Crispy Cheddar Herb Chicken Nuggets
Delicious crispy chicken nuggets marinated in buttermilk and coated with a cheddar, herb, and breadcrumb mixture.
Ingredients
- 0.45 kg chicken breast, cut into bite-sized pieces
- 0.24 L buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.12 kg all-purpose flour
- 0.12 kg panko breadcrumbs
- 0.12 kg sharp cheddar cheese, grated
- 2 whole eggs, beaten
- None L vegetable oil, for frying
- None cup fresh chopped parsley (for garnish)
Instructions
- In a large bowl, combine the buttermilk, garlic powder, onion powder, paprika, oregano, thyme, salt, and black pepper. Whisk together until well mixed. Add the chicken pieces to the bowl, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for the best flavor).
- When ready to cook, heat about 1 inch of vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- In one shallow dish, place the flour. In the second dish, beat the eggs. In a third dish, mix the panko breadcrumbs with the grated cheddar cheese.
- Remove the marinated chicken from the fridge. Take each piece and first coat it in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, press each piece firmly into the panko and cheddar mixture to ensure a good coating.
- Once the oil is hot, carefully add the chicken nuggets to the skillet in small batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and crispy. Use a slotted spoon to transfer the cooked nuggets to a paper towel-lined plate to drain any excess oil.
- Once all chicken nuggets are cooked, garnish with fresh chopped parsley. Serve warm with your favorite dipping sauce – barbecue, ranch, or honey mustard are great choices!
Notes
Marinate the chicken overnight for best flavor.