Homemade Buttermilk Chicken Nuggets with a Crispy Coating

These chicken nuggets stay exceptionally juicy inside and turn beautifully golden on the outside. Buttermilk tenderizes the chicken, while the flour mixture with cornstarch creates that delicate, crackling crust. Serve with a signature Raising Cane’s-style sauce — perfect for a snack, a party, or a family dinner.

Ingredients

For the chicken and marinade

• 1.5 lb | 680 g chicken breast, cut into 1.2-1.6 inch | 3-4 cm pieces
• 3/4 cup | 180 ml buttermilk
• 1 egg, beaten
• 1 tbsp | 15 ml Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 3 cups | 750 ml neutral vegetable oil, for frying

For the dry coating

• 1 1/2 cups | 190 g all-purpose flour
• 1/4 cup | 30 g cornstarch
• 1 tsp baking powder
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper

Raising Cane’s-style sauce

• 1/2 cup | 120 g mayonnaise
• 1/4 cup | 60 g ketchup
• 1/2 tsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder, to taste
• 1/4 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt, to taste

Step-by-step recipe

1. Prepare the chicken: cut the breast into even 1.2-1.6 inch | 3-4 cm pieces so everything fries evenly.
2. Marinate: in a bowl, mix the buttermilk, egg, Worcestershire sauce, salt, paprika, garlic powder, onion powder, and pepper. Add the chicken, toss well, cover, and refrigerate for 20-30 minutes.
3. Make the dry coating: combine the flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, and pepper. Mix thoroughly.
4. Coat the chicken: lift the chicken from the marinade and let the excess drip off. Dredge each piece in the dry mixture, pressing firmly to adhere. Transfer to a rack and let stand for 10 minutes so the crust sets properly.
5. Heat the oil: pour 1.2-1.6 inches | 3-4 cm of oil into a wide pot or deep skillet and heat to 338-347°F | 170-175°C.
6. Fry: work in batches for 3-4 minutes, until golden and cooked through. The internal temperature should reach 162-165°F | 72-74°C.
7. Drain on a rack or paper towels, then season lightly with salt to taste.
8. Make the sauce: stir together the mayonnaise, ketchup, Worcestershire sauce, paprika, garlic powder, onion powder, pepper, and salt. Let stand for 10 minutes.
9. Serve the nuggets hot with the sauce and your favorite sides.

Nutritional information

Per serving	Amount
Calories	580 kcal
Protein	33 g
Fat	34 g
Carbohydrates	32 g
Fiber	1 g
Sugar	5 g
Sodium	950 mg

Tips and variations

• No buttermilk? Replace it with 2.5-3.2% kefir, or with 3/4 cup | 180 ml milk plus 1 tbsp | 15 ml lemon juice; let stand for 10 minutes.
• For extra crunch, double-coat the chicken: dip the breaded pieces back into the marinade, then into the dry mixture again.
• Want more heat? Add 1/4 tsp cayenne pepper to the dry coating.
• Oven method: place on a rack, spray with oil, and bake at 410°F | 210°C for 18-22 minutes, turning halfway, until golden.
• Air fryer: 375°F | 190°C for 10-12 minutes, turning once; lightly spray with oil.

FAQ

What can I use instead of buttermilk?

2.5-3.2% kefir works well, as does plain yogurt thinned 1:1 with milk, or 3/4 cup | 180 ml milk with 1 tbsp | 15 ml lemon juice. Let it sit for 10 minutes.

Can I make these nuggets without deep-frying?

Yes. Bake on a rack at 410°F | 210°C for 18-22 minutes, or cook in the air fryer at 375°F | 190°C for 10-12 minutes, lightly misting with oil for crispness.

How do I store and reheat them so the crust stays crisp?

Cool completely, then store for up to 2 days in the refrigerator in a container without steam. Reheat for 8-10 minutes at 375°F | 190°C in the oven, or 5-6 minutes in the air fryer.