Flavor Packed Chicken Nuggets


3.5 lbs Minced or ground chicken (boneless thighs and breasts)

1 Tbsp Garlic powder

1 Tbsp Paprika

1.5 Tbsp Soya sauce

1 Tbsp Lemon juice

1/2 Tbsp onion powder

1/2 tsp Salt (to taste)

1/2 tsp Black pepper

1/4 tsp White pepper*

1/4 tsp mustard powder

2 Tbsp Olive Oil or Vegetable oil



*Use less if you prefer a mild flavor when it comes to spiciness.

Batter for Frying:

1 cup all-purpose flour

1 large egg

1/2 cup arrowroot starch or cornstarch

3/4 cup milk (can reduce or increase depending on how thick you want your batter)

1/2 Tbsp baking powder

2-3 Tbsp cold water

black pepper (up to 1/4 tsp or to taste)

3 cups vegetable or canola oil (for frying)

2 cups  bread crumbs


*Use less if you prefer a mild flavor when it comes to spiciness.


Add your spices to ground chicken. Mix well, then add mustard powder and oil. Mix until well combined.

Let marinate for 1 hr.


In a large bowl, mix all-purpose flour, corn starch or arrowroot, egg, milk (add enough to make a medium pancake like batter), mix well.

Add baking powder.

Batter should be a  medium thick consistency.

Add a pinch or two of black pepper to the batter.

Add in some cold water and stir well. Batter should be a thinner, pancake like or runny consistency.


In a separate bowl, POUR some bread crumbs.

Roll your ground chicken into balls and lightly pressing down on them to flatten slightly.

Dip them in batter and then roll them in bread crumbs.

Set aside until you have enough chicken nuggets prepared for frying.



Heat up some canola or vegetable oil in a wok or cast iron skillet (a wok is best so you can slide or drop nuggets down the sides but isn’t necessary if you have a decent sized frying basket or spoon) .

Fry nuggets for 10 minutes or until golden brown in heated canola or vegetable oil.

Serve while still hot.

Enjoy them with your favorite condiments or even with a side of French fries.

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