Servings: 4 servings
Calories: 400kcal
Ingredients
- For the Nuggets
- 1 ½ lb 680 g boneless, skinless chicken breasts
- 1 cup 120 g all‑purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp black pepper
- 1 tsp baking powder for extra crisp
- 1 cup 240 ml buttermilk or whole milk + 1 tbsp lemon juice
- 1 extra egg beaten (optional, for extra stick)
- 2 cups 200 g panko or standard breadcrumbs
- ½ tsp fines herbes or dried parsley optional, for color
- For Frying
- Vegetable oil or canola oil enough for 1–2 inches in a deep skillet
- Optional Dipping Sauces Classic Style
- Classic Barbecue‑Style Sauce
- ½ cup 120 ml ketchup
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Pinch of cayenne optional
- Honey Mustard‑Style Sauce
- ¼ cup 60 ml mayonnaise
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp paprika or turmeric for color optional
Instructions
- Cut and Season the Chicken
- Cut chicken breasts into 1–1.5‑inch nugget‑size pieces.
- In a bowl, mix flour, salt, garlic powder, onion powder, paprika, pepper, and baking powder.
- Prepare the Breading Station
- In another bowl, whisk buttermilk (and egg, if using).
- In a third bowl, add breadcrumbs and parsley (if using).
- Bread the Nuggets
- Dredge each nugget in the seasoned flour, shaking off excess.
- Dip in the buttermilk, then coat with breadcrumbs, pressing gently so the coating sticks.
- Place on a tray and let rest 5–10 minutes so the coating hydrates.
- Fry the Nuggets
- Heat oil in a deep skillet to 350°F (175°C).
- Fry nuggets in batches 4–5 minutes per batch until golden brown and cooked through (internal temperature 165°F / 74°C).
- Drain on a wire rack or paper towels.
- Make the Dipping Sauces
- Barbecue‑style: Whisk all ingredients in a small bowl until smooth. Adjust sweetness/acid to taste.
- Honey mustard‑style: Whisk mayonnaise, honey, mustard, and lemon juice until creamy; season with a pinch of salt and paprika.
- Serve
- Serve hot nuggets with barbecue and honey mustard sauces (plus ranch or ranch‑style if you like).
- For a healthier version, bake or air‑fry at 400°F (200°C) 15–20 minutes, flipping halfway until golden and cooked through.
Notes
For extra “fast‑food” taste, add a tiny pinch of MSG or chicken bouillon powder to the flour mix.
If you don’t want to fry, use a baking sheet with parchment, spray lightly with oil, and bake as above.
Keep the nuggets simple and pair them with multiple sauces so they feel like a BK‑style combo.
Storage
Fridge: Store cooked nuggets in an airtight container for 2–3 days. Reheat: Oven or air fryer works best to keep them crispy (350°F / 175°C, 8–10 minutes). Freezer: Freeze uncooked breaded nuggets on a tray first, then transfer to a bag for up to 3 months. Bake or fry from frozen with extra time.
Fridge: Store cooked nuggets in an airtight container for 2–3 days. Reheat: Oven or air fryer works best to keep them crispy (350°F / 175°C, 8–10 minutes). Freezer: Freeze uncooked breaded nuggets on a tray first, then transfer to a bag for up to 3 months. Bake or fry from frozen with extra time.
Nutrition
Serving: 6 nuggets | Calories: 400kcal | Carbohydrates: 22g | Protein: 30g | Fat: 22g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 650mg | Fiber: 1g | Sugar: 2g
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