Homemade (Freezable!) Nuggets and Tots

Homemade (Freezable!) Chicken Nuggets and Tater Tots Dish Guide

Serves 4-6

For the Life Changing Honey Mustard

¼ cup mayonnaise

1 T yellow mustard

1 T Dijon mustard

1 T whole-grain mustard

1 t apple cider vinegar

2 T honey

Salt and Pepper to taste

Combine all ingredients in a bowl and stir to combine. Store in the refrigerator.

For the Tots

2 medium to large russet potatoes

3 T all-purpose flour

1 T corn starch

Pinch of red pepper flakes (optional)

½ t garlic powder

½ t onion powder

2 green onions sliced thinly

1 t paprika (smoked or regular)

Canola or vegetable oil for frying

Salt and Pepper to taste

Peel the potatoes and cut them in half. Add to a large pot of cold water seasoned with salt. Bring to a boil and cook for 5-6 minutes. Drain the potatoes and let cool to room temperature. Once totally cooled, grate the potatoes on the large holes of a box grater. Add the remaining ingredients and thoroughly combine them with your hands until the seasonings are evenly distributed and the flour is thoroughly hydrated and distributed through the potatoes.

Form the potatoes into tots by rolling a ball of potatoes between your palm and middle two fingers, using the other hand to square off the ends. This will yield anywhere from 30-50 tots depending on how large you make them.

Fill a large, heavy bottomed skillet halfway with a neutral oil (we use canola) and bring to 350 degrees F. Add a batch of your tots to the oil and stir gentle to prevent sticking. Cook for 3-4 minutes until deeply golden brown.

Drain on a wire rack and enjoy warm or cool to room temperature, place in a freezer safe bag and freeze for up to 6 months. To reheat, heat an oven to 400 and bake the tots for 10-12 minutes or until warmed through.

For the Nuggets

2 lbs ground chicken (can use all white meat or a combination of both light and dark as we did)

3 eggs

1 cup flour

¼ cup hot sauce (optional)

1 T onion powder

1 T garlic powder

1 T paprika (smoked or regular)

Salt and pepper to taste

Small cup of water

Canola or vegetable oil for frying

In a large bowl add the chicken, 1 egg, hot sauce, garlic powder, onion powder, paprika, and salt and pepper. Mix thoroughly until homogenous.

Line a large baking sheet with parchment paper. Wet your fingertips with cold water and scoop a heap tablespoon worth of chicken out of the bowl. Form it into a loose ball and then place it on the parchment paper. Gently form the chicken into your desired nugget shape. Rinse and repeat with remaining chicken. You may need to add a couple layers of parchment to your pan as you make your nuggets. 2 lbs. of chicken should yield anywhere from 25-40 nuggets depending on the size you make them.

Place the nuggets into the freezer for at least 1 hour or until they hold their shape when handled.

Meanwhile, grab two deep plates or baking dishes and set up a breading station. Place 1 cup of all purpose flour in one container and the two eggs along with a splash of water in the other. Beat the eggs and water together.

To bread, gently toss the nugget first in the flour, then in the egg, then back in the flour ensuring all nooks and crannies are coated. Let the nuggets rest for 0 minutes before frying to allow the breading to adhere.

Once your nuggets are breaded, fill a large, heavy bottomed skillet halfway with a neutral oil (we use canola) and bring to 350 degrees F. Fry the nuggets in batches for 4-5 minutes, stirring gently to prevent sticking. Once they are golden brown, remove and serve immediately. Alternatively, they can cool to room temperature and be placed in a freezer safe container for up to 6 months. To reheat, bring an oven to 400 degrees F and cook for 10-12 minutes or until heated through.

Dish Notes

While it may seem like (and be) a lot more work than buying frozen nuggets and tots, the results have so much more flavor and texture than the freezer fare. As always, flavor the potatoes and nuggets with any herbs and spices you like – don’t be chicken! This is a great dish to cook with family or kids as it’s very hands on and has little knife-work. It’s also a great dish to prepare for dinner for 1 or 2 because you’ll be guaranteed leftovers! We really (really!) tried to find a way to make these baked instead of fried but just couldn’t make it work. Back to the drawing board!