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.

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PREP15 min
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Cooking8 h 25 min
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Ready in8 h 40 min




  1. 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.
  2. Step
    Whisk in cayenne and pour over chicken pieces. Cover and refrigerate for at least 8 hours or up to overnight.
  3. 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.
  4. 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.
  5. 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.
  6. Step
    Serve chicken with spicy peach yogurt dip.


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

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