Chicken Nuggets

I think everyone loves hot, fresh chicken nuggets!  Why not make them at home and save the trip to the fast food restaurant.  Using the Meatball Master to shape the nuggets will ensure that they are all the same size which is key in making sure they cook through.  This recipe will make 32 nuggets.



Chicken Mixture

  • 2 pounds ground chicken breast
  • ¾ teaspoon, salt
  • 2 teaspoon garlic and herb seasoning
  • ½ teaspoon black or white pepper

Flour Coating

  • 1 cup, all-purpose flour
  • ½ cup, corn starch
  • 1 teaspoon, salt
  • 1 teaspoon, sugar
  • ½ teaspoon black or white pepper
  • ¼ teaspoon, onion powder


  • 1/2 cup, sparkling water
  • 1 egg
  • 2 tablespoon, cornstarch
  • 2 tablespoon, all-purpose flour
  • ¼ teaspoon, onion powder
  • ¼ teaspoon, black or white pepper
  • ½ teaspoon, salt
  • ½ teaspoon, sugar
  • Oil to deep fry


  1. In a bowl, combine all ingredients for chicken and mix well.
  2. Spread chicken mixture into the bottom of a Meatball Master container.  The container will only be filled 1/4 of the way up because we want to keep the nuggets flat, not rounded.  Freeze until solid.
  3. In a re-sealable plastic bag, add all ingredients for flour coating. Shake to mix.
  4. For the batter, whisk together listed ingredients until combined. Set aside.
  5. Add frozen nuggets to bag with flour coating and shake to coat. Then dip each nugget in the batter, followed by another shake in the flour coating.
  6. Heat oil to 350 degrees and fry for 5-6 minutes until golden brown and crispy. Serve with bbq or sweet and sour sauce.