Chicken Nuggets Recipe

Prep chicken

Trim any excess fat from the chicken breasts and pat dry. Cut the chicken into 1- to 1.25-inch bite-size pieces for even cooking.

Marinate

Place the chicken pieces in a bowl, add 3 tablespoons buttermilk, 1/2 teaspoon black pepper, and 1 teaspoon salt. Stir to coat, cover, and refrigerate for 15–30 minutes to tenderize and help coating adhere.

Prepare dredge stations

In a shallow bowl combine 3 tablespoons flour, 1 tablespoon cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and a pinch of salt. In a second bowl whisk 1 egg. In a third bowl place 1 cup panko breadcrumbs.

Coat nuggets

Working in batches, remove chicken from the buttermilk (let excess drip back), toss pieces first in the flour mixture to coat lightly, then dip in the beaten egg, and finally press into the panko so each piece is evenly coated. Place coated nuggets on a tray while you heat the oil.

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or sauté pan to a depth of about 1/4 inch (or use a fryer). Heat over medium-high until the oil reaches 325–350°F (use a thermometer) or until a small breadcrumb sizzles and browns gently within a few seconds.

Fry

Fry the nuggets in batches without crowding the pan, about 2.5–3.5 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into a largest piece reads 165°F. Adjust heat as needed so coating browns evenly without burning.

Drain & rest

Transfer cooked nuggets to a paper towel–lined tray or cooling rack set over a baking sheet. Let rest 2–3 minutes to finish cooking and to let excess oil drain. Lightly season with a pinch of salt while warm, if desired.

In a small bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream and 2 tablespoons buttermilk until smooth. Stir in 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 teaspoon dried dill, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust thickness with additional buttermilk (1 teaspoon at a time) if needed. Refrigerate until serving to allow flavors to meld.

Whisk together 1/2 cup mayonnaise, 3 tablespoons sweet BBQ sauce, 1 teaspoon honey, 1/2 teaspoon apple cider vinegar, 1/4 teaspoon smoked paprika and 1/4 teaspoon hot sauce (if using) until smooth. Taste and adjust sweetness or acidity with additional honey or vinegar as needed. Chill briefly or serve immediately alongside hot nuggets.