Zesty Chicken Nuggets
Get ready to elevate your snack game with these irresistible Zesty Chicken Nuggets, a bold twist on a classic favorite. Perfectly seasoned with a blend of paprika, garlic powder, cayenne, and lemon zest, these nuggets boast a flavorful kick that will tantalize your taste buds. Coated in crispy panko breadcrumbs mixed with Parmesan cheese, each bite delivers a satisfying crunch and a hint of zest. The nuggets are marinated in buttermilk for tenderness, then fried to golden perfection for a deliciously juicy interior. Ideal for parties, family dinners, or game-day snacking, these homemade nuggets pair beautifully with a variety of dipping sauces like ranch, honey mustard, or spicy mayo. With simple step-by-step instructions and just 35 minutes from prep to plate, this recipe is your go-to for creating crispy, zesty, and utterly addictive chicken nuggets everyone will love!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 piece egg
- 2 cups breadcrumbs (panko preferred)
- 0.5 cup grated Parmesan cheese
- 2 cups vegetable oil (for frying)
- 1 teaspoon lemon zest
Instructions
Cut the chicken breasts into bite-sized pieces, about 1-1.5 inches in size.
In a shallow dish, combine the flour, cornstarch, salt, black pepper, paprika, garlic powder, and cayenne pepper.
In another bowl, whisk together the buttermilk and egg until smooth.
In a third shallow dish, mix the breadcrumbs, grated Parmesan cheese, and lemon zest.
Dredge each chicken piece in the flour mixture, shaking off any excess.
Dip the floured chicken piece into the buttermilk mixture, allowing the excess to drip off.
Coat the chicken piece in the breadcrumb mixture, pressing gently to adhere the coating.
Repeat the breading process for all chicken pieces, setting them aside on a plate as you go.
In a deep skillet or heavy-bottomed pot, heat vegetable oil over medium heat to 350°F (175°C). Use a thermometer for accuracy.
Fry the chicken pieces in batches, making sure not to overcrowd the skillet. Cook for about 4-5 minutes per batch, turning occasionally, until they are golden brown and cooked through.
Transfer the cooked nuggets to a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauces like ranch, honey mustard, or spicy mayo.
Nutrition Facts
Calories |
6149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 520.3 g | 667% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 559 mg | 186% | |
| Sodium | 4798 mg | 209% | |
| Total Carbohydrate | 241.5 g | 88% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 18.7 g | ||
| Protein | 169.1 g | 338% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 880 mg | 68% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1712 mg | 36% | |
*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.
