Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup (240ml) buttermilk
  • 2 teaspoons (10g) hot sauce (like Tabasco)
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) paprika
  • 1 cup (120g) all-purpose flour
  • 1 cup (100g) breadcrumbs (panko for extra crunch)
  • 2 teaspoons (10g) cayenne pepper (adjust to taste)
  • 1 teaspoon (5g) black pepper
  • 1 teaspoon (5g) salt
  • Vegetable oil (for frying)

Instructions:

  1. In a mixing bowl, combine buttermilk, hot sauce, garlic powder, and paprika. Add chicken pieces and mix well. Cover and refrigerate for 30 minutes.
  2. In a separate bowl, mix flour, breadcrumbs, cayenne pepper, black pepper, and salt. Set aside.
  3. Remove chicken from marinade and allow excess to drip off. Dredge each piece in the breading mixture until fully coated.
  4. In a frying pan, heat about 1 inch of vegetable oil over medium heat until shimmering (about 350°F/175°C).
  5. Carefully add breaded chicken pieces to the hot oil, without overcrowding the pan. Fry for 3-4 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/75°C).
  6. Remove nuggets and place them on a baking sheet lined with paper towels to drain excess oil. Serve hot with your favourite dipping sauces.