Ingredients
- 2 chicken breasts, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon baking powder
- 1 large egg
- 2 tablespoons hot sauce
- Vegetable oil, for frying
- Optional: ranch sauce, garlic sauce, or spicy mayo for serving
Instructions
- Place chicken pieces in a bowl and add buttermilk, egg, and hot sauce. Mix well and let rest for at least 10 minutes.
- In another bowl, combine flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne pepper, chili powder, oregano, and baking powder.
- Remove chicken from marinade, letting excess drip off, and coat thoroughly in seasoned flour.
- For extra crispiness, dip coated chicken back into the buttermilk mixture and coat again in flour.
- Heat about 2 inches of vegetable oil in a deep pan over medium heat.
- Fry nuggets in batches for 4 to 5 minutes, turning occasionally, until golden brown and fully cooked.
- Transfer to a paper towel-lined plate and let rest for 2 minutes.
- Serve hot with your favorite dipping sauces.
Notes
- Adjust cayenne pepper to control spice level.
- Double coating gives extra crunch.
- Do not overcrowd the pan while frying.
- Use a wire rack instead of stacking to keep nuggets crispy.
- Best served immediately for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 95 mg
