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  • The Best Buttermilk Chicken Nuggets | Crispy Golden Bites Of Heaven

    Crispy Golden Bites of Heaven! You'll ❤️ these Buttermilk Chicken Nuggets 🍗

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  • RECIPE

    INGREDIENTS

    1 kilogram chicken thighs, boneless, cut into nugget size pieces
    breadcrumbs, to coat
    vegetable oil, for deep frying
    lime, wedges to serve

    Brine
    2 liter water
    3 tablespoon salt
    1 tablespoon black peppercorns (sabut kali mirch)
    2 sprig thyme, large
    3 tablespoon flat leaf parsley, chopped
    2 bay leaves (tej patta)
    1 lime, cut in half
    1 whole garlic, top sliced off
    4 tablespoon honey

    Buttermilk Coating
    500 ml yogurt, whisked
    4 tablespoon water
    1/2 teaspoon black pepper powder
    1/2 teaspoon salt, or to taste

    Flour Coating
    3/4 cup all-purpose flour (maida)
    1 teaspoon paprika
    1/2 teaspoon red chilli powder
    1 tablespoon onion powder
    3/4 teaspoon black pepper powder
    3/4 teaspoon salt, or to taste

    COOKING METHOD

    1. To prepare brine, pour water into a large saucepan over high heat. Add salt, black pepper corns, thyme, flat leaf parsley, bay leaves, lime, garlic, and honey. Stir and bring to a boil. Remove from heat after 1 minute and set aside to cool completely.
       
    2. Place chicken in cooled brine, stir to mix, and refrigerate for no more than 1 hour. Ensure you do not leave the chicken in the brine for more than 1 hour as the chicken will become too salty. Remove from brine and rinse under running water.
       
    3. In the meanwhile, prepare the coatings. In a glass bowl, add all- purpose flour, paprika, garlic powder, red chilli powder, onion powder, black pepper powder, and salt. Whisk to mix well. This is the flour coating. Set aside.
       
    4. In another bowl, pour in yogurt, water, black pepper powder, and salt. Whisk well to make buttermilk coating.
       
    5. Place bread crumbs in a bowl or plate.
       
    6. Pour enough oil to deep fry in a kadhai or wok over high heat. Once hot, but not smoking, dip a chicken piece in buttermilk mixture to coat, dredge it in the flour coating, shaking off the excess flour, and then roll it in the bread crumbs to coat evenly.
       
    7. Gently slide the coated chicken into hot oil, being careful of the splattering oil. Fry in the oil, turning to cook evenly for 3 to 4 minutes, reducing heat if needed, until cooked through and golden brown in color and crispy on the outside.
       
    8. Repeat and fry in batches, without crowding the wok, till all the nuggets are fried.
       
    9. Serve hot with wedges of lime.
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