Homemade Chicken Nuggets

Ingredients

• 1 lb./10 oz/750g chicken breast
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sweet paprika
• 1/4 teaspoon celery powder
• 20 oz parmesan breadcrumbs
• 2-3 tablespoons of water
• 3 large eggs
• 1 cup corn starch or all-purpose flour
• 1 1/2-2 cups panko breadcrumbs
• Oil for frying

Directions

1. Cut off all the fat of the chicken breast. I used one large chicken breast.
2. Slice chicken in cubes and place in the Hamilton Beach 8-Cup Stack & Snap Food Processor.
3. Add olive oil, salt, black pepper, garlic, onion powder, sweet paprika, celery powder, water, and parmesan breadcrumbs.
4. A process on low, pulsing for a couple of minutes, then use the scraping tool to scrape sides, then process for a few more minutes until the meat is thoroughly minced.
5. Add one egg and process for 30-40 seconds until well combined.
6. Open the Hamilton Beach 8-Cup Stack & Snap Food Processor, then take about a tablespoon or so of the chicken mixture and make chicken nuggets. You can make as little or as large as you wish. We like ours at 1 1/2-2 oz.
7. After making all the nuggets, on the side, crack 2 eggs in the separate two other bowls or plates, add corn starch or flour, and panko breadcrumbs.
8. Dip each chicken nugget into corn starch, then drench in mixed eggs, and finally coat with panko breadcrumbs.
9. After you have finished this step, refrigerate for at least 30 minutes but preferably an hour. It can also be in a well-sealed dish overnight.

Frying:

1. Heat oil temperature until it reaches 325°F.
2. Turn heat to medium and fry 4-5 chicken nuggets at the same time. Do not overcrowd the pan—Cook for about 2 minutes on each side. Chicken is safe to eat when the internal temperature reaches 165°F. I like turning mine a few more times until it gets a beautiful golden color.
3. Take it out on the kitchen paper towels so the access oil can be absorbed.

Serves: 4

Notes: Never use oils with a low smoke point when you are frying, meaning EVOO smoke point of 325°F, coconut oil 350º, and unrefined oils are not fitting for frying whatsoever. Yes, this could be baked or air-fried.