One of the best is of course some form of chicken nuggets, made from either breast meat or thigh.
This one fits the bill with a great little sauce for dipping that really works nicely.
I’ve significantly altered the cooking process, since I am not a big fan of big wet sloppy coatings that tend to fall off in one piece with the first bite.
FOR THE CHICKEN:
- 1 pound or more of chicken breast or boneless chicken thighs, cut into bite-size pieces
- 1 c flour
- 1/2 c cornstarch
- 2 eggs
- 1/2 c buttermilk
- 1-2 tbsp hot sauce (sriracha or your favorite)
- vegetable oil of your choice for deep frying
FOR THE DIPPING SAUCE:
- 1/3 c mayo
- 1/8 c sweet Asian chile sauce
- 3 tbsp sriacha sauce or other hot sauce
- Dry the chicken pieces.
- Whisk the flour and cornstarch together.
- Dredge the chicken pieces in the flour
- Whisk the eggs and then add the buttermilk and hot sauce and stir until mixed.
- Dip the floured chicken pieces in the egg mixture and then dredge again in the flour
- Drop immediately into hot oil heated to about 350-375° until golden brown and done.
- Place on a rack to drain away any excess oil.
- Mix the ingredients for the dipping sauce.
NOTES: The original uses a wet batter that I find utterly messy and that forms a coat that once you bite into the chicken comes off in one mass of boring breaded yuck. I prefer the method above which makes for a lighter but still crunchy coating which sticks to the chicken better. I also heated up the sauce and reduced the excessive sweetness. You can of course alter this as you wish.
SOURCE: Adapted from Damn Delicious