Homemade chicken nuggets, made the right way. Nuggets are one of those recipes we’d rather not order for our kids at a restaurant, right? Let’s learn how to make them at home so we can be sure of the quality and cleanliness.

Ingredients:

1 3/4 lb chicken (700 g), cut into medium pieces 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ginger powder 1/4 teaspoon sugar Note: You can use fresh garlic, onion, and ginger, but the flavor will be strong, so don’t use too much. 2 tablespoons cornstarch 1 tablespoon soy sauce 1/4 tablespoon baking powder 1) For baking in the oven: 1 egg 1 tablespoon milk A pinch of black pepper 1/2 cup ground crackers 1/2 cup crushed cornflakes 2) For regular frying: 1/2 cup flour 1/2 cup cornstarch 1 egg 1 tablespoon milk A pinch of black pepper 1/2 cup ground crackers 1/2 cup crushed cornflakes 3) For frying with a batter: Batter: 1 cup flour 1/2 cup cornstarch 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon black pepper 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups water, or as needed 1 egg Cornstarch and flour mixture: 1/2 cup cornstarch 1/2 cup flour

Method:

In a food processor or electric grinder, add the chicken with all the remaining ingredients and process until the chicken is coarsely ground and everything is well combined.
Wet your hands with water, shape the mixture into nugget pieces, and freeze them for about 20 minutes.

We have 3 ways to prepare the nuggets: 1) Baking in the oven:

Start by preparing the coating if you want to bake the nuggets in the oven. In a bowl, mix the egg with the milk and pepper.
In another bowl, mix the ground crackers with the cornflakes.
Take a nugget, dip it in the egg mixture, then in the cornflakes and cracker mixture, and place the nuggets on a baking tray lined with parchment paper or lightly greased with a little oil.
Bake for about 20 minutes at 200°C until the nuggets are golden on both sides.

2) Regular frying:

If you want to fry the nuggets using the classic traditional coating, mix the flour and cornstarch in a bowl. In another bowl, whisk the egg with the pepper and milk, and in a third bowl, mix the cornflakes and crackers.
Take a nugget piece and coat it in the flour and cornstarch mixture, then in the egg mixture, and finally in the cornflakes and ground crackers.
Fry in plenty of hot oil over medium heat until the nuggets are cooked through and golden. Remove them from the oil and place them on paper towels to absorb the excess oil.

3) Frying with a batter:

In a bowl, combine all the batter ingredients with half the water only and mix well. If the mixture seems thick, gradually add the remaining water and whisk until any lumps disappear and the batter becomes smooth.
In another bowl, mix the flour and cornstarch.
Take a nugget piece, coat it in the flour and cornstarch mixture, then dip it in the batter, and fry it in plenty of oil over medium heat until the nuggets are cooked through.
Remove them from the oil and place them on paper towels to absorb the excess oil.
Serve the chicken nuggets with salad, French fries, and ketchup.

Note: You can freeze the nugget pieces. After shaping the nuggets, place them on a tray lined with a clear plastic bag (without frying, baking, or coating) and leave the tray in the freezer for about six hours. Then remove the pieces from the tray, store them in a freezer bag, seal it well, and keep it in the freezer.

Chicken nuggets recipe by a cook and friend of the Shou Tabkhin Today website:

Um Taha Al-Hamwi

Click on Um Taha’s name to visit her profile page on our website and enjoy her recipes.

To make potato salad the Um Taha way, click this link: How to Make the Tastiest Potato Salad

Another of Um Taha’s recipes to try is Baked Kibbeh

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How to Make Chicken Nuggets at Home

Prep checklist

Cooking notes