Ingredients

1 cup cold full-fat buttermilk, well shaken

¾ cup dill pickle juice

1 extra large egg, well beaten

1½ pounds chicken breast tenderloins, boneless and skinless, cut into 1-inch chunks

1½ cups all-purpose flour

⅓ cup plain bread crumbs

1½ teaspoons powdered sugar

¼ tablespoon cornstarch

1 teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon smoked paprika

¼ teaspoon black pepper

4 cups canola oil or vegetable oil

Instructions

Step 1: Whisk together the buttermilk, pickle juice, and beaten egg in a bowl.

Step 2: Place the chicken pieces in a gallon-size ziplock bag or a medium bowl. Pour the marinade over the chicken, seal or cover tightly, and refrigerate for at least 1 hour.

Step 3: Meanwhile, combine the flour, bread crumbs, powdered sugar, cornstarch, kosher salt, baking powder, smoked paprika, and black pepper in a separate bowl or ziplock bag. Set aside.

Step 4: When ready to cook, heat the oil in a deep-sided 10-inch skillet over medium-high heat to 350°F, using a deep-fry thermometer to monitor the temperature.

Step 5: Remove the chicken from the marinade, draining off excess liquid.

Step 6: Line a baking dish with paper towels to drain cooked nuggets.

Step 7: Dredge the chicken pieces in the flour and breadcrumb mixture until well coated. Place coated pieces onto a plate or baking dish.

Step 8: Fry the chicken in batches, cooking each side for 2 to 2½ minutes until golden brown. Maintain the oil temperature at 350°F by adjusting the heat as needed.

Step 9: Drain the cooked nuggets on the paper towels and serve immediately for the best texture and flavor.

Tips & Variations

Use a fresh deep-fry thermometer to keep the oil temperature steady for perfectly crispy nuggets.

Substitute smoked paprika with regular paprika or a pinch of cayenne for a spicier kick.

For a gluten-free option, replace the all-purpose flour and bread crumbs with a gluten-free baking mix and gluten-free crumbs.

Marinate the chicken overnight for even more tender and flavorful nuggets.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken tenderloins to ensure even cooking and proper marinating. Frozen chicken might release excess water and affect the coating.

What can I serve with these nuggets?

These nuggets pair wonderfully with dipping sauces like honey mustard, barbecue, or Chick-fil-A sauce. Serve with fries, coleslaw, or a fresh salad for a complete meal.