chicken nugget batter recipe

Written ByJenny Smyth Posted on
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The Best chicken nugget batter recipe

I’m so excited to share with you my favorite chicken nugget batter recipe. It’s a game-changer for any occasion, whether you’re looking for a quick weeknight dinner or a fun Sunday Funday with the kids.

This recipe has been a staple in our household for years, and I’m convinced it’s because of the perfect balance of flavors and textures. The secret lies in the batter itself, which is made with a combination of all-purpose flour, cornstarch, and spices that give it a crispy exterior and a tender interior.

But what really sets this recipe apart is the technique – it’s all about how you prepare the chicken before dredging it in the batter. You see, when you pound the chicken thin, it becomes more receptive to the batter, resulting in a juicy and flavorful nugget every time.

I’ve tried countless variations over the years, but this recipe remains my go-to for its simplicity and delicious results. My kids love helping me mix up the batter and dipping their fingers into the marinade before coating them with the crispy coating.

And let’s not forget about the leftovers – they reheat perfectly for a quick lunch or snack later in the day. So, if you’re looking for a recipe that’s sure to please even the pickiest eaters, look no further!

This chicken nugget batter recipe is sure to become a family favorite in no time.

Crispy Chicken Nugget Batter

4.6 from 728 votes

This batter creates a light, crunchy coating for homemade chicken nuggets. It uses a blend of flour, cornstarch, and seasonings for a golden, crispy finish.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Batter

1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cold water
1 large egg

For the Chicken

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Vegetable oil for frying (or cooking spray for baking)

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper until well combined.
2In a separate small bowl, beat the egg and then add it along with the cold water to the dry ingredients, whisking until a smooth batter forms with no lumps.
3If baking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper, placing a wire rack on top.
4If frying, pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high heat until the oil reaches 350°F (175°C).
5Pat the chicken pieces dry with paper towels, then dip each piece into the batter, allowing any excess to drip off.
6For baking, place the coated nuggets on the wire rack in a single layer, then spray lightly with cooking spray.
7For frying, carefully add the nuggets to the hot oil in batches without overcrowding the pan.
8Bake the nuggets for 12 to 15 minutes, flipping halfway through, until they are golden brown and the internal temperature reaches 165°F (74°C).
9If frying, cook for 4 to 5 minutes, turning occasionally, until the nuggets are deep golden brown and cooked through.
10Transfer the cooked nuggets to a plate lined with paper towels to drain any excess oil.
11Let them rest for 2 minutes before serving warm with your favorite dipping sauce.

🔧Equipment

Mixing bowl
Whisk
Baking sheet
Wire rack
Deep skillet or deep fryer (if frying)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 85mg🧂Sodium: 550mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 25g

📝Notes

For extra crunch, add 1/4 cup of panko breadcrumbs to the batter. The batter works best when ice cold, so chill the water before mixing.

Watch Video Of How Crispy Chicken Nugget Batter Works

To store leftover nuggets, let them cool completely and then place them in an airtight container in the refrigerator for up to three days. For reheating, skip the microwave because it makes the coating soft.

Instead, put them back in a hot oven at 375 degrees on a wire rack for about 8 minutes, or in an air fryer at 350 degrees for 5 minutes. This brings back the crunch almost like fresh.

For serving, I like to pair these nuggets with classic dipping sauces like ranch, honey mustard, or barbecue. They also go well with a side of coleslaw, french fries, or a simple green salad.

This recipe is always a good idea for family dinners, parties, or quick snacks. It is simple, crowd-pleasing, and gives you that homemade taste that everyone loves.

❓ Frequently Asked Questions About Crispy Chicken Nugget Batter

Q: What type of flour do I use for this recipe?

I recommend using all-purpose flour as it provides the best texture and flavor. However, you can also use whole wheat flour or gluten-free flour if you prefer.

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