Buttermilk Spiced Chicken Nuggets

These ultimate chicken nuggets are juicy, aromatic and layered with flavour. Seasoning the buttermilk marinade and flour coating is the key to the great taste that promises to make any picnic or occasion unforgettable. This recipe is featured in July as one of 15 exceptional recipes found in the 2021 Milk Calendar.

  • prep time: 15 min
  • cook/marinating time: 25 min/8 hrs
  • serves: 6-8

WHAT YOU NEED

Ingredients

  • 4 boneless, skinless chicken breasts (about 2 lb/1 kg)
  • 2 cups (500 mL) local buttermilk
  • 2 tbsp (30 mL) granulated sugar
  • 2 tbsp (30 mL) garam masala, divided
  • 2 tbsp (30 mL) salt, divided
  • 2 tsp (10 mL) ground coriander, divided
  • 2 tsp (10 mL) turmeric, divided
  • 2 tsp (10 mL) garlic powder, divided
  • 2 tsp (10 mL) black pepper, divided
  • 1 tsp (5 mL) ground ginger, divided
  • 1/2 tsp (2 mL) cayenne pepper
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) cornstarch
  • 1 tbsp (15 mL) paprika
  • 4 cups (1 L) canola oil

 

Spiced Peach Yogurt Dip

  • 1 local peach, peeled, pitted and diced
  • 1/4 cup (60 mL) spicy sweet chili sauce (Thai chili sauce)
  • 1/4 cup (60 mL) water
  • 1 1/2 tsp (7 mL) grated fresh ginger
  • 1/4 cup (60 mL) plain Greek yogurt
  • 1/2 tsp (2 mL) sriracha

 

INSTRUCTIONS

Print Recipe
  • Cut chicken into 1 ½-inch (3.5 cm) pieces and place in large bowl. In another bowl, whisk together buttermilk, sugar and half each of the garam masala, salt, coriander, turmeric, garlic powder, pepper and ginger.
  • Whisk in cayenne and pour over chicken pieces. Cover and refrigerate for at least 8 hours or up to overnight.
  • Spicy Peach Yogurt Dip: In a small pot, combine peaches, chili sauce, water and ginger and bring to a simmer over medium heat and cook for about 15 minutes or until thickened and peaches are very soft. Let cool slightly and transfer to a blender with yogurt and sriracha; blend until smooth. Transfer to a jar and cover and refrigerate until cold.
  • In a large, shallow dish, whisk together flour, cornstarch, paprika and remaining garam masala, salt, coriander, turmeric, garlic powder pepper and ginger. Dredge chicken, one piece at a time, in flour mixture, coating well, and then place on large baking sheet.
  • Meanwhile, in a large, heavy, high-sided pot, heat oil over medium heat to 350°F (180°C). Add chicken in batches to oil and fry for about 3 minutes or until golden brown and no longer pink inside. Using tongs, transfer chicken pieces to a rack set over baking sheet. Repeat with remaining chicken.
  • Serve chicken with spicy peach yogurt dip.

 

Tip:  If fresh peaches are unavailable, substitute 3/4 cup (175 mL) frozen peaches, thawed and diced.

NUTRITIONAL INFO PER SERVING:

6 pieces with sauce:
Calories 470
Fat 26 g
Saturated Fat 2.5 g
Trans Fat 0.5 g
Cholesterol 75 mg
Sodium 1,200 mg
Carbohydrates 27 g
Fibre 2 g
Sugars 7 g
Protein 30 g

 
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