Introduction
The double dip in lemon juice and cornmeal gives these chicken pieces a craggy coating that fries up crisp at 350°F. You get bite-size fried chicken with a smoky rub, a firm crust, and a short cook time, which makes it workable for dinner or a party platter.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 4 boneless skinless chicken breast halves, cut into 1 ½ in pieces
- Cornmeal as needed
- Freshly-squeezed lemon juice as needed
- 3 tbsp Chipotle BBQ Rub
- Vegetable oil for deep-frying
- Black pepper
Instructions
- Place cornmeal in a pie pan and lemon juice in another pie pan.
- Dip chicken pieces in lemon juice then season with BBQ rub. Dip again in lemon juice.
- Dredge pieces, three at a time, in the cornmeal, then dip in lemon juice again then dredge again in cornmeal.
- Heat oil to 350°F and fry pieces in batches for 6 minutes. Drain on a cooling rack but not paper towels.
- Sprinkle with black pepper and serve.
Variations
- Use boneless skinless chicken thighs instead of chicken breast halves if you want juicier pieces and a slightly richer bite.
- Swap the Chipotle BBQ Rub for a Cajun seasoning blend if you want more peppery heat and less smoky sweetness.
- Replace some of the cornmeal with flour for a thinner, less gritty crust that browns a little more evenly.
- Add a little lemon zest to the freshly-squeezed lemon juice if you want the citrus to come through more clearly in the finished coating.
- Cut the chicken into slightly smaller pieces than 1 ½ inches for appetizer-style bites; they will cook faster and have a higher crust-to-meat ratio.
Tips for Success
- Keep the oil at 350°F; if it drops too far, the cornmeal coating will absorb oil instead of crisping.
- Dredge only three pieces at a time as written so the second lemon dip does not soften the cornmeal before frying.
- Press the cornmeal onto the chicken during the final dredge so the coating adheres and does not fall off in the oil.
- Drain on a cooling rack, not paper towels, so steam can escape and the crust stays crisp.
- Check a larger piece after 6 minutes by cutting into it; the center should be opaque and no longer glossy.
Storage and Reheating
Store cooled chicken in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a single layer first, then transfer to a freezer-safe container or bag for up to 2 months.
Reheat in a 400°F oven or air fryer until hot and re-crisped, about 8 to 12 minutes from the fridge or 15 to 18 minutes from frozen. Avoid the microwave if possible; it softens the cornmeal coating.
FAQ
Can you use chicken tenders instead of chicken breast pieces?
Yes. They cook quickly and stay tender, so start checking a little before the 6-minute mark.
Why does the chicken go into lemon juice more than once?
The repeated dip helps the cornmeal stick and builds a thicker crust. It also adds a little acidity that cuts through the fried coating.
Can you make this less spicy?
Yes. Use a milder BBQ rub in place of the Chipotle BBQ Rub, and keep the black pepper light at the end.
Do you need a deep fryer for this recipe?
No. A heavy pot or deep skillet works as long as you can hold the oil at 350°F and fry in batches without crowding.
Attribution: Recipe text from “Cookbook:Chipotle BBQ Chicken Nuggets” on Wikibooks (© Wikibooks contributors).
Source: https://en.wikibooks.org/wiki/Cookbook:Chipotle_BBQ_Chicken_Nuggets
License: CC BY-SA 4.0 — https://creativecommons.org/licenses/by-sa/4.0/
Additions: Editorial additions and formatting changes were made for clarity and usability. Ingredients, instructions, and other sections may be adapted where appropriate.