Poultry
Southern
Yield: 4
Author: Tammy Nichols
Chicken Nuggets or Tenders - Master Cookbook Recipe # 530

Chicken Nuggets or Tenders - Master Cookbook Recipe # 530

These are the best chicken tenders and nuggets you will ever taste! Everyone raves about how good they are. By soaking the chicken in buttermilk and using a blend of ranch seasoning and paprika, you get a flavor that’s head and shoulders above anything you’d find at a drive-thru. Pressing the flour into the chicken and letting it rest is the real secret to a crust that stays perfectly attached and wonderfully crunchy.

This is recipe #530 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 6 minTotal time: 21 min Soaking Time:: 30 min Resting Time:: 10 min
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Ingredients

  • Chicken: Whole chicken breast (cut into 1-inch strips for tenders or 1-inch pieces for nuggets)
  • Soak: Whole buttermilk (enough to cover chicken)
  • The Coating:
  • 1-1/2 cups Self-rising flour
  • 1-1/2 Tbsp Hidden Valley Ranch mix (dry)
  • 2 tsp Paprika
  • 1-1/2 tsp Salt
  • 1 tsp Black pepper
  • Frying: Cooking oil (about 1 inch deep in skillet)

Instructions

  1. The Soak: Place your chicken strips or nuggets in a bowl and cover with buttermilk. Let them soak at room temperature for 20 to 30 minutes to tenderize the meat.
  2. Seasoned Flour: In a shallow dish, whisk together the self-rising flour, ranch mix, paprika, salt, and pepper until thoroughly combined.
  3. Dredge & Press: Place the chicken into the flour mixture. Turn each piece to coat evenly, and use your hands to firmly press the flour onto the chicken.
  4. Rest: Let the coated chicken rest for 10 minutes before frying. This step is crucial for helping the crust adhere to the meat.
  5. Heat the Oil: Heat about 1 inch of oil in a skillet. Test it by dropping a small piece of flour coating in; if it floats and sizzles immediately, you’re ready.
  6. Fry:
  7. Tenders: Fry for 3 minutes per side.
  8. Nuggets: Fry for 4 minutes if deep frying, or 2 minutes per side if pan frying. (Adjust time for larger pieces).
  9. Drain: Remove the chicken and place it on a wire cooling rack with parchment or paper towels underneath to catch the oil.

Notes

Tammy’s Tips: Chicken is often much cheaper on the bone, so I like to buy it on sale and cut the breast meat off myself! When you're finished cooking, whatever you do, do not rest the chicken directly on paper towels. It will cause the chicken to "sweat" and make your beautiful crust soggy. Serve these with some Honey Mustard (Master Cookbook Recipe # 603) or my Dippen Chicken Sauce (Master Cookbook Recipe # 599) for a real treat!