These Crispy Chicken Nuggets with Mentaiko Mayo are the ultimate girls’ night in snack! Made with juicy chicken thighs blended in a food processor, coated in a light and crispy soda water batter, and served with a creamy spicy mentaiko mayo topped with ikura and fresh chives, these homemade chicken nuggets are anything but ordinary. They’re crunchy on the outside, juicy and tender on the inside, and perfect for sharing with your favorite people while catching up on all the latest gossip.

This recipe uses a food processor to blend chicken thighs into a smooth, seasoned mixture. This creates that classic, uniform chicken nugget texture we all know and love while keeping the inside incredibly juicy. The blended chicken is seasoned with garlic powder, onion powder, white pepper, and salt, then combined with egg and cornstarch to help everything bind together. After shaping the mixture into nuggets, each piece gets coated in flour and cornstarch before being dipped into an ice-cold soda water batter for an irresistibly light, crispy exterior.

Of course, we have to make these chicken nuggets a little extra with a spicy mentaiko mayo dipping sauce! Mentaiko is Japanese seasoned pollock roe that adds a deliciously savory, slightly spicy, and umami-rich flavor to creamy mayonnaise. I love using spicy mentaiko paste from H Mart because it makes the sauce incredibly easy to whip together. A little sugar balances the saltiness, while a generous topping of ikura and freshly chopped chives adds beautiful color and little bursts of savory flavor. The combination of crispy chicken and creamy, briny mentaiko mayo is seriously addicting!

And what’s a girls’ night without something refreshing to sip on? I love pairing these homemade chicken nuggets with freshly made sodas from my SodaStream Fountain. Whether you’re craving Pepsi, Starry, or another classic favorite, the Fountain lets everyone customize their drinks to their preferred sweetness and fizziness. It’s such a fun way to set up a little DIY soda station for the girls while enjoying these crispy nuggets. Between the juicy chicken, crunchy coating, creamy dipping sauce, and ice-cold bubbly drinks, this is everything you need for the perfect girls’ night in!

Ingredients You’ll Need

For the Chicken Nuggets

• Boneless, skinless chicken thighs: The base of our homemade chicken nuggets! Chicken thighs have a higher fat content than chicken breast, which keeps the nuggets juicy and flavorful. Blending them in a food processor creates a smooth, uniform texture similar to classic fast-food chicken nuggets.
• Cornstarch: Helps bind the blended chicken mixture together and gives the nuggets a tender, cohesive texture.
• Garlic powder: Adds savory, garlicky flavor throughout the chicken mixture.
• Onion powder: Enhances the chicken’s flavor with a subtle sweetness and savory depth.
• White pepper: Adds a mild peppery kick without overpowering the other seasonings.
• Salt: Brings out the natural flavor of the chicken and balances the seasonings.
• Egg: Helps bind the blended chicken mixture so the nuggets hold their shape during coating and frying.
• Neutral oil: Used for deep frying the chicken nuggets until golden brown and crispy. Vegetable, canola, or peanut oil work well.

For the Dry Coating

• All-purpose flour: Creates a light coating around the shaped nuggets that helps the wet batter adhere.
• Cornstarch: Makes the coating lighter and crispier while preventing the batter from becoming too dense.

For the Wet Batter

• All-purpose flour: Provides structure and helps create a crunchy exterior.
• Cornstarch: Keeps the batter light and crispy.
• Baking powder: Creates tiny air pockets in the batter, resulting in a delicate, airy crunch.
• Salt: Seasons the batter so every bite is flavorful.
• Paprika: Adds subtle warmth and a beautiful golden color.
• Garlic powder: Adds savory flavor to the crispy coating.
• Onion powder: Complements the garlic powder and enhances the overall seasoning.
• Ice-cold soda water: The secret to an extra light and crispy batter! The carbonation helps create an airy texture, while the cold temperature helps prevent the batter from becoming too heavy.

For the Mentaiko Mayo

• Mayonnaise: Creates the rich, creamy base for the dipping sauce. Japanese mayonnaise, such as Kewpie, is especially delicious for its rich and slightly tangy flavor.
• Spicy mentaiko paste: Japanese seasoned pollock roe that adds a savory, slightly spicy, umami-rich flavor. I like buying mine from H Mart.
• Sugar: Balances the saltiness and spice of the mentaiko.
• Ikura: Japanese salmon roe that adds beautiful color and little bursts of briny flavor to the dipping sauce.
• Chives: Add freshness, a subtle onion flavor, and a pop of green.

Ingredient Substitutions and Variations

• Chicken thighs: Substitute with boneless, skinless chicken breast for a leaner version. Since chicken breast contains less fat, the nuggets may be slightly less juicy.
• Chicken mixture: If you prefer a coarser texture, pulse the chicken fewer times in the food processor. For classic fast-food-style nuggets, blend until the mixture is smooth and sticky.
• Cornstarch: Potato starch can be used as a substitute in the chicken mixture, dry coating, and wet batter.
• All-purpose flour: Use a gluten-free all-purpose flour blend for a gluten-free alternative. Check that your other ingredients are also gluten-free.
• White pepper: Substitute with black pepper if you don’t have white pepper on hand.
• Soda water: Plain sparkling water, club soda, or unflavored seltzer can all be used. Avoid sweetened or flavored sparkling water.
• Spicy mentaiko paste: Use regular mentaiko for a milder dipping sauce. You can add a little chili oil or sriracha for extra heat.
• Ikura: Substitute with tobiko for a smaller, slightly crunchier roe topping, or omit it for a more budget-friendly version.
• Chives: Finely chopped green onions make a great alternative.
• Cooking method: Deep frying works best for this soda water batter. If you prefer air frying, use a dry breading such as panko instead.

Frequently Asked Questions

Why blend chicken thighs in a food processor?

Blending chicken thighs creates a smooth, uniform chicken mixture that gives homemade nuggets a texture similar to fast-food chicken nuggets. It also allows the seasonings to be evenly distributed throughout the chicken, making every bite flavorful and juicy.

How long should I blend the chicken thighs?

Pulse the chicken thighs in a food processor until they become finely ground, then continue processing until the mixture forms a smooth, sticky paste. The exact time depends on your food processor and the amount of chicken you’re using. Avoid adding extra liquid.

Can I use ground chicken instead of blending chicken thighs?

Yes! Ground chicken is a convenient substitute, although the texture may be slightly different. For a smoother nugget texture, you can still process the ground chicken briefly with the seasonings.

Why is my chicken nugget mixture so sticky?

Blended chicken naturally becomes sticky as its proteins are broken down during processing. This is actually helpful because it allows the nuggets to hold their shape. If the mixture is difficult to handle, refrigerate it for 20–30 minutes and lightly oil your hands before shaping.

Can I make the chicken nuggets ahead of time?

Absolutely! You can blend and season the chicken mixture, shape it into nuggets, and refrigerate it in an airtight container for up to 24 hours before frying. Keep the chicken refrigerated at 40°F or below. Prepare the wet batter right before cooking for the crispiest results.

Can I freeze homemade chicken nuggets?

Yes! After shaping the raw chicken nuggets, arrange them in a single layer on a parchment-lined baking sheet and freeze until firm. Transfer them to a freezer-safe container or bag for up to 2–3 months for best quality. Thaw safely in the refrigerator before coating and frying, and cook to an internal temperature of 165°F.

Why use soda water in the batter?

Soda water adds carbonation to the batter, helping create a lighter, airier coating when fried. Using ice-cold soda water also helps keep the batter from becoming too heavy.

What is mentaiko mayo?

Mentaiko mayo is a creamy Japanese-inspired sauce made by combining mayonnaise with seasoned pollock roe. It has a savory, slightly spicy, briny flavor that pairs especially well with fried foods.

Where can I buy spicy mentaiko paste?

You can find spicy mentaiko paste at Japanese and Korean grocery stores, including H Mart. Check the refrigerated or frozen seafood section. Availability varies by location.

Can I make the mentaiko mayo ahead of time?

Yes! You can prepare the mentaiko mayo several hours in advance and store it covered in the refrigerator. Add the ikura and chives just before serving. Follow the storage instructions on your mentaiko and ikura packaging.

How do I know when my chicken nuggets are cooked?

The chicken nuggets should be golden brown and crispy on the outside, with an internal temperature of 165°F (74°C). Because these nuggets are made from blended chicken, using a meat thermometer is especially important.

Can I air fry these chicken nuggets?

This particular recipe is designed for deep frying because of its wet soda water batter. Wet batter can drip through an air fryer basket and may not crisp properly. For an air fryer version, I recommend coating the shaped nuggets in flour, egg, and panko breadcrumbs instead.

How do I store and reheat leftover chicken nuggets?

Store cooked chicken nuggets in an airtight container in the refrigerator for 3–4 days. Reheat in an oven or air fryer at 375°F until heated through and crispy. Keep the mentaiko mayo refrigerated separately.

What drinks pair well with crispy chicken nuggets?

Cold, fizzy sodas pair perfectly with crispy chicken nuggets because their refreshing carbonation balances the richness of the fried chicken and creamy dipping sauce. For girls’ night, I love using my SodaStream FOUNTAIN to make Pepsi, Starry, and other classic sodas, allowing everyone to customize their drinks to their preferred sweetness and fizziness.