Battered Chicken Nuggets

Instructions

1. 1

   Preheat the oven to 100°C/212°F while preparing the nuggets. Set a wire rack over a rimmed baking tray for the cooked nuggets.

2. 2

   Combine 60 g of the flour with the cornstarch in a shallow bowl. In another bowl, combine the remaining 120 g flour with the garlic powder, onion powder, paprika and celery salt; leave the club soda out for now.

3. 3

   Mix the ground chicken, egg and adobo seasoning just until evenly combined. Using two spoons, divide into 32 roughly equal portions on the parchment-lined tray and flatten into nuggets about 1 cm thick.

4. 4

   Pour the oil into a heavy pot approximately 24 cm wide with a capacity of at least 4 litres; it should be about 2 cm deep and fill no more than one-third of the pot. Heat over medium heat to 175°C/347°F. While it heats, whisk the cold club soda into the seasoned flour mixture until nearly smooth.

5. 5

   Coat 8 nuggets lightly in the flour-cornstarch mixture, then dip them in the wet batter, allowing excess batter to drip back into the bowl.

6. 6

   Carefully lower the coated nuggets into the hot oil without overlapping. Fry for 5–6 minutes, turning halfway through, until golden and the center of the thickest nugget reaches 74°C/165°F on an instant-read thermometer. Adjust the hob heat to keep the oil close to 175°C/347°F.

7. 7

   Transfer the cooked nuggets to the wire rack and place the tray in the oven to stay warm. Let the oil return to 175°C/347°F while coating the next batch. Repeat until all 4 batches are cooked, allowing approximately 1–2 minutes of oil-temperature recovery between batches.

8. 8

   Let the final batch drain on the rack for 2 minutes, then divide the nuggets among four plates and serve. Turn off the hob and let the frying oil cool completely before straining or disposing of it; never pour it down the drain.