Chicken Nuggets With Spicy Aioli Recipe

Prep the chicken

Trim any fat from chicken breasts and cut into 1 to 1½-inch bite-sized pieces. Pat pieces dry with paper towels.

Marinate

Place chicken pieces in a bowl or resealable bag. Add buttermilk and the whole egg. Stir or shake to coat thoroughly. Cover and refrigerate at least 30 minutes (up to 4 hours). This tenderizes and helps coating adhere.

Make dry mixes

In a shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp cayenne. In a separate shallow bowl place panko breadcrumbs. Beat an additional egg in a third bowl if you prefer a wet-dip; otherwise you can use the buttermilk mixture as wet binder.

Coat the chicken

Working in batches, remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour-spice mixture, shake off excess, then dip briefly back into the buttermilk/egg mixture (or beaten egg), then press into panko breadcrumbs to fully coat. Place coated pieces on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch (or use 1 cup as listed). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with one coated piece; it should sizzle immediately and begin browning.

Fry nuggets

Fry chicken in batches without crowding, about 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F so coating browns but doesn't burn. Transfer cooked nuggets to a wire rack or paper towel-lined plate and lightly season with a pinch of salt while hot.

Alternative oven-bake (optional)

Preheat oven to 425°F (220°C). Place coated nuggets on a baking sheet lined with parchment and lightly spray with oil. Bake 12–15 minutes, turning once halfway, until golden and internal temp 165°F.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Sriracha, smoked paprika, honey, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and taste. Adjust heat with more Sriracha or sweetness with more honey if desired. Chill in refrigerator for at least 10 minutes to let flavors meld.

Arrange warm chicken nuggets on a platter, sprinkle with chopped parsley and serve with spicy aioli and lemon wedges on the side for squeezing over. Enjoy immediately for best texture.