Homemade Chicken Nuggets
Chef Alexa
1 dozen nuggets
1 hours
15 minutes
American
Dinner
These are the chicken nuggets that both kids and adults fight over. They’re juicy on the inside, ridiculously crispy on the outside, and paired with a spicy little Jerk Me Up Scotchie mayo. Perfect for game day, lunchboxes or those nights when when everyone wants comfort food.
Ingredients
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2 boneless, skinless chicken thighs
1 boneless, skinless chicken breast
½ tsp salt
½ tbsp Maggi all-purpose seasoning
½ tsp onion powder
½ tsp garlic powder
1 egg
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¾ cup flour
¾ cup cornstarch
½ tsp baking powder
½ tsp onion powder
½ tsp Maggi all-purpose seasoning
½ tsp garlic powder
1 tsp salt
½ tsp black pepper
½ tsp paprika
2 cups very cold soda water
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Flour, for coating
About 2 cups oil for frying (or enough for approximately 1 inch of oil in your pan)
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½ cup mayonnaise
1 tbsp Jerk Me Up Scotchie
Directions
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Add the chicken thighs, chicken breast, salt, Maggi all-purpose seasoning, onion powder, garlic powder and egg to a food processor. Blend until fully combined into a smooth mixture.
Lightly spray a sheet of parchment paper with oil.
Wet your hands and shape the chicken mixture into nugget-sized pieces, placing each one onto the prepared parchment paper.
Freeze for at least 30 minutes, or up to a few hours, until the nuggets are firm enough to handle.
Lightly coat each nugget in flour.
In a large bowl, whisk together the flour, cornstarch, baking powder, onion powder, maggi all-purpose seasoning, garlic powder, salt, pepper and paprika. Slowly whisk in the very cold soda water until smooth.
Heat about 1 inch of oil in a pan over medium heat.
Dip each floured nugget into the batter, allowing any excess to drip off, then carefully place into the hot oil.
Fry in batches until the nuggets are golden brown, crispy and floating. Remove and drain on a paper towel-lined plate. Serve hot!
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Mix together the mayonnaise and Jerk Me Up Scotchie until smooth.
Serve alongside the hot nuggets for dipping.
