Homemade Chicken Nuggets Recipe

Name: Homemade Chicken Nuggets Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 5
Cuisine: Québécoise
Ingredients: Chicken and marinade; 1 ½ lb (680 g) boneless, skinless chicken thighs; 1 cup (250 ml) milk; 1 tbsp (15 ml) lemon juice; 1 tsp (5 ml) salt; ½ tsp (2 ml) black pepper; 1 tsp (5 ml) garlic powder; Seasoning for the ground chicken; 1 tsp (5 ml) herbes de Provence; Salt and pepper, generously; ½ cup (125 ml, 65 g) all-purpose flour; ¼ cup (60 ml, 30 g) cornstarch; 1 tsp (5 ml) salt; ½ tsp (2 ml) black pepper; 3 large eggs; 2 tbsp (30 ml) milk; 1 ½ cups (375 ml, 80 g) panko breadcrumbs; 40 g parmesan, in chunks; 1 tsp (5 ml) smoked paprika; 1 tsp (5 ml) garlic powder; ½ tsp (2 ml) onion powder; 4 cups (1 L) canola oil, about, for a depth of 2 inches (5 cm); Maple mustard sauce; 3 tbsp (45 ml) maple syrup; 3 tbsp (45 ml) Dijon mustard; 2 tbsp (30 ml) mayonnaise; 1 tsp (5 ml) lemon juice

Preparation 30 min
Cooking 15 min
Servings 5
Freezing I do not suggest

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Ingrédients

Chicken and marinade
1 ½ lb (680 g) boneless, skinless chicken thighs
1 cup (250 ml) milk
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) salt
½ tsp (2 ml) black pepper
1 tsp (5 ml) garlic powder
Seasoning for the ground chicken
1 tsp (5 ml) herbes de Provence
Salt and pepper, generously

Coating

½ cup (125 ml, 65 g) all-purpose flour
¼ cup (60 ml, 30 g) cornstarch
1 tsp (5 ml) salt
½ tsp (2 ml) black pepper
3 large eggs
2 tbsp (30 ml) milk
1 ½ cups (375 ml, 80 g) panko breadcrumbs
40 g parmesan, in chunks
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) garlic powder
½ tsp (2 ml) onion powder

Frying

4 cups (1 L) canola oil, about, for a depth of 2 inches (5 cm)
Maple mustard sauce
3 tbsp (45 ml) maple syrup
3 tbsp (45 ml) Dijon mustard
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) lemon juice

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Preparation

Cut the chicken into 1 ½-inch (4 cm) pieces and place them in a bowl.
In a measuring cup, mix the milk and lemon juice, then pour it over the chicken right away. Add the salt, pepper and garlic powder, then stir. Cover and refrigerate for at least 2 hours.
Drain the chicken and pat it dry well. Place it in the food processor bowl with the chopping blade. Process very finely until it forms a smooth paste.
Add the herbes de Provence, season generously with salt and pepper, then pulse a few times to mix well.
With wet or lightly oiled hands, shape about 1 tbsp of paste at a time into a nugget about ½ inch (1.5 cm) thick. Place on a baking sheet lined with parchment paper and refrigerate for 15 minutes so they hold their shape.
In the blender pitcher, place the parmesan, panko, smoked paprika, garlic powder and onion powder. Crush until you get fine crumbs. Pour into a bowl.
In a second bowl, mix the flour, cornstarch, salt and pepper. In a third, whisk the eggs and milk.
Coat each nugget in flour, shake off the excess, dip in the eggs, then roll in the crumbs, pressing well. Return to the baking sheet and refrigerate for 10 minutes so the coating sticks.
Pour the oil into a heavy-bottomed pot to a depth of 2 inches (5 cm). Heat to 350°F, checking with a thermometer.
Fry the nuggets about 6 at a time for 3 to 4 minutes total, turning halfway, until golden brown and the internal temperature reaches 165°F.
Drain on a rack set over paper towels and sprinkle lightly with salt. Let the oil come back up to 350°F between batches.
In the blender’s single-serve cup, blend the maple syrup, mustard, mayonnaise and lemon juice for a few seconds.
Serve the nuggets hot with the maple mustard sauce.