Chicken Nuggs

Golden, crispy, and instantly recognizable — these nuggets shaped an entire generation of childhood cravings.

Ingredients:

  • Chicken Mixture:

    • 1.5 lb chicken

    • 2 Tsp salt

    • 1 Tsp sugar

    • 1.5 Tsp onion powder

    • 1.5 Tsp garlic powder

    • 1/2 Tsp MSG (I know you drank Fireball in college- MSG won’t hurt you)

  • Bowl #1 (Flour Mixture)

    • 1 C flour

    • 1 Tsp salt

    • 1/4 Tsp MSG

    • 1 Tsp celery powder

    • 1 Tsp pepper

  • Bowl #2 (Batter)

    • 1/2 C corn starch

    • 3/4 C flour

    • 1.25 Tsp baking powder

    • 2 eggs

    • 1 C cold water

Directions:

  1. Form chicken mixture into nugget shapes, about 1/3 inch thick (they expand).

  2. Dip in flour mixture, then into batter, then drop in 350° oil (you may want to get the oil to 365-370°ish before adding since temp will drop when you add the nuggets. Then try to maintain 350-355° while they’re in.

  3. Let cook for about 5 minutes until they’re light tan (flip the nuggets half way through).

  4. Take them out and let cool on rack for a few minutes .

  5. Put back into oil, this time at 375° and try to keep the oil that temp while they cook for 5 more minutes or until they’re golden brown. Remove and place on rack to drain off oil. If oil falls to 360ish that’s fine, but if it reaches close to 400° turn the heat off or you will be attacked by popping oil.

Klemchuk PLLC is a leading IP law firm based in Dallas, Texas, focusing on litigation, anti-counterfeiting, trademarks, patents, and business law. Our experienced attorneys assist clients in safeguarding innovation and expanding market share through strategic investments in intellectual property.

This article is provided for informational purposes only and does not constitute legal advice. For guidance on specific legal matters under federal, state, or local laws, please consult with our IP Lawyers.

© 2025 Klemchuk PLLC | Explore our services

Entrees, Chicken, Side DishesLindsey LeistKlemchuk PLLC