📋 Instructions

1. 1Cut and dry the chicken — Cut 700 g of breast into 3 cm pieces and pat dry with paper towels. Wet meat steams under the coating and the crust loosens.
2. 2Brine the pieces — Combine 240 ml buttermilk, 30 ml pickle juice, and 3 g (1 tsp) salt in a bowl. Add the chicken, cover, and refrigerate 30 minutes. The acid tenderizes the surface without turning it mushy.
3. 3Mix the dredge — Whisk 200 g flour, 15 g powdered sugar, 8 g paprika, 6 g salt, and 2 g pepper in a wide dish. Wide dishes let you press the coating on in one motion.
4. 4Set up the egg wash — Beat 2 eggs in a second bowl. Line a tray with parchment for the finished nuggets.
5. 5Dredge in two stages — Roll each piece in flour, dip in egg, then press firmly into flour again. Shake off excess and set on the tray. The double coat is what makes the craggy shell.
6. 6Rest the coating — Leave the tray at room temperature 10 minutes. The flour absorbs moisture and bonds to the egg layer.
7. 7Heat the oil — Pour 1.5 L oil into a heavy pot and heat to 175 C (350 F). A thermometer is not optional here; guesswork gives greasy nuggets.
8. 8Fry in batches — Lower 8 to 10 nuggets into the oil and fry 3 to 4 minutes, turning once. They are done when deep golden brown and the internal temperature reads 74 C (165 F).
9. 9Drain and salt — Lift onto a wire rack, not paper towels, and sprinkle with salt at once. A rack keeps the bottom crisp; towels trap steam.
10. 10Hold and serve — Keep finished nuggets in a 95 C (200 F) oven while you fry the rest. Serve within 20 minutes for peak crunch.