Homemade Chicken Nuggets

Step 1

Process all nugget ingredients in a food processor until finely chopped, but be careful not to overprocess into a purée.

Step 2

Combine all wet batter ingredients in a ceramic mixing bowl and put the flour for the dry batter into another bowl. The wet batter should be on the thinner side, so feel free to add more water if needed.

Step 3

Heat your cast iron skillet or large saucepan on medium heat and add in a good amount of schmaltz, tallow, avocado oil, or coconut oil.

Step 4

Take little bits of the chopped chicken mixture and shape into a small nugget, about 2″ in size. Dunk into the flour so that all sides of the chicken are covered in flour, then dunk into the wet batter. This is a slightly messy process. Carefully place each nugget into the heated pan, continuing to dunk into the dry and wet batters, then placing into the pan.

Step 5

Cook the nuggets over medium heat for about 5 minutes on each side until crispy and golden and the chicken is fully cooked. Remove nuggets from the skillet and serve immediately. Serve piping hot with your favorite sauces like ketchup, bbq, honey mustard, or homemade ranch. Enjoy!

Lunchbox Tip:

These nuggets can be batched out and placed in school lunchbox. The kids will love them!

Storage Tip:

These nuggets store well in glass container in the fridge. Reheat in the oven at 350℉ to crisp up. You can also freeze them after cooking on a baking sheet and transfer them to freezer bags when fully frozen to have on hand whenever you need them.