Description
These homemade chicken nuggets are a delicious and healthier alternative to store-bought versions. Made from fresh chicken breasts blended with potato, onion, and garlic, then seasoned with herbs and spices, they are pan-fried to golden perfection, delivering crispy, flavorful bites perfect for a family meal or snack.
Ingredients
Scale
Main Ingredients
- 4 chicken breasts (about 2 pounds), cut into pieces
- 1 yellow potato (about 4 ounces), peeled and roughly chopped
- ½ white onion (about 2 ounces), roughly chopped
- 3 cloves garlic, peeled and roughly chopped
Binding & Seasoning
- 3 Tablespoons cornstarch
- 2 Tablespoons all-purpose flour
- 1 Tablespoon dried parsley
- 1½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika powder
- 2 teaspoons olive oil, plus more as needed
Instructions
- Prepare the Chicken Mixture: In a food processor, combine the chicken breast pieces, chopped potato, onion, and garlic. Blend until the mixture is completely smooth, scraping down the sides as needed to ensure an even texture without any large chunks.
- Add Seasonings and Binders: Add cornstarch, all-purpose flour, dried parsley, salt, black pepper, and paprika powder to the food processor. Pulse several times until all ingredients are thoroughly incorporated into a uniform meat mixture.
- Shape the Nuggets: Heat 1 tablespoon of olive oil in a large nonstick skillet over medium heat. Using a 1-inch cookie scoop or spoon, portion out 10–12 balls of the chicken mixture and place them in the skillet. Spray the back of a spoon with nonstick spray and gently flatten each ball to create the classic nugget shape.
- Cook the Nuggets: Let the nuggets cook undisturbed for 2–3 minutes to develop a golden crust on the bottom. Flip each nugget carefully and cook for another 2–3 minutes until fully cooked through and crisp on both sides. Add more olive oil as needed between batches.
- Repeat and Serve: Continue cooking the remaining chicken mixture in batches, adding oil to the skillet as necessary. Serve the warm chicken nuggets immediately, optionally garnished with freshly minced parsley and accompanied by ketchup or your preferred dipping sauce.
Notes
- Ensure the chicken mixture is blended very smooth for the best nugget texture.
- You can swap olive oil for avocado oil or another high-heat cooking oil if preferred.
- Adjust seasoning to taste; adding a pinch of cayenne pepper can add a spicy kick.
- Cook nuggets in batches to avoid overcrowding the pan, which can prevent crispiness.
- Store leftover nuggets in an airtight container in the refrigerator for up to 3 days and reheat in a skillet for best texture.
