Next, I heat up the oil in my frying pan—good quality oil makes a huge difference. Once it’s hot (around 350°F), I take the marinated chicken pieces out, letting the excess buttermilk drip off, and then dredge them in the flour mixture. It’s important to coat them well to achieve that crispy, crunchy exterior. I gently place the nuggets in the hot oil, being careful not to overcrowd the pan. Fry them for about 4-5 minutes on each side or until golden brown. The sizzle of the nuggets hitting the oil is music to my ears!
Once they’re perfectly golden, I use a slotted spoon to remove the nuggets and place them on a plate lined with paper towels to absorb any excess oil. My kitchen smells heavenly at this point! I always give them a final sprinkle of salt while they’re still hot for extra flavor.
Pro Tips for Best Results
I tested this recipe three ways: frying, baking, and air-frying. While the fried version is undeniably delicious, the air-fried nuggets were surprisingly tasty and much healthier! If you opt for the air fryer, spray them with a little cooking oil to get that desired crispiness without deep frying.
Another tip I can give you is to let the nuggets rest for a minute or two after frying. This helps the crust set and keeps your nuggets deliciously crunchy. I found that a resting period allows the steam to escape, avoiding sogginess.
Finally, you can play around with the spices. I love adding a bit of smoked paprika or even some Italian herbs for a different flavor twist. Experimenting is part of the fun, and you might just discover your new favorite combo!
Common Mistakes to Avoid
One common mistake I made when starting out was not letting the oil reach the right temperature. If the oil is too cold, the nuggets soak up oil and become greasy instead of crispy. A cooking thermometer is my best friend here; it helps keep me on track.
Another thing to watch out for is overcrowding the frying pan. I learned this the hard way! When you add too many nuggets at once, they steam instead of fry, resulting in a disappointing texture. It’s so worth it to fry them in batches to ensure everyone gets that perfect crunch.
Also, be careful with the flour mixture; I found that it helps to use a good quality all-purpose flour for the best texture. Lower quality flour can lead to a gummy coating that sticks together rather than crisps up nicely.
Lastly, make sure to adjust the seasoning according to your taste. Some might like a bit more heat, while others prefer a mild flavor. It’s always good to taste and adjust before frying. (See the next page below to continue…)