Florida Nugz Recipe

Prepare chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut the thighs into 1 to 1 1/4-inch bite-sized pieces, roughly uniform so they cook evenly.

Place the cut chicken in a bowl and season with 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp smoked paprika. Toss to coat and let sit at room temperature for 10 minutes (or refrigerate up to 1 hour).

Make buttermilk soak

In a shallow bowl combine 1/2 cup buttermilk and 1 tsp hot sauce (optional). Stir, then add the seasoned chicken pieces, turning to coat. Let the chicken marinate in the buttermilk for 20–30 minutes in the refrigerator; this tenderizes and helps the breading stick.

Mix dry breading

While the chicken marinates, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine yellow cornmeal, 1/2 tsp baking powder, 3/4 tsp kosher salt, and 1/4 tsp black pepper in a shallow wide bowl or plate. Break up any lumps in the cornmeal and cornstarch so the mixture is uniform.

Set up a breading station with the buttermilk-soaked chicken in one bowl and the dry breading in another. Use a wire rack on a baking sheet to hold breaded pieces before frying.

Cook and purée glaze

Place 1 cup diced ripe mango and 1/4 cup fresh orange juice in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat and cook 5–7 minutes until mango softens and the mixture slightly thickens.

Remove from heat and let cool 2 minutes, then transfer to a blender or use an immersion blender. Add 1 tbsp lime juice, 2 tbsp honey, 2 tbsp chopped cilantro, 1/4 tsp red chili flakes, and 1/4 tsp fine sea salt. Purée until smooth. Taste and adjust honey or lime to balance sweetness and acidity. Keep warm or refrigerate until ready.

Heat oil

Pour about 2 cups neutral oil into a 10–12 inch heavy skillet (or use a deep fryer) to a depth of 1/2–3/4 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–50 seconds.

Bread the chicken

Working in batches to avoid crowding, remove chicken pieces from the buttermilk, allow excess to drip, then dredge thoroughly in the dry breading, pressing lightly so the coating adheres. Place breaded pieces on the wire rack and let rest 3–5 minutes to set the crust.

Fry the nuggets

Fry the breaded chicken in batches, 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted in the center reads 165°F (74°C). Maintain oil temperature around 325–350°F by adjusting heat and spacing. Transfer cooked nuggets to a paper towel-lined tray to drain.

Glaze and serve

Briefly toss warm fried nuggets (in a bowl) with 1/2 to 3/4 cup of the prepared citrus mango glaze — enough to coat lightly but not overwhelm — or spoon glaze over each piece. Garnish with extra chopped cilantro and serve with lime wedges on the side for squeezing.