Chicken Nuggets

Easy, Moderate, Complex

Yields : 8 servings

Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.

You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup (250 ml) of milk with 1 tablespoon (15 ml) of lemon juice or vinegar achieves the same result.


  • For the chicken nuggets :
    • 8 chicken thighs, skinned and deboned
    • 1 cup of buttermilk (250 ml)
    • 1 egg
    • 1/4 cup chives, finely chopped (60 ml)
    • 1/4 cup of grated parmesan cheese (60 ml)
    • 3 tablespoons soy sauce (45 ml)
    • 1/2 teaspoon garlic Tabasco (2 ml)
    • 1 teaspoon each of salt and pepper (5 ml)
    • 1 cup of flour for dredging (250 ml)
    • 3 eggs, beaten
    • 2 cups panko crumbs (500 ml)
    • 1 lemon
  • For the honey mustard dipping sauce:
    • 1/4 cup of mild yellow mustard (60 ml)
    • 1/4 cup of honey (60 ml)
    • Salt and pepper


  1. In a large bowl, marinate the pieces of chicken with buttermilk.  Cover with plastic wrap and leave in the refrigerator overnight.  This will tenderize the chicken.
  2. Drain and discard the buttermilk.  In a food processor; combine the marinated chicken, egg, chive, parmesan, , soy sauce, garlic Tabasco, juice of lemon salt and pepper. Blend until a smooth paste is formed, about 1 minute.  Make about 2 inch by 1inch nuggets, lining them up on a baking tray. In a shallow bowl add flour and in a separate bowl the beaten eggs. Coat the nuggets in flour, then egg, then panko crumbs and place back on tray.  Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every two minutes for about 10 minutes.
  3. For the dipping sauce, combine all ingredients in a bowl and mix well. Can be made up to 1 day in advance