Buttermilk Spiced Chicken Nuggets

Name: Buttermilk Spiced Chicken Nuggets
Prep time: 15 min
Cook time: 8 h 25 min
Total time: 8 h 40 min
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; 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

DINNER

SERVES 8

Category: DINNER

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.

PREP15 min

Cooking8 h 25 min

Ready in8 h 40 min

Instructions

Step
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.
Step
Whisk in cayenne and pour over chicken pieces. Cover and refrigerate for at least 8 hours or up to overnight.
Step
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.
Step
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.
Step
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.
Step
Serve chicken with spicy peach yogurt dip.

Notes

Nutritional info per serving:

6 Pieces With Sauce

Calories	470
Protein	30 g
Carbohydrates	27 g
Fat	26 g
Fibre	2 g
Sodium	1200 mg
Surgars	7 g
Saturated Fat	2.5 g
Trans Fat	0.5 g
Cholesterol	75 mg

One Reply to “Buttermilk Spiced Chicken Nuggets”

Dominica Smedley says:

August 6, 2024 at 11:19 am

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COOK’S TIP

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

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