Cajun Style Chicken Nuggets
Get ready to spice up your snack game with these irresistible Cajun Style Chicken Nuggets! Marinated in tangy buttermilk and bold Cajun seasoning, these bite-sized pieces of chicken are perfectly tender on the inside and crispy on the outside. Coated in a triple-layer breading of seasoned flour, whisked eggs, and golden breadcrumbs, each nugget is fried to perfection for that satisfying crunch. Bursting with the smoky, spicy flavors of paprika, garlic, and black pepper, these nuggets make a crowd-pleasing appetizer or an easy dinner served alongside your favorite dipping sauces. Whether you crave a zesty Cajun aioli or classic ranch, these homemade nuggets are the ultimate comfort food with a kick!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 cup Buttermilk
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 2 pieces Eggs
- 1.5 cups Breadcrumbs
- 3 cups Vegetable oil (for frying)
Instructions
Cut the chicken breasts into bite-sized pieces, approximately 1-inch cubes.
In a bowl, combine buttermilk with 1 tablespoon of Cajun seasoning. Add the chicken pieces and mix to ensure they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for enhanced flavor.
In a shallow dish, mix the flour, cornstarch, remaining 0.5 tablespoon of Cajun seasoning, garlic powder, paprika, salt, and black pepper.
In a separate bowl, whisk the eggs.
In another shallow dish, spread out the breadcrumbs.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, dip it into the egg, and then coat it fully with breadcrumbs. Place the prepared nuggets on a plate or tray.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). You can use a kitchen thermometer to monitor the oil temperature.
Carefully fry the chicken nuggets in batches, making sure not to overcrowd the pan. Cook each batch for 4-5 minutes, turning occasionally, until the nuggets are golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Transfer the cooked nuggets to a paper towel-lined plate to drain excess oil.
Serve hot with your favorite dipping sauces, such as ranch, honey mustard, or a spicy Cajun-inspired aioli.
Nutrition Facts
Calories |
2050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.5 g | 240% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 6.1 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 463 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
