Sour cream and onion chicken nuggets

Little childhood me is screaming. The perfect union of sour cream and onion potato chip seasoning and crispy, golden chicken nuggets.

The best part of making chicken nuggets is that you know exactly what the chicken nuggets are made from. No suspicious meat here, it’s chicken tenderloins (with the tendon removed, duh) so it’s just juicy, chicken meat.

Ingredients:

375 ml peanut oil, for frying

Sour cream marinade:

500-600g chicken tenderloins

4 tbsp, 60g, sour cream

100ml buttermilk

1 tsp onion powder

1 tsp fine cooking salt

Wet batter:

1 egg, whisked

2 tbsp, 30g, sour cream

2 tbsp, 30ml, buttermilk

Dry batter:

1 cup, 120g, all-purpose flour

1 tbsp nutritional yeast

1 tbsp grated parmesan

1 tsp onion powder

1 tsp fine cooking salt

1/2 tsp dried dill (tops, not seed)

1/2 tsp garlic powder

1/2 tsp mustard powder

1/4 tsp cracked black pepper

1/4 tsp baking powder

Method:

Marinate the chicken: first, remove the tendon from the tenderloins. If you aren’t sure how to do this, watch a quick tutorial on how to remove a chicken tendon. All you need is a fork. You’re essentially pulling out the white tendon from the center of the tenderloin so there’s no chewy bits in your chicken nuggets. Then, cut into nugget sized pieces. Add to a bowl with the sour cream marinade ingredients and mix to combine. Cover and place in the fridge for 45 mins or 1 hour max.

In the meantime, whisk together the wet batter and dry batter in two separate bowls.

Prepare a wire rack over a large tray lined with baking paper. This is where the nuggets will go after frying.

Grab a small fry pan and fill with peanut oil. Place on the stove and bring to medium heat.

Prepare chicken nuggets: drain the excess buttermilk marinade from the chicken. No need to pat dry, just drip off as much of the marinade as you can. Pour over the whisked wet batter and mix to combine.

Using either a large zip lock bag, or a large container with a lid, add chicken and pour in the dry batter. Close the bag or container and shake until the nuggets are all evenly coated in the dry batter.

Fry the chicken nuggets: The oil should be at a medium-high heat. If it’s smoking, it’s too hot. Drop one chicken nugget into the oil and if it sizzles right away, it’s hot enough. It should fry for 3-5 mins until golden brown and crispy all over. If this happens with your tester, continue in batches, careful not to overcrowd.

Note: to make sure the batter sticks to the nuggets, don’t touch or move them around once they go into the oil. You can flip them halfway if you need, but try to hold off from messing with them while frying.

Once fried, transfer onto the wire rack to cool and garnish with salt.

Enjoy straight away. <3