Fried Chicken Nuggies
Ingredients
Seasoning blend
- 3 tablespoons kosher salt
- 2 tablespoons each garlic powder, black pepper, all-purpose steak seasoning, paprika
- 1 tablespoon dried oregano
Flour blend
- 2 cups all-purpose flour
- 1 cup cornstarch
- ½ tablespoon baking powder
- 3 tablespoons seasoning blend (see above)
Wet mix
- 1 cup milk
- 2 tablespoons classic yellow mustard (or 1 tablespoon white vinegar or pickle juice)
- 4 pounds skinless chicken tender strips, cut into ½-inch cubes, patted dry
- Neutral oil for frying
- Quick Barbecue Sauce for dipping*
*Quick Barbecue Dipping Sauce
- 1 cup ketchup
- ¼ cup yellow mustard
- 1 tablespoon dark brown sugar
- 1 tablespoon reserved seasoning blend
- Honey to taste, for sweetness
Instructions
- Mix the ingredients for the seasoning blend in a small bowl, reserving 1 tablespoon for the dipping sauce. Mix the flour blend ingredients together in 1 bowl with 3 tablespoons seasoning blend and set aside.
- Toss the cubed chicken in a large bowl with remaining 2 tablespoons seasoning blend until evenly coated. Mix in the wet mix ingredients. For best results, let chicken rest covered in the refrigerator overnight.
- When ready to fry, add 2 to 3 inches oil to a heavy-bottomed pot and heat to 350°F. While the oil heats, put half the flour mix in a bowl to dip the chicken. Reserve remaining flour mix to use as needed (this way none goes to waste).
- Once the oil is hot, coat chicken in the flour mix, a few pieces at a time, then carefully drop the chicken pieces in the oil, cooking in small batches to keep the oil hot. Fry for 6 to 8 minutes, or until most of the bubbles in the oil have slowed and disappeared.
- Using a slotted spoon, remove to a paper-towel-lined plate or a clean, food-grade brown paper bag. Salt to taste. Keep warm until all the chicken is cooked.
- Serve with dipping sauce. Enjoy! *Quick Barbecue Dipping Sauce: Combine ingredients in a saucepan. Heat until warm, stirring, and serve alongside the chicken nuggies.
