Homemade chicken nuggets

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1MinceCut half the chicken into small dice and pulse the other half in a food processor to a coarse mince (or chop very finely). Mix both with salt, white pepper, garlic and onion powder and 2 tbsp flour. The mix of textures is what makes it feel like a nugget, not a burger.
2. 2ShapeWith wet hands, form 20–24 flat nuggets about 1.5 cm thick. Lay on a tray and freeze 20 minutes so they firm up.
3. 3BatterWhisk the coating flour, cornflour, baking powder, salt and paprika with the cold water to a thin batter.
4. 4FryHeat 4 cm oil to 175 °C / 350 °F. Dip each nugget in batter, let the excess drip, and fry 4–5 minutes until pale gold and floating. Drain on a rack.
5. 5Second fry for crunchJust before serving, fry again for 1 minute at 190 °C / 375 °F. Serve with ketchup, honey mustard or garlic mayo.
6. 6Freeze the restAfter the first fry, cool completely and freeze in a single layer, then bag. Cook from frozen in a 220 °C oven for 12 minutes or air fryer for 8.