In Absolute Best Tests, our writer Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. Shes mashed dozens of potatoes, seared more porterhouse steaks than she cares to recall, and tasted enough types of bacon to concern a cardiologist. Today, she tackles chicken nuggets.
On November 17, 2020—some nine months into the global coronavirus shutdowns—Leah Shutkever, 31, awoke with a single goal in mind. She put on a Jobsian turtleneck, pulled her hair back, and sat down at her counter in Redditch, England. In her hands were only a bottle of water and a big box of processed meat.
For the next 180 seconds, Shutkever used a specially developed double-decker pinch-and-cram technique to jam 60 chicken nuggets into her mouth and down her throat in rapid succession.
“During lockdown, no [Guinness World Record eating] title was safe,” she told me recently. “I would search the internet to see how likely it was that a record could be broken. If there was even a small chance, I would go for it.” ”.
During Nugget Day, she found it “exhilarating, nerve-racking, fast-paced, and daunting.” Around the 20-nugget mark, she felt “flavor fatigue.” She kept going, and now she holds the Guinness World Record for “Most Chicken Nuggets Eaten in Three Minutes.” ”.
I got in touch with Shutkever after spending many more minutes cramming significantly fewer nuggets into my own mouth for Absolute Best Tests. I’d been trying for days to determine the perfect combination of chicken blend, breading, and cook method to produce maximally crushable nugs.
Shutkever’s take: The ideal chicken nugget should contain both breast and thigh for texture, and no matter how it’s breaded or battered, the seasoning should be ample. But despite those preferences, she’s not picky. “Nuggets are iconic!” she said. “I will take them in any form.”
Not everyone is quite so open-minded, but it’s true that a good nugget can be a tiny, golden treat to behold. It elicits the specific pleasure offered only by foods that can be popped into the mouth whole (cocktail meatballs, those little mozz balls) without sacrificing the gratification presented by the sort of properly crispy shell that’s more commonly found on larger foods (fried drumsticks, arancini). The ideal chicken nugget meets three criteria: thorough and harmonious seasoning, breading that won’t wilt or yield to a gentle poke, and innards as tender as any Jack White lyric.
On the seasoning front, Shutkever is with me. “It would have helped if the McDonalds nuggets I used for the World Record were more flavored, to avoid hitting that flavor wall so quickly,” she lamented.
Before I let Shutkever off the hook, I had one more question. Did she puke? “No throwing up,” she said. “It was a pretty easy three minutes!” From Our Shop
After a few initial rounds of testing, I settled on a 50-50 mix of chicken thigh and chicken breast, pulsed together in a food processor with seasonings until mostly minced. (Specific proportions of seasonings are noted below.)
Chicken nuggets are a favorite food for many, with their crunchy exterior and juicy, tender interior. Making chicken nuggets at home allows you to control the ingredients and create a healthier version than store-bought nuggets, which often contain fillers and preservatives Homemade nuggets are also freshly cooked and full of flavor With just a few simple ingredients and steps, you can easily make crispy, delicious homemade chicken nuggets that both kids and adults will love.
Ingredients Needed
To make homemade chicken nuggets, you’ll need just a handful of ingredients:
-
Chicken breasts or tenderloins – Boneless, skinless chicken breast or tenderloins work best, providing lean protein without excess fat or skin.
-
Eggs and buttermilk – The eggs help bind the breading to the chicken. Buttermilk adds moisture and tenderizes the chicken.
-
Flour – All-purpose flour helps the breading adhere to the chicken. Baking soda helps increase browning and crispiness.
-
Breadcrumbs – Panko breadcrumbs provide maximum crunchiness. Regular breadcrumbs can also be used.
-
Spices and seasonings (salt, pepper, onion powder, garlic powder) – Add flavor to the flour and chicken.
-
Oil for frying – Peanut or vegetable oil work well, with high smoke points.
Preparing the Chicken
Start by cutting chicken breasts or tenderloins into bite-sized nugget pieces, about 1-2 inches each. Pat the chicken pieces dry thoroughly with paper towels.
In one bowl, combine flour, baking soda, and spices like salt, pepper, onion powder, and garlic powder.
In another bowl, whisk together eggs and buttermilk.
Place panko breadcrumbs in a third bowl.
Bread and Fry the Nuggets
Toss chicken pieces in the seasoned flour until fully coated. Dip them into the egg and buttermilk mixture, allowing any excess to drip off. Finally, coat all sides in the panko breadcrumbs.
Let breaded nuggets sit for 5 minutes before frying to help breading adhere.
Heat 1⁄2 inch of oil in a skillet to 350°F. Fry the nuggets for two to three minutes on each side, or until they are golden brown and fully cooked. Work in batches to avoid crowding.
Bake as an Alternative
For a lower-fat version, you can bake instead of fry. Coat nuggets the same way, then place on a rack on a baking sheet. Spritz with oil or cooking spray and bake at 400°F for 18-20 minutes, flipping halfway.
Flavor Variations
Some tasty ways to vary up the flavor:
-
Cajun – Add Cajun seasoning to the flour.
-
Parmesan – Use Parmesan instead of plain panko.
-
Ranch – Add ranch seasoning and dried parsley to the flour.
-
Southwest – Add chili powder, cumin, garlic and onion powders to the flour.
-
BBQ – Toss cooked nuggets in bbq sauce after frying or baking.
Serving Suggestions
Homemade nuggets pair well with:
-
Dipping sauces – Honey mustard, barbecue, ranch, sweet and sour sauce
-
Fries – French fries, sweet potato fries, waffle fries
-
Veggies – Carrot sticks, celery sticks
-
Sides – Coleslaw, potato salad, macaroni and cheese
Make-Ahead and Storage Tips
For the crunchiest results, eat nuggets right after frying or baking.
Leftovers can be refrigerated for up to 3 days and reheated in a 400°F oven until hot and crispy again.
For longer storage, fully cool cooked nuggets then freeze in a single layer on a sheet pan. Once frozen, transfer to an airtight container or bag. Frozen nuggets keep 3 months. Reheat frozen nuggets at 400°F from frozen state until hot and crispy.
With just a few pantry staples, you can easily make restaurant-quality chicken nuggets at home. Controlling the ingredients allows you to create a healthier, crispier, and tastier version than store-bought. Let your creativity run wild coming up with fun flavor combinations. Making your own chicken nuggets is simple, rewarding, and will impress family and friends. Crispy on the outside and juicy on the inside, these homemade nuggets make a delicious meal or snack!
The Best Breadings & Batters for Chicken Nuggets
Panko produced a cartoonishly appealing tone when tested across most cook methods (except bake), and unlike some of the other breadings and batters, it didn’t call for extra cook time to properly darken, which meant the resulting nuggets didn’t dry out at the expense of color. The panko-coated nuggets were, as one tester pointed out, “like little pucks of chicken Parm” and would have paired well with marinara.
Italian-style bread crumbs also created golden nuggets, but I can’t recommend them over panko in good faith, since the resulting shells were about half as crispy, more like crusty throw blankets than glassy swaddles.
Rice flour batter produced the most enticing exteriors by far. Biting into these nuggets was like driving a Mack Truck over a Zalto glass, and yet each shell still managed to retain the faintest bounce, distantly reminiscent of the texture of tahdig. (The all-purpose flour batter was good, with a lovely golden color and extra crunch from the cornstarch, but it didn’t have the variety of textures that rice flour did. ).
The Best Ways to Cook Chicken Nuggets
Shallow fry your nuggets! The deep fry method worked well, too, though the nuggets in the shallow fry batches were markedly juicier across all breading and battering trials.
If you’re not trying to avoid fry oil, you might want to put your air fryer on the back burner while you search for the perfect nugget. Air fryer nuggets were perfectly edible and had a decent level of crispiness and tenderness, but the shells were unevenly cooked, and their interiors a bit dry.
The baked nuggets were much juicier than the air fryer nuggets. That said, the air fryer specimens had crunchier jackets, so, pick your battle.
Homemade McDonald’s Chicken Nuggets Copycat Recipe – DIY McNuggets!
FAQ
How do you make homemade chicken nuggets?
Anyone can enjoy these chicken nuggets, even picky eaters. They are made from real chicken and don’t have any added chemicals. You can use either chicken breast fillets or chicken thigh fillets for these! Fry these homemade chicken nuggets until they are golden and crunchy! In a container with a lid, combine cornstarch, flour, water, and Parmesan cheese.
How do you cook boneless chicken nuggets?
It’s as easy as cutting chicken breasts into little chunks, putting them in seasoned flour, and frying them until they turn golden brown. It’s almost as fast as throwing frozen nuggets in the oven. Serve these juicy, flavorful chicken nuggets with your favorite side dishes and dipping sauces, and dinner is done.
How long does it take to cook chicken nuggets?
Place onto the prepared baking sheet and repeat to make all of the nuggets. Bake for 30-32 minutes or until lightly golden brown and firm to the touch. Serve warm with a favorite dip such as ketchup or Ranch as desired.
How are chicken nuggets made step by step?
To make chicken nuggets, put the chicken in a food processor and pulse it until it is small pieces. Next, add the spices, cornstarch, and water. Process until combined. Dredge each nugget in the flour to cover, then into the egg, and finally, coat it in bread crumbs.
How do you make your own chicken nuggets?
Coat each chicken strip first in flour, then egg, then breadcrumbs, pressing firmly and turning to coat on both sides. Set aside on baking paper. If oven-cooking the chicken, brush a baking tray with 1 tablespoon of oil. Place the chicken pieces on the tray and brush generously but lightly with 3 tablespoons more oil.
How to make 3 ingredient chicken nuggets?
- Blend the Mixture: In a blender or food processor, combine the canned chicken (rinsed if desired), egg, and mozzarella cheese. …
- Shape the Nuggets: Form the chicken mixture into chicken nugget shapes using your hands. …
- Air Fry: Preheat your air fryer to 350°F (175°C).
What are the ingredients in chicken nuggets?
Chicken nuggets primarily consist of chicken meat, breading, and seasonings. The chicken is typically a combination of breast and thigh meat, sometimes ground, and formed into nugget shapes. The breading usually includes flour, eggs, and breadcrumbs, sometimes with added spices and seasonings.