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)
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1 lb chicken breast
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1 large egg
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1 tsp salt
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2 tbsp hot sauce (optional, for spicy)
For shaping
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1 cup cornstarch (for rolling + shaping nuggets)
Seasoned batter
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1 cup self-rising flour
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1 tsp salt
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1 tsp paprika
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1 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp cayenne pepper (optional)
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1 1/2 cups cold water
For frying
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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:
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chicken
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egg
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salt
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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.
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Scoop about 1 to 1 1/2 tablespoons of the chicken mixture.
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Drop it into the cornstarch and roll until fully coated.
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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:
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self-rising flour
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salt
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paprika
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garlic powder
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onion powder
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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.
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Dip each nugget in the batter.
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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
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Keep the chicken cold: It’s easier to blend, scoop, and shape when the mixture stays cold.
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Don’t skip the cornstarch: Rolling each scoop in cornstarch helps the nuggets hold their shape.
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Freeze until firm: That 1-hour freeze makes battering and frying much easier.
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Keep the batter cold: Cold batter gives you a crispier coating.
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Fry in small batches: This keeps the oil temperature steady so the nuggets stay crispy, not greasy.
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Use a thermometer if possible: Frying at 390°F helps them cook fast and turn golden.
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Let extra batter drip off: This keeps the coating even and prevents thick batter clumps.
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Drain on a wire rack: It keeps the crust crisp better than paper towels.
