These chicken nugs are crispy on the outside and juicy on the inside, perfect for snacking or as a meal. Dale Talde's recipe combines the flavors of buttermilk and spices for a delicious twist on a classic favorite.
Ingredients: 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces. 1 cup buttermilk. 1 cup all-purpose flour. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon paprika. 1 teaspoon salt. 1/2 teaspoon black pepper. Vegetable oil, for frying.
Instructions: Buttermilk should be mixed with chicken pieces in a bowl. Leave it there for at least an hour or overnight. Salt, black pepper, garlic powder, onion powder, and flour should all be mixed together in a different bowl. Coat the chicken that has been marinated evenly with the flour mixture. Put vegetable oil in a pan and heat it over medium-high heat. It will take about 5 to 7 minutes for each batch of chicken to turn golden brown and be fully cooked. Place the cooked chicken nuggets on a plate lined with paper towels to drain off any extra oil. Enjoy while hot!
Prep Time: 70 minutes
Cook Time: 20 minutes
Lindsay Jacobs
