Mexican Cornmeal Chicken Nuggets
Crispy, golden, and bursting with bold Mexican-inspired flavors, these Mexican Cornmeal Chicken Nuggets are a flavorful twist on a classic favorite. Coated in a perfectly seasoned blend of cornmeal, chili powder, and cumin, each juicy chicken bite delivers a satisfying crunch with a hint of spice. This quick and easy recipe is ready in just 30 minutes, making it perfect for weeknight dinners, party appetizers, or game-day snacks. Serve with zesty lime aioli, creamy guacamole, or fresh salsa for an irresistible pairing that will leave everyone craving more. Whether you're catering to kids or adults, these homemade nuggets are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 pound Chicken breast
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 2 large Eggs
- 0.25 cup Milk
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 cups Vegetable oil
Instructions
Cut the chicken breast into bite-sized pieces, about 1-inch cubes. Set aside.
In a medium bowl, whisk together the cornmeal, flour, chili powder, cumin, garlic powder, salt, black pepper, and paprika.
In another shallow bowl, beat the eggs and mix in the milk to create an egg wash.
Set up a breading station by arranging the chicken pieces, the bowl with the egg wash, and the cornmeal mixture in order.
Dip each chicken piece into the egg wash, ensuring it is fully coated, then press it into the cornmeal mixture, evenly coating all sides. Shake off any excess coating and place the coated pieces on a plate or tray.
Heat the vegetable oil in a large skillet or deep pan over medium-high heat until it reaches 350°F (175°C). Test by dropping a small pinch of the coating into the oil; it should sizzle immediately.
Carefully add the chicken nuggets to the hot oil in small batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and fully cooked (internal temperature should reach 165°F or 74°C).
Remove the cooked nuggets from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Repeat with the remaining chicken pieces until all nuggets are cooked.
Serve hot with your favorite dipping sauce, such as salsa, guacamole, or a zesty lime aioli. Enjoy!
Nutrition Facts
Calories |
5401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 454.2 g | 582% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 271.1 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 4080 mg | 177% | |
| Total Carbohydrate | 213.8 g | 78% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 4.9 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 235 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1964 mg | 42% | |
*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.
