Description
Crispy, golden battered chicken nuggets served with a tangy, creamy homemade Cane’s style dipping sauce. A restaurant favorite made easily at home.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breast, cut into bite sized pieces
- 1 cup all purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- Vegetable oil, for frying
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper, plus more to taste
- A pinch of cayenne pepper, optional
Instructions
- In a medium bowl, whisk together the buttermilk and egg until fully combined.
- In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- Pat the chicken pieces dry with paper towels, then dip each piece into the buttermilk mixture, letting any excess drip off.
- Coat the chicken pieces in the flour mixture, pressing gently so the coating sticks well, then set them on a plate or tray.
- Let the battered chicken rest for about ten minutes while you heat the oil.
- Pour vegetable oil into a deep pot until it reaches about two inches deep, then heat it to 350 degrees Fahrenheit.
- Carefully lower a few pieces of battered chicken into the hot oil at a time, avoiding overcrowding the pot.
- Fry the nuggets for about four to five minutes, turning occasionally, until deep golden brown and cooked through.
- Remove the nuggets with a slotted spoon and place them on a wire rack to drain and cool slightly.
- Repeat with the remaining chicken, letting the oil return to temperature between batches.
- While the chicken fries, whisk together the mayonnaise, ketchup, Worcestershire sauce, garlic powder, black pepper, and cayenne pepper if using.
- Taste the sauce and adjust seasoning, then refrigerate until ready to serve.
- Serve the warm nuggets alongside the chilled dipping sauce.
Notes
- Pat the chicken completely dry before battering for the crispiest texture
- Let the batter rest for a few minutes before frying so it adheres better
- Keep oil at a steady 350 degrees Fahrenheit for even frying
- Fry in small batches to avoid dropping the oil temperature
- The sauce tastes best after chilling for at least 30 minutes
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken nuggets, Cane's sauce, crispy chicken, homemade dipping sauce, copycat recipe