Burger King New Chicken Nuggets Recipe
335kcal
Ingredients
- Chicken Mixture
- 500 g boneless chicken breast ground or finely minced
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Crispy Wet Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 large egg
- 1 cup ice-cold club soda or sparkling water
- For Frying
- Neutral frying oil vegetable, canola, or sunflower oil
Equipment
- 1 Food processor
- 1 Mixing bowls & whisk
- 1 Baking sheet & parchment paper
- 1 Deep frying pot or deep fryer
- 1 Cooking thermometer
- 1 Wire cooling rack & slotted spoon/tongs
Method
- Prepare the Chicken Paste: Place the chicken breast, cornstarch, salt, black pepper, garlic powder, and onion powder into a food processor. Pulse until the mixture forms a smooth, cohesive paste.
- Shape the Nuggets: Lightly oil or wet your hands. Scoop about 1 tablespoon of the chicken mixture and shape it into the classic oval or "boot" nugget shape, keeping them about 1/2-inch thick.
- Freeze to Set: Arrange the shaped patties on a baking sheet lined with parchment paper. Place them in the freezer for 20 to 30 minutes until firm and easy to handle.
- Whisk the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, and salt. Add the egg and pour in the ice-cold club soda, whisking gently just until a smooth, thin pancake-like batter forms.
- Heat the Oil: Fill a deep pan with 2 inches of neutral oil and heat to 180°C (350°F) over medium-high heat.
- Dip and Coat: Take a few firm nuggets from the freezer and dip each piece into the wet batter, letting the excess drip off for 1–2 seconds.
- Fry in Batches: Carefully lower the coated nuggets into the hot oil. Fry for 4 to 6 minutes, turning halfway through, until the coating is puffed, golden-brown, and crispy.
- Drain and Rest: Transfer the cooked nuggets to a wire cooling rack set over a baking sheet to keep the bottom crunchy. Let them rest for 2 minutes before serving warm with your favorite dipping sauces.
Quick Pro TipsIce-Cold Soda: Cold carbonation creates the ultra-crispy, fast-food crunch.Freeze First: 20–30 minutes in the freezer keeps the patties intact when battered.Stable Oil Temp: Keep the oil at 180°C (350°F) and fry in small batches.Wire Rack Cooling: Rest nuggets on a wire rack instead of paper towels to prevent sogginess.
Nutrition
Serving6nuggets (approx. 145 g)Calories335kcalCarbohydrates28gProtein30gFat11gSaturated Fat2gPolyunsaturated Fat2.5gMonounsaturated Fat3.5gCholesterol85mgSodium620mgPotassium410mgFiber1.2gSugar0.4gVitamin A180IUVitamin C0.8mgCalcium45mgIron2.1mg
Notes
- Keep the club soda ice-cold for maximum crunch.
- Do not skip the 20-minute freezer step to prevent nuggets from losing shape in hot oil.
- Drain on a wire rack instead of paper towels to avoid trapped steam and soggy bottoms.