-
The Best Buttermilk Chicken Nuggets | Crispy Golden Bites Of Heaven
-
-
RECIPE
INGREDIENTS
Brine
2 liters water
3 tablespoons salt
1 tablespoon black peppercorns (sabut kali mirch)
2 sprigs thyme, large
3 tablespoons flat leaf parsley, chopped
2 bay leaves (tej patta)
1 lime, cut in half
1 whole garlic, top sliced off
4 tablespoons honey
Buttermilk Coating
500 ml yogurt, whisked
4 tablespoons 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
1 kilogram chicken thighs, boneless, cut into nugget size pieces
breadcrumbs, to coat
vegetable oil, for deep frying
lime, wedges to serve
COOKING METHOD
- 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.
- 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.
- 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.
- In another bowl, pour in yogurt, water, black pepper powder, and salt. Whisk well to make buttermilk coating.
- Place bread crumbs in a bowl or plate.
- 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.
- 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.
- Repeat and fry in batches, without crowding the wok, till all the nuggets are fried.
- Serve hot with wedges of lime.
- 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.
-
-
-
RATE IT:
YUMMEFY - Totally awesome food at home!
Tender mouthfuls of juicy vegetarian soya chaap, t.... 
Biryani Masala recipe: If you love biryani and use.... 
Malpua Recipe: Let’s celebrate Holi with the.... 
Kadha is an immunity-boosting traditional Ayurvedi.... 
Our easy jackfruit curry or kathal ki sabzi recipe.... 