Buttermilk Chicken Nuggets
Prep Steps
- 2 lbs boneless, skinless chicken breasts into bite-size pieces {do:cut}
Marinate the Chicken
In a large bowl, combine...
- 2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- 1 cup buttermilk
- 1/2 cup pickle juice (optional)
- 1 tsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
- 1 tsp black pepper
- 1 tsp Tabasco sauce (optional)
Cover and refrigerate at least 4 hours, or overnight.
Make the Dredge
In a second large bowl, whisk together...
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp kosher salt
- 1 tbsp paprika (optional)
- 1 tbsp garlic powder (optional)
- 1 tbsp onion powder (optional)
- 1 tsp dry mustard (optional)
- 1/2 tsp cayenne pepper (optional)
Note: The baking soda and baking powder react with the buttermilk to make a light, extra-crispy crust that stays crunchy 30 minutes later.
Cook the Nuggets
Option: Deep Fry {id:cook.fry}
The classic. Shatteringly crisp.
In a large, heavy pot, heat to 350°F...
- 6 cups vegetable oil
Lift the chicken from the marinade, letting the excess drip off, and toss it in the flour mixture to coat. Dip each piece back into the marinade, then into the flour again for a double coating. Fry in batches until golden and the inside reaches 165°F, 4–5 minutes. Drain on a wire rack.
Option: Air Fry {id:cook.air, cooktime:+5, cal:-100, carbs:-6, fat:-9}
Crisp with a single coat, and no pot of oil.
Heat the air fryer to 400°F. Lift the chicken from the marinade, letting the excess drip off, and toss it in the flour mixture once, pressing the coating on. Arrange in a single layer and mist all over with...
- 2 tbsp vegetable oil, in a spray bottle
Air fry 10–12 minutes, flipping halfway and misting any dry flour spots, until golden and the inside reaches 165°F. Work in batches.
