Ingredients:

  • 5 lb Chicken Breast, boneless, skinless, cut into 1-inch pieces
  • 1 cup Buttermilk
  • 1 tsp Fine Sea Salt (for brine)
  • ½ tsp Black Pepper, freshly ground
  • 1 Tbsp Hot Sauce (optional)
  • 1 cup All-Purpose Flour
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ½ tsp Salt (for dredge)
  • 2 Large Eggs, lightly beaten
  • 1 Tbsp Milk or Water
  • 2 cups Panko Breadcrumbs
  • 1 Tbsp Smoked Paprika
  • ½ tsp Salt (for crumb coat)
  • 4 cups Neutral Frying Oil (Canola, vegetable, or peanut oil)

Instructions:

  1. Trim the chicken breast and cut it into uniform, bite-sized nugget shapes (approximately 1 inch / 2.5 cm pieces).
  2. In a medium bowl, combine the chicken pieces, buttermilk, 1 tsp salt, pepper, and hot sauce (if using). Stir well, cover, and refrigerate for a minimum of 30 minutes (up to 4 hours).
  3. Remove the chicken from the buttermilk mixture, allowing the excess liquid to drip off. Do not rinse. Pat the pieces very lightly with kitchen paper if they seem overly wet.
  4. Prepare three separate shallow dishes/trays in a row: Station 1 (Flour): Whisk together the flour, garlic powder, onion powder, and ½ tsp salt. Station 2 (Egg): Whisk the eggs and milk/water until frothy. Station 3 (Crumb): Mix the Panko, smoked paprika, and the remaining ½ tsp salt thoroughly.
  5. Working in small batches (5–6 pieces at a time), triple-dredge each nugget through the stations in order: Coat completely in flour (shaking off excess), dip briefly in egg wash, and press firmly into the Panko mixture to ensure a thick, even coating.
  6. Place the fully breaded nuggets on a wire rack set over a baking sheet. Refrigerate for at least 30 minutes. This allows the coating to adhere properly.
  7. Pour the frying oil into the deep pot to a depth of at least 2 inches (5 cm). Heat the oil over medium-high heat until it reaches a steady temperature of 350°F (175°C). Use a thermometer to monitor.
  8. Carefully lower 5–6 chilled nuggets into the hot oil using tongs. Do not overcrowd the pot, as this drops the oil temperature and leads to soggy nuggets.
  9. Fry for 4–6 minutes, turning once or twice, until the nuggets are deep golden brown and the internal temperature registers 165°F (74°C).
  10. Remove the finished nuggets and place them immediately onto a clean wire rack to drain excess oil. Sprinkle lightly with extra salt immediately.
  11. Repeat with the remaining batches until all Chicken Nuggets are cooked. Serve piping hot.