• Recipe Book
5.0/5 rating 1 vote

Buttermilk Chicken Nuggets

  • Ready in:
  • 30 minutes (plus 2 hrs marinading time)
  • Serves:
  • 4
  • Complexity:
  • easy


  • 4 skinless boneless chicken breasts (or 8 boned thighs) cut into pieces
  • 200ml sunflower oil - for frying
  • 200ml buttermilk (most supermarkets have this now)
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcester sauce
  • 1 tsp soy sauce
  • Small pinch of cayenne
  • 100 g plain flour
  • 1 egg beaten
  • 75 g breadcrumbs
  • 45 g freshly grated parmesan
  • salt and pepper
  • Method

    Combine the buttermilk with the lemon juice, Worcester sauce, soy sauce and cayenne and soak the chicken pieces for 2 hours.

    Beat the egg and season with salt and pepper.

    Mix the breadcrumbs and parmesan on one large plate and put the flour on another.

    Remove the chicken from the marinade and roll in the flour, then in the egg mixture and then in the breadcrumbs.

    Heat the oil in a large frying pan and fry the nuggets for 2-3 minutes on each side until golden and cooked through, turning occasionally. Or put the chicken nuggets on a generously oiled baking sheet and bake for 18-20 minutes until the coating is crisp and the chicken cooked.

    While the nuggets are baking you can create nice dipping sauces and eat with salad and home-made chunky chips.

    Comments (1)

    • Sally


      15 March 2016 at 16:59 | #

      easy to make and my kids loved them


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