Pepper Jack Nuggets Recipe

Cut the cheese

Trim the pepper jack block into even bite-size nugget pieces about 1 to 1 1/4 inches (2.5–3 cm) square. Aim for uniform pieces so they cook evenly. Pat each piece dry with paper towels to remove surface moisture—this helps the breading adhere.

Place cut pieces on a tray lined with parchment and chill in the refrigerator for at least 30 minutes. Chilling firms the cheese so it’s less likely to leak during frying.

Season dry components

In a shallow bowl combine the all-purpose flour, cornmeal (if using), 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and smoked paprika. Mix well.

Prepare egg wash

In a second shallow bowl whisk together the eggs and milk until smooth. Season with a pinch (about 1/4 tsp) of salt and a pinch of black pepper.

Prepare crumb mixture

In a third shallow bowl combine the panko breadcrumbs, plain breadcrumbs, and the remaining 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and the cayenne (if using). Mix to distribute seasonings evenly.

Arrange the three bowls in order: seasoned flour, egg wash, and seasoned panko. This is your breading station. Have a baking sheet lined with parchment nearby to rest breaded nuggets before frying.

Working in small batches to avoid crowding, dredge each chilled cheese piece first in the seasoned flour, shaking off excess, then dip into the egg wash, allowing excess to drip back into the bowl, then press firmly into the panko mixture until well coated. For a thicker, extra-crispy crust, repeat the egg wash and panko step once more to double-coat.

Place breaded nuggets on the prepared baking sheet. Once all pieces are breaded, return the tray to the refrigerator for another 15–20 minutes to further firm the coating—this reduces cheese leakage while frying.

Heat the oil

Pour about 3/4 to 1 cup oil into a heavy skillet (cast-iron or stainless) to reach about 1/2 inch depth, or use a deep pot with 1 1/2–2 inches oil for deep frying. Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 45–60 seconds.

Fry nuggets in small batches (4–6 pieces, depending on pan size) so the oil temperature remains steady. Fry for about 45–90 seconds per side, turning once with tongs, until the coating is golden brown and crisp. Do not overcook; long exposure will cause the cheese to melt out.

Use a slotted spoon or tongs to transfer fried nuggets to a wire rack set over a baking sheet or paper towels to drain. Lightly sprinkle with a pinch of salt while still hot. Repeat with remaining nuggets, letting the oil return to temperature between batches.

If desired, keep cooked nuggets warm in a 200°F (95°C) oven on the wire rack for up to 10–15 minutes while finishing remaining batches.

Whisk together mayonnaise, sour cream (or Greek yogurt), hot sauce, citrus juice, honey (if using), and 1/4 teaspoon salt in a small bowl. Taste and adjust seasoning and hot sauce to preference.

Serve pepper jack nuggets hot, garnished with chopped parsley and lemon wedges on the side. Provide the dipping sauce for serving.