Crunchy Chicken Nuggets: The Ultimate Chicken Nugget Recipe
Introduction to Crunchy Chicken Nuggets
If you’re looking for a delightful snack or a meal that everyone in the family will love, look no further! Crunchy chicken nuggets are not only easy to make but also burst with flavor and texture. This recipe brings together juicy chicken, a crispy coating, and a touch of tanginess from dill pickle juice, making it a standout dish that’s perfect for any occasion.
A Personal Story Behind My Crunchy Chicken Nuggets Journey
Growing up, chicken nuggets were a staple in my household. They were a go-to meal for busy weeknights and a favorite for family gatherings. I remember the joy of dipping them in my favorite sauces and sharing them with loved ones. This recipe is a tribute to those cherished memories, and I’m excited to share it with you!
What Makes This Crunchy Chicken Nuggets Recipe Special?
What sets this recipe apart from the rest is the marination process in dill pickle juice, milk, and hot sauce. This unique combination not only tenderizes the chicken but also infuses it with a delightful flavor that you won’t find in store-bought nuggets. Additionally, the crispy breading, enhanced with garlic powder and paprika, creates a satisfying crunch that makes these nuggets irresistible.
The Full Crunchy Chicken Nuggets Recipe
Ingredients
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup dill pickle juice
- 1/2 cup milk
- 1 tablespoon hot sauce
- 1 1/2 cups flour
- 1 1/2 cups plain bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 tablespoons powdered sugar
- 1 quart canola oil
Instructions
- In a large zip-top bag, place the chicken chunks. Add in the dill pickle juice, milk, and hot sauce. Seal the bag and massage the mixture well to ensure all chicken is coated. Refrigerate for at least 4 hours or overnight for best flavor.
- In a large bowl, whisk together the flour, bread crumbs, garlic powder, kosher salt, black pepper, paprika, and powdered sugar until well combined. This will be your coating mixture.
- Once marinated, drain the chicken from the pickle juice mixture. Coat each chicken chunk in the breading mixture, making sure all sides are evenly covered. Work in batches to avoid overcrowding.
- Preheat your oven to a warm setting (around 200°F) and prepare a large baking sheet lined with paper towels.
- In a large Dutch oven, heat the canola oil over medium heat until it reaches 350°F. To test if the oil is ready, insert a wooden spoon into the oil; bubbles should form immediately around it.
- Fry the chicken nuggets in batches for about 4-5 minutes, or until they are golden brown and crispy. Make sure not to overcrowd the pot to maintain the oil temperature.
- Use a slotted spoon to remove the chicken nuggets from the oil and place them on the prepared baking sheet. Keep the nuggets warm in the oven while you fry the remaining chicken.
Serve these delicious nuggets warm, and watch them disappear!
Serving Suggestions and Variations for Crunchy Chicken Nuggets
These crunchy chicken nuggets are perfect on their own, but you can elevate them further by serving with a variety of dipping sauces like honey mustard, barbecue sauce, or ranch dressing. For a fun twist, try adding different spices to the breading mixture or experiment with different types of breadcrumbs, such as panko, for an extra crunch. You can also serve them alongside a fresh salad or some crispy fries for a complete meal.
Frequently Asked Questions About Crunchy Chicken Nuggets
Can I bake these chicken nuggets instead of frying them?
While frying gives the nuggets their signature crunch, you can bake them at 400°F for about 20-25 minutes, flipping halfway through, for a healthier option.
What can I do with leftover chicken nuggets?
Leftover chicken nuggets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain their crunchiness.
Can I freeze these chicken nuggets?
Yes, you can freeze the uncooked, breaded chicken nuggets. Just place them in a single layer on a baking sheet until frozen and then transfer them to a freezer bag. Fry them directly from frozen, adding a couple of extra minutes to the cooking time.
Recipe Stats
- Prep Time: 4 hours (including marinating time)
- Cooking Time: 30 minutes
- Total Time: 4 hours 30 minutes
- Calories per Serving: 350
- Servings: 6
Crunchy Chicken Nuggets
Equipment
- Large zip-top bag For marinating chicken.
- Dutch oven For frying chicken.
- Baking sheet To keep chicken warm.
Ingredients
Main Ingredients
- 3 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup dill pickle juice
- 1 2 milk
- 1 tablespoon hot sauce
- 1.5 cups flour
- 1.5 cups plain bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 tablespoons powdered sugar
- 1 quart canola oil
Instructions
- Place the chicken chunks in a large zip-top bag. Add pickle juice, milk, and hot sauce. Seal the bag and massage the mixture. Refrigerate for at least 4 hours or overnight.
- In a large bowl, whisk together flour, bread crumbs, garlic powder, salt, pepper, paprika, and powdered sugar.
- Drain the chicken from the pickle juice mixture. Coat the chicken chunks in the breading, ensuring all sides are coated. Work in batches.
- Preheat the oven to warm and prepare a large baking sheet.
- In a large Dutch oven, heat the canola oil over medium heat to 350°F. You can test the oil readiness by inserting a wooden spoon; bubbles should form around it immediately.
- Fry the chicken in batches for 4-5 minutes until golden brown.
- Use a slotted spoon to remove the chicken nuggets from the oil and place them on the baking sheet. Keep the nuggets warm in the oven while frying the remaining chicken.