For the Chicken:
- 1lb (450g) boneless, skinless chicken breasts or thighs
- 1 cup all-purpose flour
- ½ cup Jiffy Jollof Sauce
- 2 large eggs
- ½ cup buttermilk or milk
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp cayenne pepper
- ½ tsp chicken bouillon
- Cooking oil for frying (or you can bake them)
For the Dipping Sauce:
- ¼ cup ketchup
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard (optional)
- 1 tbsp honey (optional)
- 1 tsp lemon juice (optional)
Instructions:
1. Prepare the Chicken:
- Cut the chicken into bite-sized pieces or nugget-sized chunks.
2. Prepare the Breading Station:
- Flour Mixture: In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
- Egg Mixture: In another bowl, whisk together the eggs and buttermilk.
3. Coat the Chicken:
- Dip pieces of chicken into the egg mixture, allowing excess to drip off.
- Then dredge pieces of chicken in the flour mixture, shaking off excess.
4. Cooking Method:
Frying:
- Heat oil in a large skillet over medium heat. You need enough oil to cover the bottom of the skillet by about 1/2 inch.
- Once the oil is hot, carefully add the chicken nuggets in batches, making sure not to overcrowd the skillet.
- Fry until golden brown and cooked through, about 3-4 minutes per side.
- Use a slotted spoon to transfer the nuggets to a paper towel-lined plate to drain excess oil.
5. Serve the hot chicken nuggets with your dipping sauce on the side.
Enjoy your homemade chicken nuggets!