Kfc Chicken Nuggets (ft. Qcp)

Ingredients

• 2 pieces Chicken Breast (boneless, skinless, cut into 1‑inch cubes)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup All-Purpose Flour (for coating)
• 2 tablespoons Roasted Garlic Sauce (store‑bought or homemade roasted garlic puree)
• 1 teaspoon Kosher Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Paprika (smoked paprika optional)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 0.5 cup Mayonnaise
• 0.25 cup Ketchup
• 1 teaspoon Hot Sauce
• 1 teaspoon Honey

Instructions

1. Cube the Chicken

   Place the chicken breasts on a cutting board and cut them into 1‑inch cubes.

   Time: PT5M

2. Season the Chicken

   In a large mixing bowl combine the chicken cubes, salt, black pepper, paprika, and roasted garlic sauce. Toss until evenly coated.

   Time: PT5M

3. Prepare the Coating

   In a separate bowl add the flour and shredded cheddar cheese. Mix thoroughly.

   Time: PT3M

4. Coat the Chicken

   Transfer the seasoned chicken cubes to the flour‑cheese mixture. Toss or roll each piece until fully coated. Set aside on a tray.

   Time: PT5M

5. Heat the Oil

   Pour vegetable oil into the pot to a depth of about 2 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

6. Fry the Nuggets

   Working in small batches, carefully lower the coated chicken cubes into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

7. Drain and Rest

   Using tongs, remove the nuggets and place them on a plate lined with paper towels to drain excess oil.

   Time: PT2M

8. Make the Pink Sauce

   In a small bowl combine mayonnaise, ketchup, hot sauce, and honey. Stir until smooth.

   Time: PT3M

9. Serve

   Arrange the crispy nuggets on a serving platter and serve with the pink sauce for dipping.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

20g

Carbohydrates

15g

Fat

15g

Fiber

1g

Ingredient Substitutions

• Instead of Chicken Breast: Turkey Breast
• Instead of Sharp Cheddar Cheese: Mozzarella, Pepper Jack
• Instead of All-Purpose Flour: Gluten‑Free Flour Blend
• Instead of Roasted Garlic Sauce: Garlic Powder mixed with olive oil
• Instead of Kosher Salt: Sea Salt
• Instead of Black Pepper: White Pepper
• Instead of Paprika: Chili Powder
• Instead of Vegetable Oil: Canola Oil, Peanut Oil
• Instead of Mayonnaise: Greek Yogurt
• Instead of Ketchup: Tomato Paste diluted with water
• Instead of Hot Sauce: Sriracha
• Instead of Honey: Maple Syrup

Equipment Needed

• Cutting Board
• Chef Knife
• Mixing Bowl
• Small Bowl
• Heavy Pot or Deep Fryer
• Thermometer
• Tongs
• Paper Towels
• Plate

Critical Steps — Do Not Skip

• Season chicken evenly with salt, pepper, paprika, and roasted garlic sauce.
• Maintain oil temperature at 350°F throughout frying.
• Do not overcrowd the pot; fry in small batches.
• Ensure coating adheres by patting chicken dry and pressing the flour‑cheese mix onto each piece.

Chef Tips from the Video

• Add a pinch of corn starch to the flour for an extra‑crisp crust.
• Mix cheddar with a bit of Parmesan for deeper umami flavor.
• Let the coated nuggets rest 5 minutes before frying; this helps the crust set.

Troubleshooting

Storage

Refrigerator: Store cooked nuggets in an airtight container for up to 3 days.

Freezer: Freeze uncooked, coated nuggets on a tray, then transfer to a zip‑top bag; keep for up to 2 months. Reheat from frozen in a 350°F oven for 10‑12 minutes.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the flour‑cheese coating and store it in an airtight container for up to 2 days.
• Fry the nuggets, let them cool, then freeze; reheat in the oven for a crisp finish.

Frequently Asked Questions