When my youngest son sent me a recipe request via TIK TOK, I knew I had to accept the challenge.  The video showed a quick demonstration of making homemade chicken nuggets and it was pretty simple to follow and the results were not bad at all!  I made a little dipping sauce to go along with the chicken and served with some potatoes and peas.  Hope you enjoy!

Yield about 20 tenders


for chicken nuggets:

  • 1 1/2 lbs boneless skinless chicken breast
  • 1 1/2 cups all purpose flour
  • 1/2 cup cornstarch, divided
  • kosher salt and pepper (about a teaspoon or so)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons favorite chicken seasoning
  • 2 eggs, lightly beaten
  • canola oil for cooking

dipping sauce:

  • 1/2 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon dijon mustard
  • 2  tablespoons honey
  • 2 tablespoons BBQ sauce
  • 1 teaspoon Sriracha (or more for extra heat
  • kosher salt and pepper to taste
  • sliced scallion for garnish


Place your chicken breasts in the food processor and pulse 10 -12 times until chicken is in  small pieces (it doesn’t have to be entirely equal). Season the chicken with the seasonings and blend into the chicken with your hands to distribute.  Shape the chicken portions in small nuggets (the shape of a small disk about 1/2 inch thick, you should have about 20). Line a baking sheet with wax paper or parchment.  Place the shaped nuggets on the baking sheet and transfer to the freezer and freeze for 1-2 hours.

Preheat oven to 300.  Use two large shallow bowls and mix flour, 1/4 cup cornstarch and salt and pepper in one dish tossing to combine.  In the second dish, whisk together eggs, remaining 1/4 cup of cornstarch and 1/2 cup of water.  Toss each nugget in flour mixture, then egg mixture and finally flour mixture again (dry -wet-dry).  In a large heavy bottom skillet (cast iron works great), heat canola oil (about 1/2 inch deep) on medium high heat. Once oil is about 365 degrees, place nuggets in oil leaving ample space in between nuggets and fry for about 4-5 minutes a side, turning once when nuggets develop golden crust.  Transfer to a baking sheet (I love to line with parchment) and place in preheated oven for an additional 5-10 minutes (this step is not essential, but does insure the nuggets are cooked through).  Alternatively, use a meat thermometer and verify that internal temperature is 165.

Whisk together all ingredients for dipping sauce until smooth.  Serve nuggets with potatoes and favorite vegetables and lots of dipping sauce and garnish with scallion.  Enjoy!