Crisp Chicken Nuggets

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Crisp Chicken Nuggets
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Crisp Chicken Nuggets

Added by: on Feb 1st, 2011
Some people like chicken nuggets for their crunchy crust and juicy meat. Others think the dipping sauces are what makes them so good. Whatever the reason, these crisp morsels are sure to please. You’ll need about 2 cups dipping sauce to accompany the nuggets. Each sauce recipe makes about 1 cup, .. more >
Prep Time:
50 min
Cook Time:
10 min
Ready In:
1 h



Original Recipe Yield: 6 servings


  • Dipping sauces
  • 3 whole chicken breasts (about 1 lb each, skinned, boned, and sglit, or 10 chicken thighs,a out 3 lbs total, skinned)
  • 1 cup all-purpose flour
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 3/4 cup beer
  • Salad oil
Nutrition Facts
Crisp Chicken Nuggets

Servings Per Recipe: 6

Amount Per Serving

Calories: 176

  • Total Fat: 2.2 g
  •     Saturated Fat: 0.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 48.4 mg
  • Sodium: 485.6 mg
  • Total Carbs: 17.1 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.1 g
  • Protein: 18.4 g
The following items or measurements are not included:
  • Dipping sauces

how is this calculated?

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Prepare sauces of your choice; set aside. Rinse chicken and pat dry. If using thighs, cut meat to bone along entire length on inside of each thigh. With knife blade, scrape meat free from bone. Cut breast or thigh meat into 1 1/2-inch chunks.


In a large bowl, stir together flour, paprika, salt, and pepper with a wire whisk. Gradually whisk in beer, blending until smooth.


Ln a deep pan, heat 2 inches of oil to 350°F on a deep-frying thermometer. Place chicken in batter and stir to coat. Using tongs, lower about 8 pieces of chicken, one at a time, into oil. Cook until meat in center is no longer pink when slashed (about 4 minutes). If nuggets stick together while cooking, gently break apart with the side of a spoon. Lift nuggets from oil with a slotted spoon, drain on paper towels, and keep warm. Repeat with remaining chicken. Serve warm, with sauces for dipping.


DIJON SAUCE. In a small bowl, stir together 3/4 cup sour cream, 1/4 cup Dijon mustard, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon pepper.


HORSERADISH MAYONNAISE. Stir together 3/4 cup mayonnaise, 6 to 7 tablespoons prepared horseradish, and 1 tablespoon lemon juice.

Cooks' note:
Prepare Crisp Chicken Nuggets, but decrease flour in batter to 3/4 cup. To flour mixture add 1/4 cup cornmeal, 2 teaspoons chili powder, and 1/4 teaspoon each ground cumin and oregano leaves. Serve with Guacamole Dip. (One recipe Guacamole Dip makes enough to accompany a full recipe of nuggets.)
GUACAMOLE DIP. Halve and pit 2 medium-size avocados, then scoop pulp into a small bowl. Mash pulp; stir in 1/4 cup sour cream or plain yogurt, 2 tablespoons lemon or lime juice, 2 tablespoons chopped fresh cilantro (coriander) leaves, 1/2 teaspoon ground cumin, and 2 to 4 tablespoons canned diced green chiles. Season to taste with salt and liquid hot pepper seasoning.

Prepare Crisp Chicken Nuggets, but decrease salt in batter to 3/4 teaspoon. To flour mixture add 3 tablespoons grated Parmesan cheese and 1/2 teaspoon each dry basil, dry rosemary, thyme leaves, and oregano leaves. Omit sauces; instead, serve lemon wedges to squeeze over nuggets.


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