Deep-fried Crunchy Chicken Nuggets
Printable Deep-fried Crunchy Chicken Nuggets Recipe (pdf)
We know how popular chicken nuggets are so we spent many months experimenting to arrive at this delicious recipe. These nuggets have a nice crunchy crust that will remind you of KFC! Each ingredient is important as are exact measurements.
½ lb piece of boneless chicken breast
1/3 Cup flour
1/3 Cup corn starch
1/3 Cup panko bread crumbs
2 tsp baking powder
1 tsp onion powder
1 tsp paprika
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp baking soda
1 tsp white vinegar
1/2 Cup cold water
Instructions:
Rinse the chicken breast and pat dry with paper towels. Cut the breast into nuggets, about 1 inch squares (12-15 pieces). If the nuggets are too big they may not reach a safe internal temperature of 165° F. Place the nuggets in a bowl and toss in additional flour (not the 1/3 Cup in the recipe) to coat thoroughly. Refrigerate for 20 minutes. This step is essential because it makes the breading mix stick to the chicken!
Fill your Microfryer with 1 cup of oil, place on cooktop and let it heat up on LOW while waiting for the nuggets to chill. Bring the oil temperature up to 375° F.
Prepare your breading mix by combining all of the DRY ingredients in a mixing bowl and whisking together. Lastly stir in the cold water and vinegar.
• After removing the nuggets from the refrigerator place in the breading mix and stir to coat thoroughly.
• Stir again just prior to cooking as the panko will absorb much of the moisture.
• When your oil has reached 375° F use a skewer to pick up a nugget and carefully lower into the hot oil. Spin the skewer to release it from the nugget. Add a second piece. Temporarily increase your heat to medium-high to maintain 375° F but not below 350° F.
• Carefully monitor your oil temperature.
• After 4 minutes carefully remove and drain the nuggets using a long pair of kitchen tongs and place on a cooling rack or paper towel-lined bowl.
• Continue with the remaining nuggets.
Deep fry each batch at 350-375° F for 4 minutes.
If you are making more than one batch you may need to top off your oil as some of it will be absorbed by the nuggets.
Keep the nuggets in an oven at 200° F to keep warm.
Yields about 12-15 chicken nuggets per ½ pound chicken breast. Enjoy!
© 2024 Microfryr LLC Revised 10-30-24
1/3 Cup flour
1/3 Cup corn starch
1/3 Cup panko bread crumbs
2 tsp baking powder
1 tsp onion powder
1 tsp paprika
¾ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp baking soda
1 tsp white vinegar
1/2 Cup cold water
Instructions:
Rinse the chicken breast and pat dry with paper towels. Cut the breast into nuggets, about 1 inch squares (12-15 pieces). If the nuggets are too big they may not reach a safe internal temperature of 165° F. Place the nuggets in a bowl and toss in additional flour (not the 1/3 Cup in the recipe) to coat thoroughly. Refrigerate for 20 minutes. This step is essential because it makes the breading mix stick to the chicken!
Fill your Microfryer with 1 cup of oil, place on cooktop and let it heat up on LOW while waiting for the nuggets to chill. Bring the oil temperature up to 375° F.
Prepare your breading mix by combining all of the DRY ingredients in a mixing bowl and whisking together. Lastly stir in the cold water and vinegar.
• After removing the nuggets from the refrigerator place in the breading mix and stir to coat thoroughly.
• Stir again just prior to cooking as the panko will absorb much of the moisture.
• When your oil has reached 375° F use a skewer to pick up a nugget and carefully lower into the hot oil. Spin the skewer to release it from the nugget. Add a second piece. Temporarily increase your heat to medium-high to maintain 375° F but not below 350° F.
• Carefully monitor your oil temperature.
• After 4 minutes carefully remove and drain the nuggets using a long pair of kitchen tongs and place on a cooling rack or paper towel-lined bowl.
• Continue with the remaining nuggets.
Deep fry each batch at 350-375° F for 4 minutes.
If you are making more than one batch you may need to top off your oil as some of it will be absorbed by the nuggets.
Keep the nuggets in an oven at 200° F to keep warm.
Yields about 12-15 chicken nuggets per ½ pound chicken breast. Enjoy!
© 2024 Microfryr LLC Revised 10-30-24