Chicken Nugz Recipe

Trim and cut

Trim excess fat from the chicken. Cut the meat into nugget-sized pieces about 1 to 1 1/4 inches (bite-size). Try to keep pieces uniform for even cooking.

Season

Place cut chicken in a bowl. Sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp smoked paprika. Toss to coat evenly. If using, add 1 tsp hot sauce to the milk in the next step for extra flavor.

Set up three bowls

Prepare three shallow bowls or plates: (A) flour mix — whisk together 3 tbs all-purpose flour, 1 tbs cornstarch and 1/2 tsp salt and 1/4 tsp black pepper and 1 tbsp grated parmesan (if using); (B) wet — whisk together 1 large egg and 1/2 cup milk (or buttermilk) with 1 tsp hot sauce if desired; (C) crumbs — place 3/4 cup fine breadcrumbs or lightly crushed panko in the third bowl.

Working in batches, dredge each chicken piece first in the flour mixture, shaking off excess, then dip into the egg-milk mixture, letting excess drip off, and finally press into the breadcrumbs to coat fully. For an extra-crisp double-coat: after the first breadcrumb coat, dip again into the wet mix and re-coat with breadcrumbs.

Place breaded nuggets on a wire rack set over a baking sheet. Let rest 10 minutes — this helps the coating adhere and dry slightly for a crisper fry.

Heat oil

Pour 1 to 1 1/2 cups vegetable oil into a heavy skillet (cast iron recommended) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or until a breadcrumb sizzles and browns slowly in 8–10 seconds. If you don't have a thermometer, test with a small piece of breading.

Fry the nuggets in small batches so oil temperature stays steady. Add 6–8 pieces depending on pan size; do not overcrowd. Fry 2.5–3.5 minutes per side, flipping once, until golden brown and internal temperature of chicken reaches 165°F (74°C). Adjust time for piece size: smaller pieces may take as little as 3 minutes total.

Use a slotted spoon or tongs to transfer cooked nuggets to a wire rack set over a baking sheet to drain. Sprinkle with flaky sea salt while still hot, if using.

If making large quantities, keep cooked nuggets warm in a 200°F (95°C) oven on the rack while you finish remaining batches so they stay crisp.

Squeeze optional lemon wedges over nuggets just before serving for brightness.

Whisk together 1/4 cup mayonnaise, 1 tbsp honey, 1 tsp Dijon mustard, 1/2 tsp hot sauce and 1/2 tsp lemon juice. Taste and adjust salt (about 1/8 tsp) or sweetness if desired. Serve alongside warm nuggets.