Chicken Nuggets
Buttermilk-fried chicken nuggets — extra crispy double-coated version. The crowd-pleaser. Best with multiple dipping sauces.
Prep Time
20 min
Cook Time
12 min
Servings
2
Calories
617 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Chicken250 g
- Breadcrumbs¼ cup
- Flour1 cups
- Eggs1
- Salt½ tsp
- Black Pepper¼ tsp
- Garlic Powder½
- Oil1 tbsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Chicken250 g
- Breadcrumbs0.25 cup
- Flour1 cups
- Eggs1
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Garlic Powder0.5
- Oil1 tbsp
Instructions
- 1
Cut 1.5 lb chicken breast into 1-inch chunks. Brine in 1 cup buttermilk + 1 teaspoon salt + 1 teaspoon paprika + 1 teaspoon garlic powder + ½ teaspoon black pepper for at least 4 hours.
- 2
Make seasoned flour: 2 cups flour + 2 teaspoons paprika + 2 teaspoons garlic powder + 1 teaspoon onion powder + 1 teaspoon cayenne + 1.5 teaspoons salt.
- 3
Double dredge: lift chicken from buttermilk, press into seasoned flour, dip back in buttermilk briefly, then into flour again. Chill 15 minutes.
- 4
Heat 3 inches oil to 350°F.
- 5
Fry nuggets in batches for 4-5 minutes total, turning, until deep golden and cooked through (165°F).
- 6
Drain on wire rack. Serve with honey mustard, BBQ sauce, ranch, ketchup, or sweet chili.
Watch how to make Chicken Nuggets
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💡 Expert Tips
- 1.Buttermilk brine for tenderness.
- 2.Double dredge for craggy crust.
- 3.350°F oil exactly.
- 4.Wire rack to drain.
🔬 Why It Works
Double-coated nuggets succeed because the second dredge creates the craggy crispy crust that defines great fried chicken. The buttermilk brine ensures tender juicy chicken inside.
Frequently Asked Questions
Bake or air-fry?▾
Best dipping?▾
Freezing?▾
Why double dredge?▾
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