📋 Instructions

1. 1Chill the chicken — Place the ground chicken in a metal bowl and chill it 15 minutes in the freezer. Cold meat holds its texture during mixing (warm fat emulsifies and turns the mix gluey). The surface should feel firm but not frozen.
2. 2Mix the base — Combine the chicken, egg, milk, 4 g of the salt, onion powder, garlic powder, and pepper. Stir 60 seconds with a fork until evenly blended (overmixing tightens the protein and makes the nuggets rubbery). Stop when no dry streaks remain.
3. 3Shape the nuggets — Portion 25 g scoops and press each into a 6 cm oval about 1.5 cm thick. Set them on a parchment-lined tray (uniform thickness is what prevents raw centers). The edges should look smooth with no cracks.
4. 4Build the coating — Whisk the flour, panko, and remaining 2 g salt in a shallow dish. Dredge each nugget, press firmly, flip, and press again (a double press creates the ridged shell). Coat all sides with no bare patches.
5. 5Heat the oil — Pour 1.2 kg oil into a heavy pot and heat to 350F (175C) on a thermometer. Hold that reading for 2 minutes before frying (oil below 340F makes the crust absorb fat). A crumb dropped in should sizzle immediately.
6. 6Fry the first batch — Lower 6 nuggets gently into the oil and fry 3 to 4 minutes, turning once at the halfway mark. They are done when deep golden brown, the edges bubble steadily, and the internal temperature reads 165F (74C). Drain on a wire rack.
7. 7Fry the rest — Return the oil to 350F (175C) between batches and fry the remaining nuggets the same way. Skim loose crumbs with a slotted spoon (burnt crumbs darken the oil and flavor the next batch). Keep finished nuggets in a 200F (95C) oven.
8. 8Salt and serve — Sprinkle the hot nuggets with a pinch of fine salt and serve within 10 minutes. The crust is at maximum crunch two minutes after draining (steam softens it as it cools). Pair with dipping sauce on the side.