Description

Who doesn’t love crispy, tender chicken nuggets? This recipe gives you that fast-food crunch with none of the mystery ingredients. The secret? A tangy pickle juice marinade and a perfectly spiced coating. Serve them hot with your favorite dipping sauces—these nuggets will disappear fast!

Ingredients

Scale

For the Marinade:

1 cup buttermilk (*or 1 cup milk + 1 tbsp lemon juice*)
¾ cup dill pickle juice (key for flavor & tenderness!)
1 egg

For the Coating:

1½ cups all-purpose flour (or GF flour blend)
⅓ cup fine breadcrumbs (or panko)
4 tbsp cornstarch (for extra crispiness)
1½ tbsp powdered sugar (helps browning)
½ tsp smoked paprika (or regular paprika)
½ tsp baking powder (for crunch)
1 tsp salt
½ tsp black pepper

For Frying:

4 cups canola oil (or peanut/vegetable oil)

Instructions

1. Marinate the Chicken

Cut 1½ lbs boneless chicken breast into 1-inch pieces.
Whisk together buttermilk, pickle juice, and egg in a bowl.
Add chicken, ensuring pieces are fully submerged. Cover and refrigerate for at least 30 mins (*4+ hours for best results*).

2. Prepare the Coating

In a separate bowl, mix flour, breadcrumbs, cornstarch, powdered sugar, paprika, baking powder, salt, and pepper.

3. Dredge the Chicken

Remove chicken from marinade (let excess drip off).
Toss each piece in the flour mixture, pressing firmly to adhere. Place on a wire rack for 5 mins (helps coating stick).

4. Fry to Perfection

Heat oil in a heavy pot (Dutch oven) to 350°F (175°C).
Fry nuggets in small batches (don’t overcrowd!) for 3–4 mins per side until golden brown.
Drain on a paper towel-lined plate and sprinkle with flaky salt.

Notes

✔ Double the batch – Freeze extras before frying for quick meals later.
✔ No deep fryer? Bake at 425°F (220°C) for 15–18 mins or air-fry at 400°F (200°C) for 10–12 mins.
✔ Gluten-free? Swap flour for GF blend and use GF breadcrumbs.

Prep Time: 15 mins
Cook Time: 20 mins

Nutrition

Calories: 420 Cal Per Serving
Fat: 22g
Carbohydrates: 24g
Protein: 30g