Ingredients for 20 Minute Chicken Nuggets
- 1 lb boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/3 cup ice water
- 1 tablespoon white vinegar
- 1 teaspoon baking soda
- about 1 inch vegetable oil
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How to Make 20 Minute Chicken Nuggets
- Cut 1 lb boneless, skinless chicken breasts into 1-inch bite-sized pieces.
- In a medium bowl, whisk together 1 cup all-purpose flour and 1 teaspoon salt.
- In a small bowl, combine 1 tablespoon white vinegar and 1 teaspoon baking soda. Let it fizz for 30 seconds.
- Pour the vinegar and baking soda mixture into the flour mixture. Add 1/3 cup of ice water and stir until a smooth batter forms. If needed, add a tablespoon more water at a time until you reach the desired consistency.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F/175°C).
- Dip each chicken piece into the batter, allowing excess batter to drip off. Carefully place the chicken in the hot oil, ensuring not to overcrowd the pan.
- Fry the chicken nuggets for 5-7 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Remove the nuggets from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
15g
Carbs
2g
