I love the crispy and juicy chicken when it has been allowed to marinate in buttermilk and absorb the flavors. The recipe is easy, and you can find it right here.
Recipe for chicken nuggets
Crispy Chicken Nuggets:
Yesterday, we ran Take Away from the kitchen – It was pure food stand vibes on Wish Island.
Delicious food, but still incredibly easy. And YES, it’s 100% store-bought fries as requested by the boys – sometimes that’s just the way to go.
I love the crispy and juicy chicken when it’s been allowed to soak in buttermilk and absorb all the flavors.
The recipe is easy, and you can find it right here.
Servings: people
Chicken Nuggets
I love the crispy and juicy chicken when it has been allowed to marinate in buttermilk and absorb the flavors. The recipe is easy, and you can find it right here.
Equipment
- Deep fryer Or deep pan
- Cutting Board
- Chef'S Knife
- Bowl
- Ovenproof dish
- Baking Tray
- Baking Paper
Ingredients
- 2 packages Chicken Breast
- 0.5 l Buttermilk
- Salt and Pepper
- 14 gram Paprika
- 10 gram Tarragon
- 14 gram Cayenne Pepper
- 14 gram Onion Powder
- 12 gram Ground ginger
- 200 gram Flour
- 14 gram Baking Soda
- 14 gram Baking Soda
- 1 package Panko or breadcrumbs
- Frying Oil
Instructions
- The recipe requires a deep pan/or a deep fryer.
- You need 2 stations & a baking tray with baking paper:
- 1 for chicken and 1 for flour, spices, and PANKO - plus a tray to place them on.
- Clean your chicken fillets and cut them into bite-sized pieces.
- Mix buttermilk with all your spices and toss your nuggets in. Let them marinate for a few hours. Buttermilk makes the chicken juicy when it comes in hot oil.
- Mix flour, salt, pepper, baking soda, and baking powder in a dish - add PANKO at the end and mix everything together.
- Prepare a baking tray with baking paper:
- Now you're ready. Coat your chicken pieces in the PANKO mixture - Use two forks for the process, so you avoid greasy fingers. Place the finished pieces on the baking tray.
- Turn on your deep fryer to 170 degrees Celsius (338 degrees Fahrenheit) or take a deep pan and add frying oil (about halfway).
- Heat up and fry your chicken for 2-4 minutes. Watch the color. Golden brown and crispy, then you're there. Place them on some kitchen paper and serve.
- Served with crispy fries and greens.
- Enjoy your meal
Notes
Tips for sides:
I have served slaw the last few times. Grated carrot, shredded pointed cabbage, thinly sliced celery. Mix 2 dl of 18% sour cream, 2 tablespoons of mayo, 1 tablespoon of Dijon mustard, salt, pepper, and the juice of half a lemon. Mix it all together and eat on the side.
I have served slaw the last few times. Grated carrot, shredded pointed cabbage, thinly sliced celery. Mix 2 dl of 18% sour cream, 2 tablespoons of mayo, 1 tablespoon of Dijon mustard, salt, pepper, and the juice of half a lemon. Mix it all together and eat on the side.