Step 1

To make the tempura batter, combine the Drake's mix in a medium sized bowl with cold water and whisk it to remove any lumps.

Step 2

Cut each chicken breast into long strips and then into 1 inch pieces by using a cutting board and sharp knife. TIP: If using frozen chicken breast, cut them into long strips while they are partially frozen.

Step 3

Fill a griddle pan with frying oil (about 1 to 2-inches deep) and heat up your Blackstone Griddle on high heat. You want your frying oil temperature to be 375°F, making sure to use a digital thermometer to keep track of the temperature.

Step 4

Add the chicken nuggets in batches to the tempura mixture and stir to coat all the chicken breast pieces. Using a fork, lift a piece of battered chicken and let the excess homemade tempura batter drip back into the bowl.

Step 5

Carefully, place the Drake's coated chicken nuggets into the hot oil. Continue with more chicken, but don’t overcrowd your pan and keep the nuggets from touching. You’ll have to work in batches if needed. Cooking times will vary, but the chicken pieces will float to the top when they’re done. The chicken needs to reach an internal temperature of 165°F.

Step 6

Remove the crispy chicken nuggets from the hot oil when they have a golden-brown crust. Lay them on a paper towel lined plate. Serve immediately while the chicken nuggets are hot.