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!
Also try my KFC bean salad.
Copycat KFC Chicken Nuggets
- 8 ounces chicken breast boneless, skinless (one large breast, cut into bite size pieces)
- 1/2 cup self-rising flour make your own by mixing 1/2 cup all-purpose flour with 3/4 teaspoon baking powder and 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1 large egg
- 1/4 cup whole milk
- 2 tablespoons hot sauce
- vegetable oil for frying
- Preheat oil to 350 F.
- 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.
Nutritional values are approximate.