Tender, juicy chicken pieces coated in a crispy, golden breadcrumb crust. Ready in 35 minutes for perfect dipping and snacking.
# What You Need:
→ Chicken
01 - 1.1 lbs boneless, skinless chicken breasts or thighs, cut into 1 inch pieces
→ Marinade
02 - ½ cup buttermilk
03 - 1 teaspoon salt
04 - ½ teaspoon ground black pepper
05 - ½ teaspoon garlic powder
06 - ½ teaspoon paprika
→ Breading
07 - ¾ cup all-purpose flour
08 - 2 large eggs
09 - 1½ cups breadcrumbs, preferably panko
10 - 1 teaspoon paprika
11 - ½ teaspoon onion powder
12 - ½ teaspoon salt
13 - ¼ teaspoon black pepper
→ For Frying
14 - Vegetable oil, for deep frying
# How to Make It:
01 - Combine chicken pieces with buttermilk, salt, pepper, garlic powder, and paprika in a bowl. Mix thoroughly, cover, and marinate for at least 15 minutes, up to 2 hours for enhanced tenderness.
02 - Arrange three shallow bowls: place flour in the first, beaten eggs in the second, and breadcrumbs mixed with paprika, onion powder, salt, and black pepper in the third.
03 - Dredge each marinated chicken piece in flour, dip into egg wash, then coat thoroughly with breadcrumb mixture. Place coated pieces on a tray.
04 - Heat oil in a deep skillet or pot to 350°F. Fry chicken nuggets in batches for 4–5 minutes, turning occasionally, until golden brown and cooked through. Drain on paper towels.
05 - Serve immediately with your choice of dipping sauces, such as ketchup, honey mustard, or barbecue sauce.
