Soy-Free Mini Chicken Nuggets
Indulge in crispy, golden perfection with these Soy-Free Mini Chicken Nuggets, crafted for a flavorful and allergen-friendly twist on the classic snack. Made from tender, bite-sized pieces of marinated chicken breast, these nuggets are coated in a seasoned flour blend featuring garlic powder, onion powder, and paprika for irresistible taste in every bite. Double-dipped for extra crunch and fried to perfection, they boast a delightful texture that's perfect for dipping in your favorite sauces. Completely free of soy and ready in just 35 minutes, this recipe is the ideal choice for families seeking wholesome, homemade comfort food. Whether served as a kid-approved dinner, party appetizer, or game-day snack, these crispy nuggets will steal the show.
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Recipe Information
Ingredients
- 1 pound Chicken breast, boneless and skinless
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Water
- 2 cups Vegetable oil
Instructions
Cut the chicken breast into small, bite-sized cubes, roughly 1 inch in size.
In a large bowl, combine the chicken pieces and buttermilk. Mix well, ensuring the chicken is fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more tender nuggets.
In a shallow dish, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, salt, and black pepper. Set aside.
In another shallow bowl, beat the eggs and mix in the water to create an egg wash.
Remove the chicken from the refrigerator. One by one, dredge each piece in the flour mixture, then dip into the egg wash, and finally coat again in the flour mixture, pressing lightly to ensure the coating adheres.
In a large, deep skillet or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). It's best to use a thermometer to maintain an even temperature.
Carefully add a few pieces of chicken to the hot oil, ensuring not to overcrowd the pan. Fry each batch for about 4-5 minutes, or until golden brown and the internal temperature of the chicken reaches 165°F (75°C).
Using a slotted spoon, transfer the cooked nuggets to a plate lined with paper towels to drain any excess oil.
Serve the soy-free mini chicken nuggets warm with your favorite dipping sauce.
Nutrition Facts
Calories |
5214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 453.6 g | 582% | |
| Saturated Fat | 72.3 g | 362% | |
| Polyunsaturated Fat | 269.3 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 3105 mg | 135% | |
| Total Carbohydrate | 139.5 g | 51% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 12.8 g | ||
| Protein | 174.7 g | 349% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 430 mg | 33% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1874 mg | 40% | |
*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.
