125 minutes
Juicy and crispy homemade chicken nuggets served with a tangy apricot dipping sauce.
Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
0 lb
teaspoons
Chicken-flavored Broth Powder
teaspoons
teaspoons
teaspoons
teaspoons
to grease
Apricot Jam
cups
Corn Syrup
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
teaspoons
teaspoons
cups
teaspoons
cups
1. Prepare the Chicken
Mix the chicken pieces with salt in a medium bowl. Cover and refrigerate this mixture for at least 45 minutes, up to 2 hours. This step helps tenderize the meat, making your nuggets juicier and more flavorful.
2. Process the Chicken
Transfer the chicken to a food processor. Add the chicken-flavored broth powder, white pepper, garlic powder, and onion powder. Process until you get a smooth and cohesive paste. This blend ensures each nugget is uniformly seasoned and tender.
3. Shape the Nuggets
Shape the chicken paste into small, nugget-sized pieces. Lightly grease a baking sheet with neutral oil or nonstick cooking spray, and place the nuggets on it. Aim for about 1/2-inch thickness to ensure they cook evenly.
4. Make the Sauce
In a small saucepan, combine the apricot jam, corn syrup, water, vinegar, cornstarch, chicken-flavored broth powder, soy sauce, mustard, cayenne pepper, garlic powder, and white pepper. Use an immersion blender to blend everything until smooth. Cook the mixture over medium heat until it thickens and becomes clear, which should take about 2-3 minutes.
5. Prepare the Coating
Mix the flour, cornstarch, chicken-flavored broth powder, baking powder, and white pepper in a large bowl. Let this mixture sit for about 15 minutes. This resting period allows the coating to adhere better to the nuggets.
6. Make the Batter
Add water to the flour mixture and whisk until the batter is smooth and free of lumps. Dip each nugget into the batter, ensuring they are well-coated.
7. Fry the Nuggets
Heat the vegetable oil in a Dutch oven to 350°F (175°C). Fry the nuggets in batches for about 4-5 minutes, or until they puff up and begin to brown. Transfer the nuggets to a wire rack to drain. Increase the oil temperature to 375°F (190°C) and fry the nuggets again for about 4 minutes until they are deep golden brown and very crispy.
8. Serve
Let the nuggets rest for a couple of minutes to set the coating, then serve them with the tangy apricot dipping sauce. Enjoy your crispy homemade chicken nuggets!
Toss fried chicken nuggets in buffalo sauce and serve with a blue cheese or ranch dipping sauce.
Marinate the chicken pieces in buttermilk with a dash of hot sauce or in a mixture of Greek yogurt and spices for a tender and flavorful bite.
Add grated Parmesan and Italian herbs to the breadcrumb mixture and serve with marinara sauce.
Add finely chopped fresh herbs such as rosemary, thyme, or oregano to your breadcrumb mixture for an aromatic touch.
Add a zest of orange or lemon to the apricot sauce for a bright citrus note that complements the sweetness.
Maintain a frying temperature between 350°F and 375°F for perfect cooking.
Fry the chicken in batches to avoid greasy and soggy nuggets.
Ensure that your chicken is cut into even pieces for consistent cooking.
Enjoy the nuggets hot with the cool tangy sauce for optimal taste contrast.
Let the nuggets rest on a wire rack to drain excess oil and remain crispy.
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