Use a food processor or high-powered blender to blend ground chicken, one egg, and salt. You can double grind the meat if you don't want to dirty a blender

Blend until the chicken becomes a smooth, consistent paste.

This step is crucial for creating a uniform texture in your nuggets.

Using a tablespoon, scoop out the chicken mixture and form into nugget shapes.

Coat each nugget completely in cornstarch.

Pro Tip: Freeze the cornstarch-coated nuggets for 30-60 minutes. This helps them maintain their shape during breading and frying.

In a mixing bowl, combine flour, all seasonings, one egg, and water.

Whisk until you have a smooth, lump-free batter.

The right consistency is key to a perfect crispy coating.

Heat vegetable oil in a deep skillet or saucepan to 350°F.

Dip each cornstarch-coated nugget into the batter using a fork.

Let excess batter drip off for a light, crispy coating.

First fry: Cook nuggets for 3 minutes at 350.

Remove and let rest on paper towels.

Second fry: Return nuggets to oil for 2 additional minutes.

This double-frying method ensures an extra crispy exterior.

Use a meat thermometer to ensure chicken reaches 165°F internally and that the oil stays at 350°F

Don't overcrowd the pan while frying

Let nuggets rest between frying sessions for best texture

Serve immediately for maximum crispiness