Two Days Homemade Chicken Nuggets Recipe
Chicken nuggets aren’t just for kids. While basic breaded-then-fried chicken may be perfectly pleasing to your little ones, with a little time and effort these bite-size pieces of poultry can be transformed into delectably satisfying morsels worthy of an adult palate.
The blend of creamy, rich buttermilk with Lee Kum Kee Sriracha Chili Sauce is what sets these chicken nuggets apart. Dipping these in spicy, creamy Lee Kum Kee Sriracha Mayo Sauce puts the perfect finishing touch on this crave-worthy homemade chicken nugget recipe.
Why We Love It
Some of our favorite recipes are elevated takes on homey classics. From Pineapple Hoisin Sliders to Jalapeño Popper Deviled Eggs, we’re always excited to find new ways to enjoy dishes we love.
Although this homemade chicken nugget recipe requires preparation one day before serving, the steps are easy. In fact, once the nuggets hit the frying oil, they cook up in just a few minutes. But if you love this recipe yet didn’t plan in advance, go ahead and try our Two Hours Chicken Nuggets.
What You Will Need
Ingredients
- ---Breadcrumbs---
- 4-5 slices stale bread
- herbs or seasonings of your choice, optional
- 1 tsp. garlic powder
- 1 tsp. onion powder
- salt and pepper to taste
- ---Frying---
- Vegetable oil for frying
Marinade
- ---Brining Chicken---
- 2 cups buttermilk
- 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- salt and pepper to taste
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Dipping
- ¼ cup Lee Kum Kee Sriracha Mayo Dressing/Sauce (Cage-Free Eggs)
Made with
Lee Kum Kee products
How to make it
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Day 1
Brining the Chicken: In a bowl, whisk together the buttermilk, Lee Kum Kee Sriracha Chili Sauce, salt, and pepper until well combined.
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Place the chicken pieces in a resealable plastic bag or a shallow dish. Pour the buttermilk-sriracha mixture over the chicken, ensuring all pieces are fully submerged. Seal the bag or cover the dish and refrigerate for 24 hours to allow the chicken to brine and absorb the flavors.
-
Breadcrumbs: Tear 4-5 slices of stale bread into pieces and place them in a food processor. Pulse until you get coarse breadcrumbs. You can add herbs or seasonings if desired. Spread the breadcrumbs on a baking sheet and let them air dry for a few hours or overnight so you’re ready to make this homemade sriracha chicken nugget recipe the next day.
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Day 2
Prepare the Breading Station: In a shallow dish, combine the homemade breadcrumbs with garlic powder, onion powder, salt, and pepper.
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Bread the Chicken: Remove the chicken from the buttermilk-sriracha brine and let any excess drip off. Coat each piece of chicken in the seasoned breadcrumbs, pressing gently to adhere the crumbs. Place the breaded chicken nuggets on a plate or baking sheet.
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Chill the Nuggets: Once all the chicken pieces are breaded, place them in the refrigerator for at least 30 minutes to allow the coating to set.
Fry the Nuggets: In a large skillet or pot, heat enough vegetable oil to submerge the chicken nuggets. Heat the oil to 350°F. Carefully add the chilled nuggets to the hot oil, frying them in batches if necessary. Fry the nuggets for about 5-7 minutes, turning occasionally, until they are golden brown and cooked through. Once cooked, remove the chicken nuggets from the oil and place them on a plate lined with paper towels to drain excess oil.
Serve these homemade sriracha chicken nuggets hot with Lee Kum Kee Sriracha Mayo Sauce for dipping. Enjoy!
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