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Spicy Chicken Nuggets

Spicy Chicken Nuggets

Oxmoor House JANUARY 1985

  • Yield: 8 servings

Ingredients

  • 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

Preparation

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.

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