Why You’ll Love this Buttermilk Chicken Nuggets Recipe
You’re going to love this Buttermilk Chicken Nuggets recipe because it combines juicy, tender chicken with a flavorful, crispy coating.
I can’t get enough of these bites; they’re perfect for a quick dinner or a fun snack. The tangy buttermilk marinade guarantees the chicken stays moist, while the crunchy breadcrumbs make each bite irresistible.
Plus, they’re baked, so you don’t have to worry about excess oil. I often serve them with a side of dipping sauce, and they disappear in no time!
Trust me, once you try these, you’ll want to make them a regular in your kitchen.
Ingredients of Buttermilk Chicken Nuggets
When you’re gearing up to make Buttermilk Chicken Nuggets, the first step is gathering all your ingredients. Trust me, having everything ready to go makes the whole cooking process smoother. Plus, there’s nothing worse than realizing you’re missing a key ingredient halfway through. So, let’s get organized. Here’s what you’ll need to whip up this delicious recipe!
- 1/2 cup low-fat buttermilk
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1 lb boneless chicken breast, cut into 1/2-inch strips
- 2 cups fresh English muffin breadcrumbs (about 2 muffins)
- 1/3 cup grated Parmesan cheese
- Cooking spray
Now, before you plunge into the cooking, let’s chat a bit about the ingredients. The buttermilk is a game-changer here; it tenderizes the chicken beautifully, making each bite juicy and flavorful.
If you don’t have low-fat buttermilk, you could mix regular milk with a splash of vinegar or lemon juice as a quick substitute.
And those English muffin breadcrumbs? They add a delightful crunch that’s hard to resist. You can even use leftover muffins that are a bit stale—waste not, want not, right?
Just remember, the fresher your ingredients, the tastier your nuggets will be. So, gather everything and get ready for some nugget magic!
How to Make Buttermilk Chicken Nuggets
Alright, let’s plunge into making those mouth-watering Buttermilk Chicken Nuggets. First things first, you’ll want to grab that 1/2 cup of low-fat buttermilk and mix it with 1 tablespoon of fresh lemon juice, 1 teaspoon of dried Italian seasoning, 1/2 teaspoon of salt, 1/4 teaspoon of ground red pepper, and 1/4 teaspoon of black pepper in a zip-top plastic bag.
This flavorful concoction is what’s going to make your chicken strips ultra-tender and packed with flavor. Once you’ve got it all mixed up, toss in your 1 pound of boneless chicken breast that’s been cut into 1/2-inch strips. Seal that bag up and give it a good shake, so everything gets coated nicely.
Now, here’s the tough part: let it marinate in the fridge for about 30 minutes. I mean, who doesn’t love a little patience in the kitchen?
While your chicken is soaking up all that goodness, preheat your oven to 375°F. This is the moment to get your breadcrumbs ready. You’ll need 2 cups of fresh English muffin breadcrumbs mixed with 1/3 cup of grated Parmesan cheese. Just grab a bowl and combine them well—this is what’s going to give your nuggets that irresistible crunch.
When your chicken is done marinating, take it out of the bag and lay the strips on a sheet of wax paper. Now, sprinkle about 1 cup of that breadcrumb mixture evenly over the chicken. Don’t be shy; we want every piece to be coated. Flip the chicken over and sprinkle the remaining breadcrumbs on the other side.
After all that coating, it’s time for the chicken to hit the baking sheet. Make sure you’ve sprayed the baking sheet with cooking spray, because nobody wants their delicious nuggets to stick. Arrange your chicken strips on the sheet, and then pop them in the oven for about 30 minutes.
You’ll know they’re ready when they’re golden brown and making your kitchen smell like a dream. Just think about it: crispy, flavorful nuggets that are way better than what you’d find in a fast-food bag. Plus, you made them yourself. Who knew cooking could feel this rewarding? Enjoy every bite, and maybe even share—if you’re feeling generous.
Buttermilk Chicken Nuggets Substitutions & Variations
Although the classic buttermilk chicken nuggets are delicious as they are, there are plenty of substitutions and variations to make them your own.
For a gluten-free option, try using crushed cornflakes or almond flour instead of breadcrumbs. If you’re looking for extra flavor, I love adding garlic powder or smoked paprika to the breadcrumb mixture.
You can also swap out the chicken for turkey or even tofu for a vegetarian twist. Experiment with different cheese like cheddar or add herbs like parsley for freshness.
Get creative, and you’ll discover a version that suits your taste perfectly!
What to Serve with Buttermilk Chicken Nuggets
What should you serve alongside those delicious buttermilk chicken nuggets? I love pairing them with crispy sweet potato fries for a delightful contrast.
A fresh garden salad with a tangy vinaigrette adds a revitalizing touch, balancing the richness of the nuggets. For dipping, homemade honey mustard or ranch dressing is always a hit.
If you’re in the mood for something heartier, creamy mac and cheese complements the nuggets beautifully. You can even whip up some coleslaw for a crunchy side.
No matter what you choose, these sides will elevate your buttermilk chicken nuggets into a memorable meal!
Additional Tips & Notes
When preparing buttermilk chicken nuggets, I’ve found that a few extra tips can really enhance the final result.
First, try marinating the chicken overnight for deeper flavor. If you want extra crunch, double-dip the chicken by first dipping it in the buttermilk mixture again before coating it in breadcrumbs.
Don’t skimp on the cooking spray; it helps achieve that golden-brown finish. For a fun twist, add spices like paprika or garlic powder to the breadcrumb mixture.
Finally, serve with a variety of dipping sauces to elevate your meal. Enjoy experimenting to find your perfect flavor combination!