Crispy Chicken Nuggets Recipe

Prepare chicken

Trim any excess fat from the chicken and cut into evenly sized 1.5-inch bite pieces so they cook uniformly.

In a medium bowl combine buttermilk, grated ginger, minced garlic, vinegar, 1 tsp kosher salt and 1 tsp black pepper. Whisk to combine.

Add the chicken pieces to the marinade, pressing them into the liquid so each piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. (Longer will tenderize more; avoid more than 8 hours.)

While the chicken marinates, whisk together rice flour, cornstarch, moonspice blend, smoked paprika, garlic powder, onion powder, 1 tsp kosher salt and 1/2 tsp black pepper in a shallow dish or rimmed baking sheet. Break up any lumps so the mixture is uniform.

Set a wire rack over a baking sheet for holding coated pieces as you work; this helps maintain crispness.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1.5–2 inches (roughly 1 cup for a 10-inch pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of coating — it should sizzle and float up immediately.

Remove chicken from the marinade in small batches, letting excess drip off (do not shake vigorously). Dredge each piece in the dry coating, pressing gently so the coating adheres, then transfer to the wire rack. Re-coat any pieces that look bare.

When oil is at 350°F, gently lower 6–8 pieces (or whatever fits without crowding) into the oil. Do not overcrowd the pan as this will drop the oil temperature and make the nuggets greasy.

Fry for 3–4 minutes per side, turning once, until the exterior is golden brown and an instant-read thermometer in the thickest piece reads 165°F (74°C). Smaller pieces may cook faster; adjust time accordingly.

Using a slotted spoon or spider, transfer the cooked nuggets to a paper-towel–lined plate briefly, then to the wire rack. Immediately dust with the additional 1/2 tsp moonspice blend and a light sprinkle of finishing salt, if using.

Allow oil to return to 350°F before frying the next batch. Repeat until all chicken is cooked.

Let the nuggets rest 2–3 minutes to firm up the crust. Serve hot with the dipping sauce of your choice on the side.

Sweet chili sauce: pour into a small bowl and serve as-is.

Creamy garlic mayo: mix 1/4 cup mayonnaise with 1/2 tsp grated garlic, 1/2 tsp lemon juice, a pinch of salt and pepper. Whisk and chill for 10 minutes before serving.

Soy-sesame dipping sauce: whisk together 1/4 cup gluten-free tamari, 1 tsp sesame oil, 1 tsp rice vinegar, 1/2 tsp honey (or maple), and 1/2 tsp minced green onion or a pinch of chili flakes. Adjust to taste.