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Crispy homemade nuggets

Featured in Nibbles and bites when hunger strikes.

Homemade nuggets as good as a restaurant's. The trick? Well-seasoned meat and a light fizzy-water batter for that perfect crunch.
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alicia in the kitchen
Updated on Wed, 19 Mar 2025 15:23:40 GMT
Plate of golden nuggets with a small ketchup bowl and one nugget cut open to show its filling. Pin it
Plate of golden nuggets with a small ketchup bowl and one nugget cut open to show its filling. | tasteofsavor.com

Homemade nuggets are our Wednesday afternoon ritual in my kitchen. My kids love getting their hands dirty while we make them together. What makes these bites so addictive is the double coating that stays super crunchy outside while keeping the chicken tender inside. The mix of spices we add gives them that unique flavor everyone loves.

Handcrafted happiness

I've stopped buying store nuggets since finding this perfect version. I get quality meat from my trusted butcher, throw in my favorite seasonings, and the results are way better than anything packaged. They've become my children's most-requested meal, and even grown-ups ask for seconds when they visit.

Shopping list

  • Chicken breasts: 300g from my favorite butcher
  • Paprika: 2 teaspoons of my 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 fillets till they're smooth. Then I mix in half the spices plus salt and pepper. After shaping them into nuggets, they go into the freezer for 15 minutes.
The special coating
I combine flour with the remaining spices and cornstarch. Each nugget gets thoroughly covered in this tasty mixture.
The batter magic
I pour cold sparkling water into my flour blend to create a light, tempura-like batter. Each nugget takes a quick dip in this mixture.
Just right cooking
I fry them in oil at 180°C for about 3-4 minutes per side until they turn golden brown. Then they rest on paper towels to drain excess oil.

Storage tips

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

A plate of golden crispy nuggets garnished with chili peppers and parsley, with a white dipping sauce in the background. Pin it
A plate of golden crispy nuggets garnished with chili peppers and parsley, with a white dipping sauce in the background. | tasteofsavor.com

Insider tricks

For adults, I sometimes add a bit of Espelette pepper to the coating. For extra crunch, I double-dip them in the batter. And I always whip up a tasty dip - either a garlic mayo or a crowd-pleasing BBQ sauce that everyone loves.

Frequently Asked Questions

→ Why use sparkling water?
The bubbles in sparkling water make the batter airy and light. This helps create a crispier texture when fried.
→ How to keep the nuggets' shape?
Freezing them for 15 minutes is key. This firms up the meat and keeps the shape intact while frying.
→ What's the best oil for frying?
Sunflower oil works great because it handles high heat well. Keep it at 180°C for golden, crispy nuggets.
→ How do you make nuggets juicy?
The secret's in how you mince and season the meat. Don't over-process it to keep some texture, and season generously.
→ Can they be baked instead?
Yep, bake them at 200°C for 20–25 minutes, flipping halfway. They won't be as crunchy as fried ones, though.

Crispy homemade nuggets

Super crunchy chicken nuggets made at home with fizzy water batter. Tastier and healthier than store-bought ones.

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

Category: Appetizers

Difficulty: Intermediate

Cuisine: International

Yield: 4 Servings (15 nuggets)

Dietary: Dairy-Free

Ingredients

01 300 g chicken breast fillets.
02 2 teaspoons granulated garlic.
03 2 teaspoons smoked paprika.
04 150 ml sparkling water.
05 120 g plain flour.
06 20 g cornstarch (or cornflour).
07 1 liter sunflower oil for frying.
08 Salt.
09 Pepper.

Instructions

Step 01

Use a blender or food processor to grind the chicken until smooth, or just chop it up finely if needed.

Step 02

Put the ground chicken into a bowl. Toss in half the paprika, granulated garlic, salt, and pepper. Mix everything well until it's combined.

Step 03

Shape nuggets with your hands and set them onto a plate. Let them firm up in the freezer for about 15 minutes.

Step 04

In a large pan, slowly warm the oil until it reaches 180°C (use a thermometer if you’ve got one).

Step 05

In a bowl, mix the flour, cornstarch, remaining paprika, granulated garlic, salt, and pepper. Pour in the sparkling water and stir until it's like pancake batter—smooth and runny.

Step 06

Dip each nugget into the batter and coat it thoroughly.

Step 07

Cook the nuggets in the hot oil for 3–4 minutes per side, or until they’ve got that golden, crispy look. Drain on paper towels afterward.

Notes

  1. Keeps in a sealed container in the fridge for 2–3 days.
  2. To reheat, put in the oven at 160°C for about 5–10 minutes.
  3. Freeze for up to 2–3 months without issues.
  4. Defrost in the oven at 200°C for 20–25 minutes.

Tools You'll Need

  • Food processor or any 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.
  • 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