Jake Widmann

1.) Blend your chicken in a food processor with all of the seasonings (2 eggs, 1 tbsp sea salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 2 tsp black pepper). If using ground chicken, you can just mix the seasonings together without using the food processor.
2.) When done mixing together shape into nuggets. You can use a 1/4 cup to measure them, or just eyeball them. Wet your hands to make them easier to shape.
3.) After you’ve shaped your nuggets, dip them into the dry coating mixture (1 cup cornstarch, 1/4 cup flour) and place onto a cookie sheet with parchment paper.
4.) Place into the freezer and allow to firm up for about 30 minutes.
5.) While in freezer make your wet batter (1 cup all purpose flour, 1.5 cups water, 2 eggs, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp paprika, 1 tbsp sea salt).
6.) If frying, heat your avocado oil to 350°F. You can also bake them in the oven at 400°F, but they won’t be as crispy.
7.) If frying, dip your nuggets into the batter just before frying, then place into the oil. Fry until golden brown. If baking, bake until golden brown and internal temperature reaches 165°F.
8.) Serve with your favorite sauces and enjoy!