Ultimate Buttermilk Chicken Nuggets
Transport yourself back to childhood with my mom's ultimate buttermilk chicken nuggets recipe. These homemade nuggets are not only tastier than anything you’d find in a fast food joint or the frozen section of the grocery store, but they're also crafted with love and the perfect balance of spice and flavor. The secret lies in marinating the chicken in a zesty buttermilk and hot sauce mixture that tenderizes the meat while allowing the peppery notes to shine through. Whether served as bite-sized nuggets or hearty chicken fingers, these nuggets are perfect for lunch, snacks, or parties. Plus, with the option to freeze and store them, you'll always have a delicious meal at your fingertips. Serve them with a creamy buffalo ranch dipping sauce for an extra kick!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
boneless skinless chicken breasts
2 lbs (cut into strips and bite-sized pieces)
seasoning salt
1 teaspoon (none)
hot sauce
1/3 cup (none)
buttermilk
3/4 cup (none)
all-purpose flour
1 cup (none)
cornstarch
1/4 cup (none)
cornflour
1/4 cup (none)
paprika
1 tablespoon (none)
salt
1 teaspoon (none)
black pepper
1 teaspoon (none)
garlic powder
1/4 teaspoon (none)
onion powder
1/4 teaspoon (none)
ground sage
1/4 teaspoon (none)
oil
for frying (heated to 350-360°F)
Instructions
1
In a gallon-sized zip lock bag, combine the buttermilk, hot sauce, and seasoning salt. Seal the bag and shake gently to mix the ingredients.
2
Cut the boneless skinless chicken breasts lengthwise into three strips, then chop them into bite-sized pieces for nuggets. Alternatively, cut the strips in half for larger chicken fingers.
3
Add the chicken pieces to the buttermilk mixture in the bag, ensuring that each piece is fully coated. Refrigerate the bag for a minimum of 4 hours; overnight is ideal for maximum flavor.
4
In a large bowl, whisk together the all-purpose flour, cornstarch, cornflour, paprika, salt, black pepper, garlic powder, onion powder, and ground sage until fully combined.
5
Carefully remove the chicken from the buttermilk mixture, allowing excess liquid to drip off, and dredge the pieces in the flour mixture until well coated.
6
Heat oil in a deep fryer or large pot to 350-360°F (175-180°C). Fry the coated chicken pieces in batches until they are light golden brown, usually about 4-5 minutes per batch.
7
Transfer the fried pieces onto paper towels to drain excess oil while you fry the remaining chicken.
8
Once all chicken is fried, place the drained nuggets/fingers on a baking sheet. Allow them to cool completely before freezing them.
9
Once cooled, place the nuggets in freezer-safe bags, ensuring to label with the date. These nuggets can be stored in the freezer for 2 to 3 months.
10
To serve, preheat your oven to 350°F (175°C) and bake frozen nuggets for 10 to 15 minutes or until heated through and crispy. For a delightful dipping experience, mix 1/4 cup of ranch dressing with 2 teaspoons of hot sauce in a small bowl or ramekin.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Ultimate Buttermilk Chicken Nuggets?
They are homemade chicken nuggets featuring a zesty buttermilk marinade and a seasoned flour coating, designed to be tastier than fast food or frozen alternatives.
What is the secret to making these nuggets tender?
The secret lies in marinating the chicken in a mixture of buttermilk and hot sauce, which tenderizes the meat while infusing it with flavor.
How long should I marinate the chicken?
You should marinate the chicken for a minimum of 4 hours, though leaving it overnight is ideal for maximum flavor and tenderness.
What type of chicken is best for this recipe?
The recipe calls for 2 lbs of boneless skinless chicken breasts cut into strips and bite-sized pieces.
Can I make chicken fingers instead of nuggets?
Yes, simply cut the chicken strips in half for larger chicken fingers instead of chopping them into bite-sized pieces.
What ingredients are in the marinade?
The marinade consists of 3/4 cup buttermilk, 1/3 cup hot sauce, and 1 teaspoon of seasoning salt.
What is in the dry coating mixture?
The coating is a blend of all-purpose flour, cornstarch, cornflour, paprika, salt, black pepper, garlic powder, onion powder, and ground sage.
Why does the recipe use cornstarch and cornflour?
Combining cornstarch and cornflour with all-purpose flour helps create a crispier and lighter texture for the fried coating.
What temperature should the oil be for frying?
The oil should be heated to between 350-360°F (175-180°C) in a deep fryer or large pot.
How long do the nuggets need to fry?
Fry the coated chicken pieces in batches for approximately 4-5 minutes until they are light golden brown.
How should I drain the nuggets after frying?
Transfer the fried chicken nuggets onto paper towels to allow any excess oil to drain off.
Are these chicken nuggets freezer-friendly?
Yes, these nuggets can be frozen and stored for a convenient meal later on.
How do I prepare the nuggets for freezing?
Allow the fried and drained nuggets to cool completely on a baking sheet before transferring them to freezer-safe bags.
How long can these nuggets stay in the freezer?
When stored in labeled, freezer-safe bags, the nuggets can be kept in the freezer for 2 to 3 months.
How do I reheat the frozen nuggets?
Preheat your oven to 350°F (175°C) and bake the frozen nuggets for 10 to 15 minutes until they are crispy and heated through.
How do I make the Buffalo Ranch dipping sauce?
Mix 1/4 cup of ranch dressing with 2 teaspoons of hot sauce in a small bowl or ramekin.
Does the hot sauce make the nuggets very spicy?
The hot sauce in the marinade primarily adds peppery notes and aids tenderization rather than making the nuggets overwhelmingly spicy.
What spices provide the flavor in the flour mix?
The flavor comes from a combination of paprika, garlic powder, onion powder, and ground sage.
Should I shake the marinade bag?
Yes, after combining the liquid ingredients, seal the bag and shake gently to ensure the buttermilk and hot sauce are well mixed.
What is the best way to coat the chicken?
Remove the chicken from the buttermilk, let the excess liquid drip off, and dredge the pieces in the flour mixture until fully coated.
Is it necessary to fry in batches?
Yes, frying in batches ensures the oil temperature remains stable and the nuggets cook evenly without sticking together.
Can children eat these nuggets?
Yes, they are described as kid-friendly and a great homemade alternative to fast food nuggets.
What is the purpose of ground sage in this recipe?
Ground sage adds a subtle savory herbal note that complements the chicken and other spices.
Can I serve these nuggets at a party?
Absolutely, these bite-sized nuggets are perfect for parties, snacks, or lunch.
Do I need a gallon-sized bag?
A gallon-sized zip lock bag is recommended for easily mixing the marinade and coating the 2 lbs of chicken.
Is onion powder required?
Yes, 1/4 teaspoon of onion powder is included in the dry mixture to add savory depth.
How many ingredients are in this recipe?
There are 14 ingredients in total, including the chicken, liquids, flour, and various spices.
What temperature is used for reheating?
The oven should be set to 350°F (175°C) to reheat the nuggets properly.
Can I omit the seasoning salt?
Seasoning salt provides a specific flavor profile; while you can use regular salt, the flavor will be slightly different.
Is it okay to freeze them immediately after frying?
No, you must allow the nuggets to cool completely before freezing to prevent condensation and ensure the best quality.