These chicken nuggets aren’t just for kids. The batter contains vodka and beer, but don’t worry, it’s for culinary purposes. As Kenji Lopez explains, adding alcohol to batter does a few important things. The carbonation in the beer, as opposed to water, helps leaven the batter, creating a more open texture as the carbon dioxide bubbles expand during frying. Beer also contains extra flavor compounds and carbohydrates that contribute to browning. The vodka dehydrates faster than water, promoting quicker browning and crisping. More importantly, it limits gluten development. Excessive gluten development results in a hard, tough crust, not the light and crispy texture we’re aiming for.
To make these nuggets, start with the ground chicken filling. One pound of boneless, skinless chicken thighs is ideal. Instead of a meat grinder or food processor, finely chop the chicken by hand. This only takes a few minutes and is easier to clean up. Slice the chicken into thin slivers, then into smaller chunks. Repeat this process for all the thighs.
If you prefer, you can use sliced chicken chunks or even fish like cod or haddock. Learning the method is key.
Once the chicken is in small chunks, rock chop it for a couple of minutes to make it even finer. When it resembles ground beef, add seasoning: 5 grams of salt and 3 grams of MSG. MSG, or monosodium glutamate, provides umami and enhances the savory flavor. Knead and massage the seasoned chicken with your hands for about a minute. This helps the chicken bind together, similar to mixing sausage. The chicken should stick together when squeezed.
Next, place a sheet of wax paper on a baking sheet. Form the ground chicken into nugget shapes, any size you prefer. For a meatier nugget, make them larger. You can add spices to the ground chicken at this stage, but salt and MSG are sufficient for a rich chicken flavor. Place the formed nuggets in the fridge while preparing the batter and fry station.
Set a wok on the stove with peanut oil for frying. Heat over medium-low while preparing the batter. In a large bowl, combine 100 grams of flour, 25 grams of cornstarch, 5 grams of baking powder, 5 grams of salt, 1 gram of cayenne pepper, 1 gram of garlic powder, and 1 gram of smoked paprika. Mix gently. In a separate measuring cup, combine 8 ounces of beer and 1.5 ounces of vodka. Set both aside.
In another bowl, add 50 grams of flour. Take the chilled nuggets and toss them in this flour until evenly coated. Place the floured nuggets on a wire rack over a baking sheet.
Now, slowly pour the beer mixture into the spiced flour mixture, whisking gently. Avoid overmixing, as this will develop gluten. A few lumps are fine. A thinner batter is preferable, so adjust the alcohol mixture accordingly.
Before frying, ensure the oil temperature is around 350 degrees Fahrenheit. Working in small batches, dip the floured nuggets in the batter, coating both sides. Let excess batter drip off before gently lowering them into the hot oil. Fry five or six at a time until golden brown and crispy, about four to five minutes.
Golden brown chicken nuggets frying in a wok.
Transfer the fried nuggets to a paper towel-lined plate. Verify the internal temperature is at least 160 degrees Fahrenheit. Immediately season with salt and dab off excess oil. Move the nuggets to the wire rack. Repeat this process for all the nuggets. Between batches, strain the oil to remove fried batter bits, preventing burning and splattering.
While the nuggets fry, prepare a horseradish honey mustard dipping sauce. Combine two spoonfuls of mayonnaise, two spoonfuls of Dijon mustard, one spoonful of horseradish, and one spoonful of honey in a bowl. Mix well.
Crispy chicken nuggets on a wire rack.
The finished nuggets are golden brown and crispy, with a light crust. The interior has a tight bind thanks to the kneading process. Dipped in the spicy horseradish honey mustard, these adult chicken nuggets are truly delicious. They are thick, juicy, and taste like real chicken, with a satisfyingly crispy crust. These elevated nuggets are a far cry from fast-food versions.
