This homemade chicken nugget is an absolute hit to your kids and also grown ups will love it too! It is made from ground chicken breast so you can be sure that it is tender and juicy. And with some baking powder, it will make the chicken nuggets fluffy. The most common version is using chicken fillet then coated with the breading but I think using the ground chicken is more tasty. This is only my opinion and its up to you to decide which version tastes better. Just serve it with your favorite dipping sauce and you are ready to go!
Homemade Chicken Nuggets: A Family Favorite
When I think of comfort food, one dish that immediately comes to mind is homemade chicken nuggets. Growing up, my siblings and I would gather around the kitchen, excitedly watching our mother shape the nuggets by hand. We loved helping out, even if it just meant rolling the chicken pieces in breadcrumbs. It wasn’t just about the food; it was the joy of making something together, laughing and talking as we waited for those golden, crispy nuggets to come out of the pan.
This version of chicken nuggets uses ground chicken instead of whole fillets, and I think it’s even better. The meat is more tender, juicy, and seasoned throughout. While the more common method involves coating chicken fillets with breadcrumbs, using ground chicken creates a texture that’s soft yet still crispy on the outside—a combination that kids and adults alike can’t resist.
Ground Chicken vs. Chicken Fillet: Which is Better?
There’s always a bit of debate in our household about which style of chicken nuggets reigns supreme. My uncle, who’s a big fan of traditional cooking, swears by using chicken fillets. He likes the way the meat stays intact, giving the nuggets a firmer bite. But when my sister first tried this ground chicken version during a family picnic, everyone was hooked. The ground chicken creates a juicier, more flavorful nugget that melts in your mouth. The subtle addition of baking powder gives it a fluffy texture, making each bite incredibly satisfying.
Of course, everyone has their own preferences, and both versions are delicious in their own right. But if you ask me, there’s something about using ground chicken that feels just a little more comforting, especially when paired with a classic dipping sauce like ketchup or sweet chili.
The Secret Ingredients that Make a Difference
What really sets this recipe apart is the thoughtful seasoning mix. A blend of salt, pepper, garlic powder, onion powder, and a hint of nutmeg adds depth of flavor without overpowering the simplicity of the dish. The nutmeg, in particular, gives the nuggets a subtle warmth that you wouldn’t expect but will definitely appreciate. It’s the same recipe my grandmother used for her meatballs, and it was only later that we realized her secret ingredient was that dash of nutmeg.
Incorporating chicken stock and cornstarch into the mixture also helps keep the nuggets moist. The chicken stock adds a savory richness, while the cornstarch binds the ingredients together without making them dense. When you mix everything by hand, the ground chicken turns into a paste-like consistency, which is exactly what you want. This texture ensures that the nuggets hold their shape during frying and stay tender inside.
Shaping and Freezing: A Practical Tip
Once you’ve mixed the chicken and spices into a smooth paste, it’s time to shape the nuggets. In my family, we have a little tradition where everyone gets to shape their own nugget—whether it’s a star, heart, or just a plain old circle. It’s a fun way to get the kids involved, and it makes the meal feel even more special.
One trick I learned from my cousin, who’s always been the more practical cook in the family, is to freeze the chicken mixture just long enough for it to firm up. This makes it easier to cut into clean shapes without the mixture sticking everywhere. You don’t want it frozen solid, just enough that you can slice it into your desired shapes.
A Crispy Coating: The Key to Perfect Nuggets
The coating is the final step, and it’s what transforms these nuggets into crispy little bites of heaven. The three-step process of dredging the nuggets in flour, dipping them in beaten egg, and rolling them in breadcrumbs creates a golden crust that’s both crunchy and light. When fried to perfection, the nuggets have that satisfying crunch that everyone loves.
My brother, who is more of a fan of texture than flavor, swears that the crispy coating is the best part. Sometimes, he even sneaks a few extra crumbs into the mix for added crunch. But no matter how you tweak it, this basic method gives you the perfect balance between the crispiness on the outside and the tender meat inside.
Cooking Tips for Beginners
If you’re new to cooking or frying food, don’t worry. Making homemade chicken nuggets is actually quite beginner-friendly. The key is to use medium-low heat when frying to ensure the nuggets cook evenly and develop a golden-brown crust without burning. It’s always best to fry in batches so you don’t overcrowd the pan, which can cause the oil temperature to drop and leave you with soggy nuggets.
After frying, place the nuggets on a wire rack or paper towels to drain any excess oil. This helps keep them crispy while you prepare to serve. And don’t forget, if you’re making a big batch, these nuggets can easily be stored in the freezer, ready to cook whenever you need a quick meal. My mom used to make extra and keep them in the freezer for those busy weekday evenings when no one felt like cooking from scratch.
The Humble Origins of the Nugget
Interestingly, chicken nuggets have a relatively modern origin. They became widely popular in the United States in the 1950s, thanks to advancements in food processing and the fast-food boom. However, in many cultures, breaded and fried chicken has been a staple for generations. In our home, they are a reminder of the simpler days, when meals were made from scratch, and everyone in the family played a part in the cooking process.
There’s something timeless about sharing a plate of homemade nuggets around the dinner table, dipping each bite into your favorite sauce. It’s not just about the taste; it’s the memories we make along the way. So the next time you fry up a batch of these tender bites, take a moment to savor the tradition, the flavor, and the warmth that comes with cooking for the ones you love.
How to Make Chicken Nuggets
Ingredients
- 500 grams deboned chicken breast ground
- 1/4 tsp. salt
- 1/4 tsp. sugar
- 1/4 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 4 Tbsp. chicken stock or milk
- 4 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/8 tsp. nutmeg optional
Ingredients for the breading:
- 1 cup all-purpose flour
- 1 raw egg beaten season with salt and pepper
- 1 cup Japanese bread crumbs Panko bread crumbs
Instructions
How to make Chicken Nuggets:
- In a bowl, combine chicken, salt, sugar, pepper, garlic powder, onion powder, chicken stock, cornstarch, baking powder and nutmeg. Mix all the ingredients using your hands until it becomes uniform in texture or resembles a paste.
- Place wax paper or cling wrap in a baking pan and put the chicken mixture and flatten it. Put in the freezer until it hardens but not frozen then cut into desired shape.
- Prepare the breading by putting it in individual bowls. Dredge the chicken nugget first in flour, then dip in beaten egg and roll in bread crumbs until well coated. Do the same to the rest of the nuggets.
- You can store the breaded chicken nugget in the freezer for storage and cook it later when needed.
- To cook the nuggets, heat cooking oil in a pan about an inch deep. Fry the nuggets in medium low heat until golden brown.
- Place the cooked nuggets on a wire rack or plate with paper towels to drain excess oil. Serve with catsup or sweet chili sauce.
Video
Notes
Cooking Tips:
Freeze the Chicken Mixture for Easier Shaping
After mixing your ingredients, place the chicken mixture in the freezer for a short time until it firms up slightly. This will make it easier to cut into neat, uniform shapes without sticking to your hands or utensils. Just be sure not to freeze it completely—firm, but not frozen is key!Fry in Batches for the Best Crispy Texture
When frying the nuggets, make sure not to overcrowd the pan. Cooking in small batches allows the oil temperature to stay consistent, ensuring a golden, crispy exterior. Overloading the pan lowers the heat, resulting in soggy and unevenly cooked nuggets.Use a Wire Rack to Drain Excess Oil
Instead of placing the cooked nuggets on paper towels, let them rest on a wire rack to drain excess oil. This keeps the coating crispy, as air circulates around the nuggets, preventing them from becoming soggy. Paper towels can absorb oil but may also trap moisture, leading to a less crunchy texture.
