Homemade Chicken Nuggets
Ingredients
The chicken and marinade
-
1½
pound
boneless skinless chicken breasts
-
¾
cup
dill pickle juice
-
¾
cup
buttermilk
-
to taste
Tabasco sauce
The coating
-
1
cup
all-purpose flour
-
½
teaspoon
baking soda
-
1
tablespoon
onion powder
-
1½
teaspoon
garlic powder
-
1
teaspoon
paprika
-
1
teaspoon
kosher salt
-
1
teaspoon
freshly ground black pepper
-
3
large
egg whites
-
1
tablespoon
water
-
1½
cups
unseasoned panko bread crumbs
-
to taste
peanut oil (or other high smoke point oil)
Instructions
- Cut the chicken breasts into bite-sized pieces and combine pickle juice, buttermilk, and Tabasco sauce in a Ziploc bag. Add chicken, seal, and refrigerate for 1-4 hours.
- Whisk together black pepper, kosher salt, flour, baking soda, onion powder, garlic powder, and paprika in a shallow bowl.
- In another bowl, whisk egg whites and water. Place bread crumbs in a third bowl.
- Heat peanut oil in a heavy pot to about 350°F.
- Coat chicken pieces in the flour mixture, then dip in egg whites, and finally coat with panko.
- Fry the coated chicken in batches until golden brown, about 3-5 minutes, ensuring they reach an internal temperature of 165°F.
- Place cooked nuggets in a warm oven and repeat with remaining chicken. Serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
20g
Total protein
20g
Sodium
20mg
Cholesterol
20mg
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