These are delicious and really simple to make. Children adore them!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 skinless, boneless chicken breasts
- 2 cups corn oil
- 1 egg, beaten
- ⅓ cup water
- ⅓ cup all-purpose flour
- 1 ½ tablespoons sesame seeds, toasted
- 1 ½ teaspoons salt
Instructions
- Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
- Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
- Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
- Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 3 g |
| Sodium | 953 mg |
| Sugars | 0 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Simple, Quick and Delicious. I made these chicken nuggets with a gluten-free 1:1 flour replacement (can’t eat wheat anything), added white pepper, garlic powder, onion powder and a curious bottle labelled “Poultry seasoning”, whatever’s in that. I used pre-cooked popcorn chicken sized chunks. They only needed about a minute or so to fry to a light golden brown and they were ready. They’re great for dipping. Try them with Sweet and Sour, Ranch and Honey mustard sauces. You will not be disappointed!
This was perfect! I wanted to have a nice coating for orange chicken over rice. I made it exactly as prescribed and it was great. I will forever remember this recipe. I only used one breast, pounded flat, and this recipe was just the right amount. I cant imagine it would work for 4 as stated. Sorry there’s no picture. There was no time to waste.
Delicious ! So pleased with how they turned out. Light coating little sesame flavor and crunch.
No changes, perfect as always.
Wow, they were amazing. I had none left after my nephew got home and smelled them, lol.
The batter is great, season it however you want. And milk in place of water works great.
I have a fry machine with a temperature gauge on it and they did not brown up at all like the pictures show. They were basically flavorless even after I added pepper and cajun seasoning.
I love these chicken nuggets! When I’m feeling lazy and don’t want to cook something complex, I always cook these! My brothers love them as well!
I usually make panko style chicken tenders for my family. Tried this & the breading did not get crispy. I couldn’t taste the sesame seeds.
My son always asks for nuggets and anything crispy. This is my first attempt at making homemade nuggets and they were delicious! My only complaint is that it was soggy! Upping the temp would risk the chicken being undercooked, my husband suggested to add a lil bit of cornstarch- I will try next time. I had to add a pinch of seasoned salt (lawry’s) plus generous dashes of onion powder and garlic powder. Over all I definitely would make this again.
I used an electric fry pan, because I have retired the deep fat fryer, worked great. My husband said these were some of the best chicken nuggets he has ever had. My picky eater child said they were not a 5 star, but were good and ate them. This is an even BETTER compliment believe me. Reminded us of deep fried cheese curds except with chicken. Fun for using dipping sauces.
Really Yummy & Easy to make!
Left out the sesame seeds. My family loved it. This will be on the menu quite often
All the recipes I have ever tried on this website have been excellent. Unfortunately, this is the very first one I didn’t like. I would try it again perhaps with no egg. My Husband and his Father needed dinner so I tried this recipe hoping it would be masculinly satisfying. The addition of the egg simply overpowered any spice I had attempted to add the the recipe.
Needs a little bit more spice, but very good! 2 year old ate them 🙂
This was a good starter recipe, I changed it up a little I had 3 chicken breasts that must have been much bigger than the ones they used in this recipe. I had to double the recipe twice to do the three breasts that I had, I used 2 tsp of season salt per 2/3 cup of flour, 2/3 cup of water, and 2 eggs. I also put cut chicken in a zip lock bag of plain flour before dipping it in the batter. I used a large frying pan with about 1/4″ of olive oil it worked great and the nuggets turned out great.
These are so good. And to all those people skipping the sesame seeds?? That’s what makes these different and better than your average chicken nugget. And to this person who said They took a lot longer than 4 minutes, more like 30 minutes per batch and they came out way too dry….Cooking them for 30 minutes is the reason they were so dry. ????:
My 11-year-old step-daughter said these were delicious. She ate them with ketchup of course. They were very easy, quick and good. I made them without the seeds and added garlic powder to the chicken before dipping. They were really good! Will make them again! Thanks!
Very Delicious and easy! I am gluten free so I substituted brown rice flour for all purpose flour and added about 1/8 C arrowroot powder to thicken. I also added garlic powder and pepper! This was my first time making chicken fingers and the batter worked great!
The nuggets were easy to make and delicious. I used them to supplement a frozen oriental meal, that never seems to have enough meat. I used chicken tenders and skipped the sesame seeds, because that’s what I had on hand. I will make this recipe again and again-thanks!
These were the best !!!! I doubled the recipe and it made just enough batter for my family of five. The only change I made was to cut the salt in half.