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These bad boys are the best chicken nibbles you’re likely to find. I’m reluctant to call them nuggets, but essentially that’s what they are: juicy pieces of chicken thigh, marinated in buttermilk, crumbed then fried up for your eating pleasure. They are my kind of soul food.
Ingredients
600 grams free-range boneless and skinless chicken thighs
1 cup buttermilk
3 tablespoons chipotle BBQ sauce
2 large garlic cloves, minced
1 cup self-raising flour
1 cup semolina flour
1 tablespoon dried oregano
salt and pepper
vegetable oil (to cook)
Dipping Sauce
6 tablespoons mayonnaise
3 tablespoons chipotle BBQ sauce
1 tablespoon lemon juice
Prep time: 10 minutes (plus marinating)
Cooking time: 30 minutes
Recipe
Chicken: Whisk the buttermilk, chipotle sauce and minced garlic in a bowl. Cut the chicken thighs into 3cm pieces, add to the bowl and turn until well coated. Cover and refrigerate for 2-3 hours, or overnight if you can. Bring back to room temperature when ready to cook.
Place the flours and oregano in a large bowl, season with salt and pepper and mix well. Heat 3-4 cm of vegetable oil in a heavy-bottom 26cm pot to 180°C.
Dredge each piece of chicken in the flour mixture, turning until it is coated completely. Working in batches, usually 6-7 pieces at a time, gently lower the chicken into the hot oil (the side furthest away from you so as not to splash yourself) and cook for 3-4 minutes, turning once, until golden brown. Keep warm in an oven while you cook the remaining chicken pieces.
To serve: Mix the dipping sauce ingredients in a small bowl. Remove the chicken from the oven and serve immediately.
Might I suggest a cold beer and some delicious pickles to accompany these insanely delicious bites of delight.
