Crispy Chicken Nuggets with Tangy Sauce
Crispy Chicken Nuggets made with tender chicken and a crunchy coating.Brined for extra juiciness and fried to golden perfection.Served with a sweet and tangy homemade dipping sauce.
Ingredients
For the sauce:
- ½ cup mayonnaise
- ¼ cup honey
- ¼ cup barbecue sauce
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice
For the chicken nuggets:
- 1½ pounds boneless skinless chicken breasts
- 2 tablespoons kosher salt divided
- 2 tablespoons Worcestershire sauce
- 2 cups cold water
- 1 cup all-purpose flour
- 1 cup crushed panko breadcrumbs
- 2 teaspoons onion powder
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon baking soda
- 3 large egg whites
- Vegetable oil for frying
Instructions
- Prepare the sauce:
- In a bowl, whisk together mayonnaise, honey, barbecue sauce, mustard, and lemon juice. Cover and refrigerate.
- Cut and brine chicken:
- Cut chicken into 2-inch pieces. Mix cold water, 1½ tablespoons salt, and Worcestershire sauce until dissolved. Add chicken, cover, and refrigerate for 30–60 minutes.
- Prepare coating:
- In one bowl, combine flour, breadcrumbs, remaining salt, onion powder, pepper, garlic powder, and baking soda. In another bowl, whisk egg whites until foamy.
- Heat oil:
- Heat oil in a deep pan to 350°F (180°C).
- Coat chicken:
- Remove chicken from brine and pat dry. Dip in egg whites, then coat thoroughly in the flour mixture.
- Fry:
- Fry in batches for about 4 minutes, turning occasionally, until golden brown and crispy.
- Drain and serve:
- Place on a rack to drain excess oil. Serve hot with the sauce. Enjoy your Crispy Chicken Nuggets.
Notes
- Swap chicken breasts with chicken thighs for extra juiciness.
- Serve with fries, salad, or wraps.
- Add chili sauce to the dip for a spicy kick.