroma, and a tangy bite that keeps pulling you back in. The smash-and-drain step is the secret—it keeps the cucumbers snappy and lets the dressing infuse into every piece instead of pooling at the bottom. If you like Sichuan-style flavors, you’re going to make this on repeat.

Ingredients

• 1 large English cucumber (or 2 small cucumbers), about 350 g

• 3 garlic cloves, smashed then finely chopped

• Salt, to taste

• 1/4 tsp sugar (optional, helps balance vinegar + heat)

• 1 tbsp toasted sesame oil

• 1 tbsp light soy sauce (optional, for deeper savoriness)

• 1 tsp black vinegar (optional, for that classic tang)

• 1–2 tsp chili oil (or chili crisp), to taste

• 1–2 tsp black sesame seeds, for topping

Instructions 

1. Prep the cucumber

   • Rinse well. For English cucumber, peel just a few strips of skin (leave some on for crunch and color).

   • For smaller cucumbers, simply trim the ends.

2. Smash it

   • Place the cucumber on a cutting board.

   • Use the flat side of a large knife (or a rolling pin) and give it a few firm hits until it splits and looks “cracked.”

   • Cut into bite-size chunks (rough pieces are perfect).

3. Salt first (this prevents watery salad)

   • Add cucumbers to a bowl. Sprinkle with salt and the sugar (if using).

   • Toss and let sit 10 minutes so extra water releases.

4. Drain

   • Pour off the liquid in the bowl (this keeps the dressing bold instead of diluted).

5. Dress it

   • Add chopped garlic, sesame oil, and chili oil (or chili crisp). Toss well.

   • For a stronger Sichuan-style flavor, add soy sauce + black vinegar.

6. Finish

   • Sprinkle black sesame seeds on top right before serving.

   • Taste and adjust: more salt, a little more vinegar, or a touch more chili oil.

7. Serve cold

   • Best after 10–20 minutes in the fridge, but it’s great immediately too.

Save this to Pinterest (image below). You’ll want it the next time you need something fresh and spicy.

Tips & Tricks for the Best Smashed Cucumber Salad

• Smash, don’t just slice. You’re not trying to pulverize the cucumber—just crack it so it splits and gets those rough edges that grab onto the dressing.

• Salt first, always. Tossing the cucumbers with salt for 10 minutes pulls out extra water. If you skip this, the salad tastes great for 2 minutes… then turns watery.

• Drain well (but don’t squeeze). Pour off the liquid after salting. A gentle press with a spoon is fine. Over-squeezing makes the cucumbers limp.

• Peel in stripes, not all the way. English cucumbers are great as-is, but peeling a few strips removes any tough skin while keeping crunch and color.

• Use toasted sesame oil, not plain. Toasted sesame oil is what gives that “restaurant smell” the moment you toss it.

• Chili oil heat varies a lot. Start with 1 tsp, taste, then add more. Some chili oils are mild; some are sneaky-hot.

• Black vinegar is the difference-maker. If you have it, use it. It adds that deep, slightly sweet tang that makes the salad taste “Sichuan-style,” not just spicy.

• Add garlic after draining. Garlic + salt sitting too long can taste harsh. Mix it in once the cucumbers are drained so it stays fresh and punchy.

• Black sesame seeds go on last. Sprinkle right before serving so they stay crisp and don’t get lost in the liquid.

• Let it chill 10–20 minutes if you can. The flavor gets better fast, but the cucumbers stay crunchy because you drained them first.

• Want the real Sichuan “tingle”? Add a pinch of ground Sichuan peppercorn (or crush a few whole ones). It shouldn’t taste peppery—just bright and slightly numbing.