Tex-Mex Chicken Nuggets

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 73%
  • Fat: 24.5g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.8g
  • Carbohydrate: 7.5g
  • Fiber: 0.0g
  • Cholesterol: 52mg
  • Iron: 0.0mg
  • Sodium: 379mg
  • Calcium: 0.0mg


  • 3/4 cup sour cream
  • 3/4 cup commercial green salsa
  • 1/2 cup mayonnaise
  • 2 teaspoons lime juice
  • 1/2 teaspoon ground red pepper
  • 1 cup masa harina
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon chili powder
  • 3/4 cup whole milk
  • 1/4 cup plus 2 tablespoons club soda
  • 1 egg, beaten
  • 1 egg white
  • 1/3 cup minced pickled jalapeno pepper
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1-inch pieces
  • Vegetable oil


  1. Combine first 5 ingredients in a small bowl; stir well. Cover and chill at least 1 hour.
  2. Combine masa harina, baking powder, salt, and chili powder; stir well. Combine milk, club soda, egg, and egg white; add mixture to dry ingredients, stirring well. Stir in jalapeno pepper.
  3. Dip chicken pieces in batter, coating well. Pour oil to depth of 2 inches in a Dutch oven; heat to 375°. Fry chicken, a few pieces at a time, 4 to 5 minutes or until golden. Drain on paper towels. Serve with sour cream mixture.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tex-Mex Chicken Nuggets Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy