Naked Chicken Nuggets

Commercial chicken nuggets are usually manufactured by grinding chicken with flavorings and binders, shaping the mixture, then battering and deep-frying it. At home, that kind of factory process isn't practical, which is why most homemade versions rely on breading slices of chicken breast. The problem: those often cook up dry, bland, or rubbery.

My chicken nuggets recipe takes a different approach. Instead of grinding, I hand-chop chicken breast into a coarse mince. This breaks down the muscle fibers just enough to keep the meat tender while preserving a satisfying bite. Egg and flour hold the mixture together, while mayonnaise (yes, really) acts like a built-in basting agent. Because it's made from oil and egg yolk, it enriches the meat and locks in moisture. Onion and garlic powder add the familiar flavor and umami you expect from a nugget.

I'm calling these Naked Chicken Nuggets because there's no breading to fuss with. The coating forms naturally as the mixture hits hot oil, making the process weeknight-simple: just use two spoons to shape and slide the mixture into the pot. As much as I love my Panko Chicken Tenders, these have them beat on convenience -no dipping and breading!

As they fry, the egg and flour crisp into a delicate golden crust that gives way to juicy, savory chicken inside. Serve them with honey mustard, barbecue sauce, or my favorite: a quick mix of sweet chili sauce and ketchup. If you're feeling a bit guilty, you can top a salad with them and skip the french fries.