It’s not that I was searching for a recipe for copycat Burger King chicken nuggets. I was looking for any great recipe for chicken nuggets. It didn’t have to be a BK knock-off (though that it is a plus). The nuggets just needed to be tender, juicy and flavorful. And not soggy. Oh, please, no soggy nuggets! Well, I got everything I wanted in these nuggets. I loved them. They’re my go-to nuggets from now on, that’s for sure!
I made these copycat Burger King chicken nuggets as part of a test. I wanted to see if it was possible to make great, tender chicken nuggets at home, freeze them and then reheat them later. They had to still be tasty and moist when I re-heated them. They had to be better than the frozen nuggets I can buy at the store. And they were. These nuggets passed every test I had. I can now keep a big bag of pre-cooked (in my Fry Daddy fryer) homemade nuggets in my freezer, ready for lunch in just minutes. I just pop them into a preheated air fryer or oven for 10 minutes and boom! It’s time to eat!
Substitute Italian bread crumbs for a little different flavor.
I admit, I’ve never had the chicken nuggets from Kentucky Fried Chicken. I’ve always been more of a give-me-a-bucket-of-crispy-fried-chicken kind of guy. I have been missing out all of these years if this copycat KFC chicken nuggets is even remotely the same as the original. I mean seriously, they’re great. Which begs the question: how many nuggets could you order in the drive-thru before they started to look at you in a strange way?
I guess if you were making copycat KFC chicken nuggets for kids you might leave out the cayenne. I could barely detect it. It was there, enough to add flavor and maybe a hint of spiciness, but certainly not enough to burn or make my eyes water. Heck, for my tastes I’ll probably add more next time!
In a small bowl or pie plate, whisk together the flours, salt, pepper, garlic powder, paprika, cayenne and baking powder.
In another small bowl or pie plate, whisk together the egg, milk and hot sauce.
Working in batches, dip the chicken into the egg mixture, then into the flour mixture, and back into the egg mixture and again the flour mixture. Double dipping will get you that fantastic crunchy coating.
Fry for 4-5 minutes or until golden brown and cooked through. Transfer to a wire rack-lined baking sheet to drain and cool slightly before serving.