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Crispy homemade nuggets

Featured in Snacks and bites for hungry moments.

Make restaurant-quality nuggets at home. The key is seasoned meat combined with a light, bubbly batter for a perfect crunch.
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Maria from tastyhush
Updated on Wed, 19 Mar 2025 15:22:30 GMT
Golden nuggets on a plate with a side of ketchup and one nugget cut open showing its juicy inside. Pin it
Golden nuggets on a plate with a side of ketchup and one nugget cut open showing its juicy inside. | tastyhush.com

Homemade nuggets are a Wednesday afternoon custom in our house. The kids jump right in to help make them. What makes them so yummy is the two-layer coating that's super crunchy outside while keeping the chicken nice and juicy inside. Our family's spice mix gives them that special taste everyone loves.

Homespun Happiness

I can't go back to store-bought nuggets now that I've nailed this perfect version. I grab meat from my trusted local butcher, throw in my favorite seasonings, and wow - they're just way better. My kids ask for them all the time, and even when grown-ups visit, they always want seconds.

Shopping List

  • Chicken breasts: 300g from the local butcher
  • Paprika: 2 teaspoons of smoky blend
  • Garlic powder: 2 teaspoons for flavor
  • Flour: 120g of sifted all-purpose
  • Cornstarch: 20g for extra crunch
  • Sparkling water: 150ml ice-cold
  • Salt and pepper: A good pinch
  • Oil: 1 liter sunflower for frying

Foolproof Approach

Getting the chicken ready
I blend the breasts until they're smooth. Then I mix in half the spices with salt and pepper. After shaping the nuggets, they go in the freezer for 15 minutes.
The coating trick
I combine flour with remaining spices and cornstarch. Then roll each nugget thoroughly in this tasty mixture.
The batter mix
I pour cold sparkling water into my flour blend to create a light fritter-like batter. Each nugget gets dipped completely.
Cooking them right
I fry the nuggets in oil at 180°C for about 3-4 minutes per side until golden brown. Then they rest on paper towels to drain excess oil.

Storage Tips

These nuggets stay good in an airtight container for 2-3 days in the fridge. For longer storage, I freeze them flat first, then pop them in a freezer bag where they'll last 3 months. To reheat, the oven works best at 160°C for 5-10 minutes if refrigerated, or 20-25 minutes straight from frozen.

Golden crunchy nuggets on a plate, garnished with chili and parsley, with a white dipping sauce in the background. Pin it
Golden crunchy nuggets on a plate, garnished with chili and parsley, with a white dipping sauce in the background. | tastyhush.com

Insider Tips

For adults, I sometimes add Espelette pepper to the coating. For extra crunch, I'll do a double layer of breading. And I always whip up some dipping sauce on the side, either a garlic mayo or my crowd-pleasing BBQ sauce that everyone raves about.

Frequently Asked Questions

→ Why use sparkling water?
Bubbles in sparkling water make the batter lighter and fluffier. It creates a crispier texture after frying.
→ How to keep nugget shapes?
Freezing them for 15 minutes firms up the meat, helping them hold their shape during frying.
→ What's the best oil for frying?
Sunflower oil is great since it handles high heat well. Keep it at 180°C for golden, crisp nuggets.
→ How to make juicy nuggets?
Coarsely mince the meat for texture and season it generously. Don’t over-process to keep moisture intact.
→ Can I bake them instead?
Sure, bake at 200°C for 20-25 minutes, flipping halfway through. They'll be crispy, though not as much as fried ones.

Homemade crispy nuggets

These chicken nuggets are super crispy thanks to a sparkling water batter. Tastier and healthier than store-bought alternatives.

Prep Time
25 Minutes
Cook Time
20 Minutes
Total Time
45 Minutes
By: Maria

Category: Appetizers

Difficulty: Intermediate

Cuisine: International

Yield: 4 Servings (15 pieces)

Dietary: Dairy-Free

Ingredients

01 300g chicken breast fillets.
02 2 teaspoons garlic powder.
03 2 teaspoons paprika.
04 20g cornstarch.
05 120g all-purpose flour.
06 150ml sparkling water.
07 Salt.
08 Pepper.
09 1 liter sunflower oil for frying.

Instructions

Step 01

Dice the chicken breast into small pieces, then blend it until it turns into a puree. Using a food processor can save time.

Step 02

Put the chicken mixture in a bowl. Sprinkle half of the garlic powder, paprika, salt, and pepper. Stir everything together well.

Step 03

Shape the mixture with your hands into nugget-sized pieces. Lay them flat on a plate and pop into the freezer for 15 minutes.

Step 04

Warm up the sunflower oil in a large skillet to a temperature of 180°C.

Step 05

In another bowl, whisk together the flour, remaining paprika, garlic powder, cornstarch, salt, and pepper. Pour in the sparkling water to create a smooth batter, similar to pancake mix.

Step 06

Dip each nugget into the batter, ensuring they're fully covered.

Step 07

Deep fry the nuggets in the hot oil for about 3-4 minutes on each side until they're nice and golden. Use paper towels to drain the excess oil after frying.

Notes

  1. Store in a sealed container in the fridge for 2-3 days.
  2. To reheat: warm in the oven at 160°C for 5-10 minutes.
  3. Freeze for up to 2-3 months.
  4. Defrosting: bake directly from frozen at 200°C for 20-25 minutes.

Tools You'll Need

  • Food processor or meat grinder.
  • Large frying pan or deep fryer.
  • Cooking thermometer.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 15 g
  • Total Carbohydrate: 18 g
  • Protein: 22 g