Unlock the secret to extra crispy chicken nuggets: our buttermilk revelation

Craving a delightful and crispy snack? Look no further! This chicken nuggets recipe with buttermilk will tantalize your taste buds with its tender interior and golden-brown exterior. Buttermilk’s magic tenderizes the chicken, creating a juicy and flavorful experience.

Ingredients

For the Buttermilk Marinade:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup buttermilk
• 1 tablespoon lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Breading:

• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 egg, beaten
• 1 cup panko breadcrumbs

Instructions

1. Prepare the Buttermilk Marinade: In a large bowl, combine the chicken pieces, buttermilk, lemon juice, Worcestershire sauce, salt, and pepper. Cover and refrigerate for at least 30 minutes or up to overnight.

2. Prepare the Breading: In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and pepper. In a separate shallow dish, whisk the egg. In a third shallow dish, spread out the panko breadcrumbs.

3. Remove Chicken from Marinade: Remove the chicken from the marinade and discard the marinade. Pat the chicken pieces dry with paper towels.

4. Bread the Chicken: Dip each chicken piece into the flour mixture, coating it evenly. Shake off any excess flour. Dip the chicken into the beaten egg and let any excess drip off. Finally, coat the chicken in the panko breadcrumbs, pressing lightly to adhere.

5. Fry the Chicken: Heat 1-2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat. Carefully drop the chicken nuggets into the hot oil and fry for 3-4 minutes per side, or until golden brown and cooked through.

6. Drain and Serve: Remove the chicken nuggets from the oil and drain on paper towels. Serve immediately with your favorite dipping sauce.

Tips

• For extra crispy nuggets, double-dip the chicken in the flour mixture before breading.
• If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
• To bake the chicken nuggets instead of frying, preheat your oven to 425°F (220°C). Place the nuggets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until cooked through.

Variations

• Spicy Chicken Nuggets: Add 1 teaspoon of chili powder or cayenne pepper to the flour mixture for a spicy kick.
• Cheesy Chicken Nuggets: Shred 1/2 cup of your favorite cheese and add it to the panko breadcrumb mixture.
• Buffalo Chicken Nuggets: Toss the cooked chicken nuggets in your favorite buffalo sauce for a flavorful twist.

Benefits of Buttermilk Marinade

• Tenderizes the chicken, making it juicy and flavorful.
• Adds a slight tanginess to the chicken.
• Helps the breading adhere better to the chicken.

Conclusion

This chicken nuggets recipe with buttermilk is a perfect blend of crispy and tender, satisfying your cravings for a delicious and indulgent snack. Whether you’re hosting a party or simply treating yourself, these nuggets will surely be a crowd-pleaser.

FAQ

• Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs, but they may take a bit longer to cook.

• How long can I marinate the chicken in the buttermilk?

You can marinate the chicken in the buttermilk for up to 24 hours. However, 30 minutes is sufficient for tenderizing the chicken.

• What dipping sauces go well with these chicken nuggets?

These nuggets pair well with a variety of dipping sauces, such as ketchup, ranch dressing, barbecue sauce, or honey mustard.