Recipe: Fried Chicken Nuggets And Mayo Dip


Sure you can have your classic breaded fried chicken nuggets but you have to consider trying this one time. Treat your nuggets like fried chicken and soak them in buttermilk before dredging in flour and deep frying them. It's delicious and even more indulgent with a garlic mayo on the side.


For The Fried Chicken

  • 200 ml buttermilk
  • 100 ml Franks hot sauce (or your favourite)
  • 1 tsp ground black pepper
  • 1 tsp ground turmeric
  • 1 tsp ground fenugreek
  • 1 tsp celery salt
  • 1 tbsp lemon zest
  • 600 g chicken breast, diced into 3x3cm cubes
  • 200 g plain flour
  • 1 tsp salt
  • 1 tbsp Cajun spice
  • 1 l vegetable oil, to fry

For The Mayo Dip

  • 1 tbsp Dijon mustard
  • 1 clove garlic
  • 2 large egg yolks
  • 250 ml groundnut oil
  • 1 lemon

Step 1

Marinate The Chicken

Mix together the buttermilk, hot sauce, spices and salt in a bowl with the lemon zest. Add the chicken to the bowl, coat well in the buttermilk mix and leave to marinate for at least a few hours, ideally overnight.

Step 2

Make The Mayo

Add the Dijon mustard, garlic and the egg yolks into a Mini Chopper food processor. Blitz to a smooth paste then slowly drizzle the oil in through the lid, blending constantly until the mixture thickens enough to hold it’s shape (you may not need all of the oil). Squeeze in a little juice and season to taste with salt and pepper, pulse a few more times to combine. This will keep in the fridge in an airtight container for a few days.

Step 3

Fry And Serve

Preheat a pan (or deep fat fryer) half filled with oil to 180°C. Combine the flour with the salt, pepper and Cajun spice in a bowl. Wipe the chicken pieces of excess buttermilk and toss them in the seasoned flour to coat. Dust excess flour from the chicken and lower gently into the oil to fry for 4-5 minutes, then drain on kitchen paper. Serve the fried chicken with the garlic mayo. Serves 4

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