Nashville Hot Chicken Nuggets

Name: Nashville Hot Chicken Nuggets
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: Makes about 60 small nuggets
Ingredients: 1 ½ lbs / 680 g Skin-on Chicken breasts; ¼ lb / 128 g Chicken skin; 1 Tbsp / 14 g Kosher salt; 1 ¼ tsp / 7 g Sugar; pinch MSG; 3 Tbsp / 45 g All-purpose flour or Bob’s 1:1 Gluten-Free flour; 2 Tbsp / 14 g cornstarch; ⅛ tsp Baking soda; ½ tsp / 3 g Kosher salt; Half a Large egg; ½ c / 120 ml Soda water, ice cold; As needed Cornstarch (for dusting); 1 ½ Tbsp / 12 g Cayenne pepper; 1 Tbsp / 12 g Brown sugar; ½ tsp / 2 g Smoked paprika; ½ tsp / 2 g Garlic powder; ¼ tsp / 1 g Onion powder; ½ tsp / 3 g Kosher salt; ½ cup / 110 g Mayonnaise; ½ clove Garlic, finely grated; ½ Tbsp / 8 ml Lemon juice; 1–1½ Tbsp / 15–23 ml Hot Fry oil (whisked with ½ Tbsp of Hot Seasoning); To taste Kosher salt; ½ jar Dill pickles, sliced into rounds; ½ bunch Fresh dill, picked; As needed Frying oil (peanut or canola oil)

These crispy, McDonald-style tempura chicken nuggets get a fiery Southern makeover with a dusting of dry Nashville hot seasoning, a dollop of spicy Nashville hot oil aioli, and a cooling garnish of dill and a green dill pickle slice. They are the perfect blend of nostalgic snack and sophisticated party bite.

Recipe byMarielle Fabie-Hussey

Prep45 min

Cook20 min

Total1 hr 5 min

MakesMakes about 60 small nuggets

DietariesDairy-Free

Ingredients

Ingredient quantities shown in U.S. units.

Chicken Nuggets

1 ½ lbs680 gSkin-on Chicken breasts
¼ lb128 gChicken skin
1 Tbsp14 gKosher salt
1 ¼ tsp7 gSugar
pinchpinchMSG
3 Tbsp45 gAll-purpose flour or Bob’s 1:1 Gluten-Free flour
2 Tbsp14 gcornstarch
⅛ tsp⅛ tspBaking soda
½ tsp3 gKosher salt
Half aHalf aLarge egg
½ c120 mlSoda water, ice cold
As neededAs neededCornstarch (for dusting)

Nashville Hot Seasoning & Aioli

1 ½ Tbsp12 gCayenne pepper
1 Tbsp12 gBrown sugar
½ tsp2 gSmoked paprika
½ tsp2 gGarlic powder
¼ tsp1 gOnion powder
½ tsp3 gKosher salt
½ cup110 gMayonnaise
½ clove½ cloveGarlic, finely grated
½ Tbsp8 mlLemon juice
1–1½ Tbsp15–23 mlHot Fry oil (whisked with ½ Tbsp of Hot Seasoning)
To tasteTo tasteKosher salt

Assembly

½ jar½ jarDill pickles, sliced into rounds
½ bunch½ bunchFresh dill, picked
As neededAs neededFrying oil (peanut or canola oil)

Special Equipment

Meat Grinder (or food processor)

Method

Preparation

Prepare the Chicken Farce: Remove and save the chicken skin from the breasts. Roughly cut the skinless chicken breasts into 1" cubes. Place them into a bowl and toss together with the 14g kosher salt, 7g sugar, and pinch of MSG.
Grind and Emulsify: Fully freeze the saved chicken skin and cut it into smaller pieces to make grinding easier. Run the chopped chicken and frozen skin through a meat grinder (or food processor). Transfer the ground mixture to a stand mixer fitted with a paddle attachment and paddle until the mixture is thoroughly emulsified and holds together. Alternatively, mix well with a spoon.
Shape and Freeze: Use a small cookie/ice cream scoop to portion the emulsified chicken farce. Press flat to form classic nugget shapes. Place in the freezer and freeze completely. Once fully frozen, dust lightly with cornstarch and keep frozen on a tray with parchment until ready to fry.
Mix the Nashville Hot Seasoning: In a small bowl, combine the cayenne pepper, brown sugar, smoked paprika, garlic powder, onion powder, and kosher salt. Whisk to blend and set aside.
Prepare the Hot Oil Aioli: In a separate medium bowl, whisk together the mayonnaise, grated garlic, lemon juice, and a pinch of kosher salt. Once frying begins, carefully ladle 1–1½ tablespoons of hot frying oil into ½ tablespoon of your dry seasoning mix, whisk until smooth, then fold this spiced oil into the mayonnaise mixture to complete the Nashville hot oil aioli.
Whisk the Tempura Dredge: In a medium bowl, combine the 3 Tbsp all-purpose flour, 2 Tbsp cornstarch, salt, and baking soda. Whisk to combine. In another bowl, lightly beat the large egg with the ice-cold soda water, then whisk the wet ingredients into the dry ingredients until just combined. Keep this tempura batter cold.
Dredge and Fry: Heat frying oil in a deep fryer or heavy-bottomed Dutch oven to 375°F (190°C). Dip each nugget into the cold tempura dredge, coating it completely, then drop immediately into the hot oil. Fry until golden brown and crispy, about 5 minutes (internal temperature should reach 165°F / 74°C). Place on a wire rack set over a sheet pan to drain.
Season and Garnish: While the nuggets are fresh out of the fryer and piping hot, generously dust them on both sides with the dry Nashville hot seasoning.
Plate and Serve: Arrange the hot, seasoned chicken nuggets beautifully on a large Heath Ceramics serving platter. Garnish each nugget with a dollop of the prepared Nashville hot oil aioli, a round slice of green dill pickle, and a sprig of fresh dill. Serve immediately while warm and crispy.