Chicken Nuggets

Hot chicken nuggets are a perfect snack for the evening. When mixed with marinated buttermilk and crusted panko crumbs, the dish becomes a perfect balance between crunch and juice flavor.


8 pieces of boneless chicken thighs.
1 cup of buttermilk.
1 egg.
1/4th cup of finely chopped chives.
1/4th cup of grated parmesan cheese.
3 tablespoons of soy sauce.
½ teaspoon of garlic Tabasco.
1 teaspoon of salt.
1 teaspoon of pepper.
1 cup of flour.
3 beaten eggs.
2 cups of panko crumbs.
1 lemon.
1/4th cup of mild yellow mustard.
1/4th cup of honey.
Pinch of salt and pepper.

  1. Wash the boneless chicken things.
  2. Marinate both buttermilk and chicken thighs in a large bowl.
  3. Cover the bowl with plastic wrap and refrigerate overnight. This procedure is important. It helps achieve tenderness of the meat.
  4. The following day, drain the buttermilk from the bowl.
  5. Add marinated chicken thighs, egg, chive, Parmesan cheese, soy sauce, garlic Tabasco, salt, pepper and lemon in a food processor. Blend the entire mixture until a smooth paste is achieved.
  6. Make nuggets in an approximate 2 inch by 1 inch size from the above paste.
  7. Place the nuggets in a line in the baking tray.
  8. Add flour in a shallow bowl.
  9. Add beaten eggs in another bowl.
  10. Coat the nuggets in the flour, then egg, and then in the panko crumbs. Place them back again on the baking tray.
  11. Deep fry the nuggets until they achieve a golden brown color. Do remember to use medium flame. Alternatively, add 2 tablespoons of oil in a fry pan. Deep fry the nuggets. Turn each side of the nugget every 2 minutes. Continue the process for 10 minutes.
  12. Combine yellow mustard, honey, salt and pepper to create dipping sauce. 

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