Crispy Homemade Chicken Nuggets Recipe
Crispy and flavorful chicken nuggets marinated in tangy dill pickle juice and milk, coated in a seasoned breadcrumb mixture, and deep-fried to golden perfection. This homemade recipe yields tender, juicy nuggets that are perfect as a snack or meal accompaniment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Snack
- Method: Frying
- Cuisine: American
Ingredients
Chicken and Marinade
- 3 lbs. boneless skinless chicken breast, cut into chunks
- 1 cup dill pickle juice
- ½ cup whole milk
Breading
- 1 cup all-purpose flour
- 1 cup plain breadcrumbs
- 3 tbsp powdered sugar
- 1 tbsp garlic powder
- 2 tsp salt
- 2 tsp paprika
- 1 tsp baking powder
- 1 tsp black pepper
Frying
- Peanut oil (enough for at least 1" deep for frying)
Instructions
- Marinate the Chicken: Place the chicken chunks in a large zip-close bag. Add the dill pickle juice and whole milk. Seal the bag and massage it gently to coat all the chicken pieces evenly. Let the chicken marinate for 20 to 30 minutes to enhance flavor and tenderness.
- Heat the Oil: While the chicken is marinating, heat at least one inch of peanut oil in a deep fryer or a heavy pan to 350°F. Maintaining the correct oil temperature ensures crispy and evenly cooked nuggets.
- Prepare the Breading: In a large mixing bowl, combine the all-purpose flour, plain breadcrumbs, powdered sugar, garlic powder, paprika, baking powder, salt, and black pepper. Mix well to evenly distribute all the seasonings and leavening agent.
- Coat the Chicken: Drain and discard the marinade from the chicken pieces. One by one, dip each chicken piece into the breadcrumb mixture, pressing lightly to ensure a complete and even coating on all sides.
- Fry the Nuggets: Carefully place the breaded chicken pieces into the hot oil in small batches. Avoid overcrowding, as this lowers the oil temperature and results in soggy nuggets. Fry each batch for 3 to 5 minutes, or until the nuggets turn a deep golden brown and are cooked through.
- Drain and Serve: Remove the cooked nuggets using a slotted spoon and place them on a wire cooling rack to drain excess oil and keep crispy. Repeat with all remaining chicken pieces. Serve warm and enjoy!
Notes
- Use peanut oil or another high smoke point oil to avoid burning during frying.
- Do not overcrowd the fryer to maintain consistent oil temperature and crispiness.
- If you want extra crispy nuggets, double-dip the chicken by repeating the breadcrumb coating step.
- Make sure the internal temperature of the chicken reaches 165°F for safe consumption.
- Leftover nuggets can be stored in the refrigerator and reheated in the oven for best texture.
Find it online: https://cozyplatter.com/crispy-homemade-chicken-nuggets-recipe/