Chicken Nuggets

Recipe courtesy Chuck Hughes
Show: Chuck's Day Off Episode: Play Date
TOTAL TIME: 12 hr 35 min
Prep: 30 min
Inactive Prep: 12 hr
Cook: 5 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • Chicken Nuggets
  • 8 chicken thighs, skinned and deboned
  • 1 cup buttermilk
  • 1 egg
  • 1/4 cup finely chopped fresh chives
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons soy sauce
  • 1/2 teaspoon garlic-flavored hot pepper sauce (recommended: garlic-flavored Tabasco)
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Vegetable oil, for frying
  • 1 cup flour, for dredging
  • 3 eggs, beaten
  • 2 cups panko (Japanese) bread crumbs
  • Honey-Mustard Dipping Sauce
  • 1/4 cup mild yellow mustard
  • 1/4 cup honey
  • Salt and freshly ground black pepper
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Directions

In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.

Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.

For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.

Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.

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Newest Ratings and Reviews

Read all 13 reviews

  • on February 11, 2014

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    These nuggets turned out delicious. I think my kids will like them--the seasoning is a little stronger than they're used to, but so far they aren't huge fans of the chunked nuggets we've made, so I think the fact that these are ground will make a big difference for them. They were easy to make, super messy of course (my kitchen is a wreck!!) , but mostly I had trouble figuring out how long to cook them. They cooked up surprisingly fast (I fried them in coconut oil on the stove), so I'll have to work on my timing. :) I am hoping I can freeze them for the week's lunches, and just reheat them in the toaster oven as needed.

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  • on November 03, 2013

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    I watched the episode with this recipe and followed it exactly...
    What a disappointment!! My daughter likes chicken nuggets and she did not like these at all....
    Waste of money

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  • on April 02, 2013

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    This recipe was great and easy. My Great Nieces are very picky eaters and they loved them.

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