Gordon Ramsay’s Chicken Nuggets Reminded Me I’m Allowed to Rest

it had been a long day.
not tragic. just… long. inbox overflowing, brain buzzing, heart doing that thing where it feels too full and too empty at the same time.

so i turned off the noise, opened the fridge, and said, “screw it. i’m making chicken nuggets.”

and let me tell you something: those golden, crispy little bites? they reminded me that sometimes joy lives in the simplest food.

What Gordon Ramsay Would Do

gordon doesn’t mess with this too much.
his version is classic—but clean. just seasoned flour, eggs, chicken breast. fry ‘til golden. done.

he’s not adding cheese to the mix or dipping it in buttermilk or doing a 17-spice blend. he respects the nugget. and so do i.

they come out crunchy on the outside, juicy in the middle, and wildly snackable.
he’d probably serve them with homemade aioli and call it “elevated.” i served mine with store-bought ketchup and childhood memories.

What I Changed (And Why)

here’s how i made them mine:

• added a tiny pinch of cayenne to the flour. not enough to burn, just enough to remind you you’re alive.
• double-dipped them for that extra thick, “you’re gonna hear this crunch from across the room” coating.
• cut the chicken into slightly irregular chunks—because perfection isn’t the goal. soul is.
• also? i used a soup pot to fry because i don’t have a deep fryer and i’m not ashamed.

and yes—i ate them standing up at the stove, dipped in honey mustard, barefoot.
it was therapy.

How It Turned Out

hot. crispy. comforting.
they came out perfectly golden with those crackly little edges that soak up sauce like a dream.

the inside stayed juicy—not dry or stringy like those sad drive-thru ones that haunt your past.
i didn’t even plate them. just paper towel-lined tray, dipping sauce, silence.

and one bite in? i felt better.

So, Was It Worth It?

i didn’t need a fancy dinner.
i needed something familiar. something warm and crunchy and a little greasy in the best way.

these nuggets didn’t just feed me.
they reminded me that soft food memories are real. and worth revisiting.

you’re never too grown for chicken nuggets.
especially the kind you made yourself.

How to Make Gordon Ramsay’s Chicken Nuggets (Ava’s Nostalgia Version)

they’re crispy, comforting, and taste like the part of childhood you actually liked.

Smart Tips

• Double coat = crunch magic. don’t skip it unless you hate joy.
• Cut your chicken uneven. it adds texture and character.
• Use a thermometer if you’re nervous. 175°C / 350°F oil is the sweet spot.
• Let them drain properly. paper towels are your bestie here.
• Eat them hot. preferably with something to dip and no pressure to share.

FAQs

Can I air fry them?
You can—but the soul lives in the fry oil. just saying.

Do I need a thermometer?
It helps. Aim for 175°C / 350°F. But if it sizzles right, you’re good.

Can I freeze them?
Totally. Reheat in the air fryer for full crunch revival.