Ingredients
Scale
- 2 large (1.25 pounds) boneless, skinless chicken breasts cut into small, even 1/2-inch cubes
- 3/4 cup whole milk (preferred)
- 1 tablespoon white vinegar
- 1 teaspoon fine sea salt
- 1 large egg
- 1-1/2 cups flour
- 1/2 cup cornstarch
- 1/4 cup powdered sugar
- 1 teaspoon fine sea salt
- 1/4 teaspoon celery salt
- 3/4 teaspoon white pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon mustard powder
- 3 cups peanut oil
- 1/4 cup + 2 tablespoons full-fat mayo (Best Foods)
- 1-1/2 teaspoons yellow mustard
- 1 large lemon
- 1-1/2 tablespoons honey
- 1 tablespoon honey BBQ sauce (like Sweet Baby Ray's)
Instructions
- Cut the chicken into small, even 1/2-inch cubes.
- In a bowl, whisk together the milk and vinegar and let sit for 5 minutes. Add the egg and salt, whisk until smooth, and mix in the chicken. Cover and refrigerate for at least 1 hour, up to 8 hours.
- In a large shallow bowl, combine all the breading ingredients. Take 3 tablespoons of the marinade and drizzle over the flour mixture, mixing with your fingers until small clumps form.
- Heat peanut oil in a large heavy-bottomed pot over medium-high heat to 350°F, monitoring the temperature with a thermometer. Line a plate with paper towels for draining.
- Using tongs, transfer the chicken from the marinade to the breading mixture, scattering it across the surface. Gently toss to coat, pressing the flour mixture onto the chicken.
- Carefully lower the chicken into the hot oil in batches, avoiding overcrowding. Fry for 2-3 minutes until golden brown and cooked through, stirring halfway through.
- Remove the chicken using a metal strainer or slotted spoon and drain on paper towels. Sprinkle lightly with salt if desired. Serve immediately with the sauce.
- For the sauce, whisk together mayo, mustard, honey, and BBQ sauce in a small bowl. Add 3/4 teaspoon lemon juice and season with a pinch of salt and pepper. Adjust to taste.
Notes
Make sure not to overcrowd the pot when frying, as this can affect the cooking temperature and results.
Feel free to adjust the spice levels by modifying the amounts of pepper or cayenne as per your taste.
For added flavor, let the chicken marinate for longer in the refrigerator, up to 8 hours.
Nutrition
- Serving Size: 1 nugget
- Calories: 320
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.