Ingredients
Scale
For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk (for marinating)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a kick)
- 1 teaspoon salt
For Coating:
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
For Frying:
- 4 cups vegetable oil or peanut oil
Instructions
1. Prepare the Chicken:
- Cut the chicken breasts into 1-inch pieces.
- In a large bowl, combine buttermilk, salt, and pepper. Add the chicken pieces, ensuring they’re fully coated. Cover and refrigerate for 30 minutes to 2 hours to marinate.
2. Prepare the Breading Mix:
- In a shallow bowl, mix the flour, cornstarch, baking powder, and seasonings (garlic powder, onion powder, paprika, cayenne pepper, and salt).
- In another bowl, beat the eggs. Place the panko breadcrumbs in a third bowl.
3. Coat the Nuggets:
- Remove the chicken from the buttermilk marinade.
- Dredge each piece in the flour mixture, then dip it into the beaten eggs, and finally coat it in panko breadcrumbs.
- Press the breadcrumbs gently onto the chicken to ensure even coating.
4. Fry the Nuggets:
- Heat the oil in a deep pan or fryer to 350°F (175°C).
- Fry the breaded chicken nuggets in small batches for 2-3 minutes, or until golden brown and cooked through.
- Use a slotted spoon to remove the nuggets and drain them on a paper towel-lined plate.
Notes
Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes
Servings: 4-6
