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. And usually the hot-and-spicy chicken at that. Well, I have been missing out all of these years if this copycat recipe of the KFC chicken nuggets are 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? With these little yummies over-indulging is expected. I’m sure they’ve had people order a huge number without even blinking an eye.
If you’re afraid of how they might look at you when you order 100 nuggets next time you’re in the drive-thru, fear not. You can make 100 (or more at home) in no time, actually.
Great Flavor In The Perfect Size
I guess if you were making this copycat recipe of 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! Like I said, I like to get the hot chicken at the restaurant. So it’s not unusual for me to like to make my nuggets hot too!
See You Tomorrow
These nuggets reheat really well, keeping their flavor and texture. That’s another great reason to make extra. Personally, I think they reheat best in an air fryer. It heats them up quickly and keeps that crunch.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
- FAST-HEATING & FAMILY-SIZE: This powerful…
- ADJUSTABLE TEMPERATURE & VERSATILE COOKING: With…
Also try my KFC bean salad.
KFC Chicken Nuggets (Copycat Recipe)
Equipment
Ingredients
- 8 ounces chicken breast boneless, skinless (one large breast, cut into bite size pieces)
- ½ 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
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1 large egg
- ¼ cup whole milk
- 2 tablespoons hot sauce
- vegetable oil for frying
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
