How to Cook Buttermilk Chicken Nuggets With Honey and Sriracha Dip

These nuggets are tasty and addictive.

Once dipped in the honey and sriracha mix its heaven in a bite.

You could use breasts but thighs are closer to the texture of chicken wings.

Slice into strip before cutting into cubes.

This will give you bite-size nuggets.

In a bowl add:

• 1 cup of mayonnaise
• ¼ cup of sriracha
• 1 tbsp honey

I’m using bee from my old man, please check out our other series “The Bush Bee Man”

Mix it all together.

Season with:

• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp sweet paprika

Mix into the flour.

Next, You Need a Bowl Filled With Buttermilk.

To help create a crunchier breading on the chicken add a small amount of buttermilk to the flour and mix through.

Fully coat the chicken in the flour.

By using one hand for the wet and one for the dry you won’t end up with club hands.

Once all the chicken has been coated, place in the fridge for half an hour.

Heat a pot of oil to 365f or 185c.

Carefully place the wings into oil and fry for 4 minutes.

4 minutes seems to be the magic number; you’ll end up with tender meat with a crispy outside.

It’s easier to cook in batches.

After 4 minutes, let the chicken drain.

Repeat with the rest.

These are perfect for a party.

Every nugget is packed full of flavour.