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- 1 lb boneless, skinless chicken breast - 1/2 cup buttermilk - 1 large egg - 1 tablespoon pickle juice - 1 cup all-purpose flour - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon paprika - 1/4 teaspoon garlic powder - 1/4 teaspoon onion powder - 1/4 teaspoon white pepper - Oil for frying (vegetable or peanut oil) The key to tasty nuggets starts with the right ingredients. I use chicken breast for its tender texture. The buttermilk makes the chicken juicy. It also adds flavor. Adding an egg helps the breading stick well. Pickle juice adds a nice tang that mimics the classic taste. For the breading, I mix flour with salt and spices. This mix gives the nuggets their crunch. Black pepper and paprika add warmth. Garlic and onion powder give it a savory kick. White pepper adds a unique flavor that rounds it all out. When it comes time to fry, I choose vegetable or peanut oil. Both work great for frying. The oil must be hot enough to cook the nuggets evenly. This is how you get that golden brown color and crispy texture. By using these ingredients, you set the stage for a delicious meal that everyone will love. {{ingredient_image_1}} First, take a mixing bowl. Combine 1/2 cup buttermilk, 1 large egg, and 1 tablespoon pickle juice. Whisk them together until smooth. This marinade makes the chicken tender and flavorful. Next, grab another bowl. In this bowl, mix 1 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Add 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, and 1/4 teaspoon white pepper. Stir well to blend all the dry ingredients. Now, take your bite-sized chicken pieces. Dip each piece into the buttermilk mixture first. Allow any extra buttermilk to drip off. Then, transfer the chicken to the flour mixture. Coat it well and press the flour onto the chicken to make sure it sticks. Heat your oil in a deep skillet or pot to 350°F (175°C). To test if the oil is ready, drop a small piece of the breading into it. If it sizzles, the oil is hot enough. Carefully add the coated chicken nuggets to the oil in batches. Do not overcrowd the pan. Fry the nuggets for about 4-5 minutes or until they turn golden brown. Once the nuggets are cooked, use a slotted spoon to remove them from the oil. Place them on a paper towel-lined plate to drain any excess oil. Repeat this process with the rest of the chicken pieces. Serve your warm nuggets with dipping sauces, like honey mustard or BBQ sauce, for a tasty treat. Pressing flour onto the chicken is key for a great crunch. When you coat the chicken pieces, make sure to press the flour mixture firmly onto each piece. This step helps the coating stick well during frying. A good coating keeps the chicken juicy inside and crispy outside. Don't rush this step; take your time to ensure every piece is well-coated. Keeping the oil at the right temperature is crucial. You want it to be around 350°F (175°C). To test if the oil is hot, drop a small piece of breading into it. If it sizzles right away, your oil is ready. If it does not, wait a little longer. If the oil is too cool, the nuggets can turn out soggy. If it's too hot, they may burn. Find that sweet spot for the best results! To make the nuggets even tastier, consider adding more seasoning. You can mix in a pinch of cayenne pepper for heat or some dried herbs like thyme or oregano. When serving, pair the nuggets with your favorite sauces. Honey mustard, BBQ, or ranch are all great choices. These simple tweaks can elevate your Chick-Fil-A nuggets to a new level of flavor! Pro Tips Marinate for Flavor: Let the chicken pieces sit in the buttermilk mixture for at least 30 minutes, or even overnight, to enhance the flavor and tenderness. Temperature Check: Ensure the oil is at the correct temperature (350°F) before frying. If it’s too hot, the outside will burn before the inside cooks; too cold, and the nuggets will be greasy. Batch Frying: Fry the chicken nuggets in small batches to maintain the oil temperature and achieve that perfect crispiness. Resting Time: After frying, let the nuggets rest on a paper towel-lined plate for a few minutes to allow excess oil to drain and keep them crispy. {{image_2}} If you like heat, add cayenne pepper or hot sauce to the marinade. Start with one teaspoon of cayenne pepper in the buttermilk mixture. For hot sauce, a tablespoon will do. This adds a nice kick without overpowering the flavor. Adjust the spice level to your taste. You can spice it up or keep it mild. To make these nuggets gluten-free, swap all-purpose flour with gluten-free flour. Look for a brand that works well for frying. This simple change keeps the crunchy texture while making it safe for those with gluten sensitivities. Ensure you check labels for any hidden gluten in other ingredients. If you prefer baking over frying, you can achieve a crispy texture too. Preheat your oven to 400°F (200°C). After coating the chicken, place the nuggets on a baking sheet lined with parchment paper. Spray the nuggets lightly with cooking spray to help them crisp. Bake for 15-20 minutes. Flip halfway through to ensure even cooking. The result is a healthier version without losing flavor. To keep your leftover nuggets fresh, place them in an airtight container. Make sure to cool them to room temperature first. If you have a lot, separate layers with paper towels. This helps absorb moisture. Store them in the fridge for up to three days. Reheating nuggets can be tricky. The best method is to use an oven. Preheat it to 375°F (190°C). Place the nuggets on a baking sheet lined with foil. Heat them for about 10 minutes. This keeps them crispy. You can also use an air fryer at the same temperature. It works well too! Freezing nuggets is easy and great for meal prep. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. This prevents them from sticking together. After that, transfer the nuggets to a freezer bag. They can last up to three months. When ready, you can bake or fry them straight from the freezer! Yes, you can make these nuggets ahead of time. To do this, cook the nuggets as directed. Once they cool, place them in an airtight container. You can store them in the fridge for up to three days. If you want to keep them longer, freeze them. Lay the nuggets in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. They will last up to three months. These nuggets taste great with many sauces. Here are some popular choices: - Honey mustard - BBQ sauce - Ranch dressing - Sweet and sour sauce - Chick-fil-A sauce Feel free to try different sauces to find your favorite! To check if your nuggets are cooked, look for a few signs. First, the nuggets should be golden brown. Next, cut one open to check the center. It should be white and not pink. You can also use a meat thermometer. The internal temperature should reach 165°F (75°C). This way, you can enjoy your delicious nuggets safely! In this blog post, we covered how to make delicious chicken nuggets from scratch. You learned about the key ingredients, including the marinade and breading. We also shared step-by-step instructions to help you fry the perfect nuggets. Tips for a crunchy texture and flavor variations enhanced the recipe even more. Finally, we discussed storage and reheating. Now it’s time to enjoy these tasty bites with your favorite dips. Cooking can be fun and rewarding, so don’t hesitate to experiment!

Chick-A-Licious Fried Nuggets

Deliciously crispy fried chicken nuggets, perfect for dipping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 0.5 cup buttermilk
  • 1 large egg
  • 1 tablespoon pickle juice
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon paprika
  • 0.25 teaspoon garlic powder
  • 0.25 teaspoon onion powder
  • 0.25 teaspoon white pepper
  • 1 cup Oil for frying (vegetable or peanut oil)

Instructions
 

  • In a mixing bowl, combine the buttermilk, egg, and pickle juice. Whisk until well blended.
  • In another bowl, mix together the flour, salt, black pepper, paprika, garlic powder, onion powder, and white pepper.
  • Take each piece of chicken and dip it first into the buttermilk mixture, letting any excess drip off.
  • Then, transfer the chicken to the flour mixture, coating it completely. Press the flour on the chicken to ensure it sticks well.
  • Heat your oil in a deep skillet or pot to 350°F (175°C). You can test the oil by dropping a small piece of the breading into it; it should sizzle immediately.
  • Carefully add the coated chicken nuggets to the hot oil in batches (do not overcrowd the pan). Fry for about 4-5 minutes or until golden brown and cooked through.
  • Use a slotted spoon to remove the nuggets and place them on a paper towel-lined plate to drain excess oil.
  • Repeat the frying process with the remaining chicken pieces until all are cooked.
  • Serve warm, ideally with your favorite dipping sauces like honey mustard or BBQ sauce.

Notes

Serve with your favorite dipping sauces like honey mustard or BBQ sauce.
Keyword chicken, fried, nuggets