Crispy Southern-Style Chicken Nuggets

Name: Crispy Southern-Style Chicken Nuggets
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 500 g boneless, skinless chicken breast or thigh, cut into 2-3 cm pieces; 150 ml buttermilk; 150 g all-purpose flour; 50 g cornstarch; 1 tsp baking powder; 1.5 tsp fine sea salt; 0.5 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; 0.5 tsp dried oregano; 0.5 tsp dried thyme; 0.25 tsp cayenne pepper (adjust to taste); 0.25 tsp white pepper; 0.25 tsp ground ginger; 0.25 tsp mustard powder; 1 large egg; 1 tbsp water; 750 ml vegetable oil, for deep frying

Thermomix recipe: Crispy Southern-Style Chicken Nuggets. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

500 g boneless, skinless chicken breast or thigh, cut into 2-3 cm pieces
150 ml buttermilk
150 g all-purpose flour
50 g cornstarch
1 tsp baking powder
1.5 tsp fine sea salt
0.5 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
0.5 tsp dried oregano
0.5 tsp dried thyme
0.25 tsp cayenne pepper (adjust to taste)
0.25 tsp white pepper
0.25 tsp ground ginger
0.25 tsp mustard powder
1 large egg
1 tbsp water
750 ml vegetable oil, for deep frying

Instructions

Place chicken pieces into the Thermomix bowl. Chop 5 seconds / Speed 5. Transfer to a medium bowl and set aside.
Without cleaning the bowl, add salt, black pepper, garlic powder, onion powder, paprika, dried oregano, dried thyme, cayenne pepper, white pepper, ground ginger, and mustard powder to the Thermomix bowl. Mix 10 seconds / Speed 4 to combine the spices.
Add half of the mixed spices to the chopped chicken along with the buttermilk. Stir well to coat. Cover and refrigerate for at least 15 minutes, or up to 2 hours, to marinate.
In a shallow dish, combine the remaining half of the spice mix with all-purpose flour, cornstarch, and baking powder. Mix well.
In another shallow dish, whisk the egg with 1 tablespoon of water to create an egg wash.
Working in batches, remove chicken pieces from the buttermilk marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, ensuring it's fully coated. Dip into the egg wash, then dredge again in the flour mixture, pressing gently to adhere the coating.
Heat vegetable oil in a large heavy-bottomed pot or deep fryer to 170°C (340°F). Do not use the Thermomix for deep frying.
Carefully add nuggets to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes, or until golden brown and cooked through. Turn occasionally for even browning.
Remove nuggets with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.