📝 About This Recipe
Forget the drive-thru; these homemade nuggets elevate a fast-food classic into a gourmet experience using tender chicken breast and a double-dredge technique. Marinated in seasoned buttermilk to ensure a succulent interior, each bite is encased in a shatteringly crisp, seasoned crust that balances savory garlic and onion notes with a hint of smoky paprika. These are the perfect blend of nostalgic comfort and high-quality culinary execution, designed to satisfy both kids and discerning adults alike.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Breast (cut into 1.5-inch bite-sized pieces)
- 1 cup Buttermilk (full fat preferred)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 tablespoon Hot Sauce (optional, for subtle depth)
The Crispy Coating
- 1.5 cups All-Purpose Flour
- 1/2 cup Cornstarch (the secret to extra crunch)
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Dried Oregano (finely crushed)
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for lightness)
Frying & Finishing
- 3-4 cups Vegetable Oil (for deep frying)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the buttermilk, salt, pepper, and hot sauce until well combined.
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2
Add the chicken pieces to the buttermilk mixture, ensuring every piece is fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize the meat.
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3
In a separate shallow dish or large heavy-duty freezer bag, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, dried oregano, and baking powder.
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4
Drizzle 2 tablespoons of the buttermilk marinade into the flour mixture and toss with a fork to create small crumbles; these will stick to the chicken and create extra-crunchy 'nooks and crannies'.
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5
Working in small batches, remove chicken from the marinade, allowing excess to drip off, and dredge thoroughly in the flour mixture. Press the flour firmly onto the chicken to ensure a thick coating.
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6
Place the coated nuggets on a wire rack set over a baking sheet and let them rest for 10-15 minutes. This helps the coating adhere and prevents it from falling off during frying.
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7
Fill a large Dutch oven or deep skillet with about 2 inches of vegetable oil. Heat over medium-high heat until it reaches 350°F (175°C) on a clip-on thermometer.
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8
Carefully lower 6-8 nuggets into the hot oil, being careful not to overcrowd the pan, which would drop the oil temperature and lead to greasy nuggets.
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9
Fry for 3-5 minutes, turning halfway through, until the nuggets are a deep golden brown and the internal temperature reaches 165°F (74°C).
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10
Use a slotted spoon or spider strainer to remove the nuggets and place them on a clean wire rack or paper towel-lined plate.
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11
Immediately sprinkle with a pinch of flaky sea salt while the oil is still wet on the surface.
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12
Allow the oil to return to 350°F before starting the next batch, and repeat until all chicken is cooked.
💡 Chef's Tips
For the crispiest results, never skip the cornstarch; it inhibits gluten development and creates a glass-like crunch. If you don't have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk and letting it sit for 5 minutes. Avoid moving the nuggets for the first 60 seconds of frying to allow the crust to set properly. Keep finished nuggets warm in a 200°F oven on a wire rack while you finish frying the remaining batches. For a spicy kick, add 1/2 teaspoon of cayenne pepper to the flour dredge.
🍽️ Serving Suggestions
Serve with a homemade honey mustard dip (equal parts honey, Dijon mustard, and mayo). Pair with crispy waffle fries and a side of creamy coleslaw for a classic platter. A cold, sparkling lemonade or a crisp craft lager balances the richness of the fried coating beautifully. Arrange on a platter with celery sticks and a side of buffalo sauce for a 'boneless wing' style appetizer.