Spicy Chicken Nuggets

Recipe from

Oxmoor House


10 chicken breast halves, skinned, boned, and cut into 1 1/2-inch pieces
1 1/2 cups buttermilk
2 eggs, beaten
1 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1/2 teaspoon red pepper
1 tablespoon garlic powder
2 teaspoons chili powder
1/4 teaspoon dried whole thyme
1/4 teaspoon paprika
Vegetable oil


Place chicken pieces in a shallow pan; combine buttermilk and eggs, and pour over chicken. Cover and refrigerate several hours.

Combine flour, salt, pepper, garlic powder, chili powder, thyme, and paprika in a medium mixing bowl; stir well. Drain chicken, and dredge each piece in flour mixture.

Heat 1 inch of oil in a large skillet to 375°. Add chicken in several batches, and fry 3 minutes or until golden brown, turning frequently. Add additional oil, if necessary. Drain well on paper towels.


Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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