Crispy Chicken Nuggets
Crispy Chicken Nuggets are golden, crunchy, and juicy inside.
Ingredients
For the sauce
- 1/2 cup mayonnaise
- 1/4 cup honey
- 1/4 cup barbecue sauce
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice
For the chicken nuggets
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons kosher salt
- 2 tablespoons Worcestershire sauce
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs crushed
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 3 egg whites
- Vegetable oil for frying
Instructions
- In a bowl, whisk together mayonnaise, honey, barbecue sauce, mustard, and lemon juice. Cover and refrigerate.
- Cut chicken into bite-sized pieces.
- In a bowl, mix cold water, salt, and Worcestershire sauce. Add chicken and brine for 30–60 minutes in the fridge.
- In one bowl, combine flour, breadcrumbs, salt, onion powder, pepper, garlic powder, and baking soda.
- In another bowl, whisk egg whites until foamy.
- Remove chicken from brine and pat dry.
- Heat oil in a deep pan to 350°F (180°C).
- Dip chicken into egg whites, then coat in the dry mixture.
- Fry in batches until golden brown and cooked through, about 4–5 minutes.
- Drain on paper towels and serve Crispy Chicken Nuggets hot with dipping sauce.
Notes
- Use chicken thighs for extra juiciness
- Add spices like paprika or chili powder for more flavor
- Serve with fries or salad for a complete meal