Chipotle BBQ Chicken Nuggets
Chipotle BBQ chicken nuggets get their crunch from a cornmeal crust instead of flour or breadcrumbs. Lemon juice does the work of an egg wash here, gluing on the smoky rub and then the cornmeal in two layers. The nuggets are fried at 350°F and set on a rack, not paper towels, so steam cannot soften the coating. Serve them hot with black pepper over the top.
Instructions
Put the cornmeal in one pie pan and the lemon juice in a second pie pan. Have the chicken pieces and the BBQ rub close by.
Dip the chicken pieces in the lemon juice, then season them with the Chipotle BBQ rub. Dip them in the lemon juice a second time, which helps the coating stick.
Working with three pieces at a time, dredge them in the cornmeal. Dip them in the lemon juice again, then dredge them in the cornmeal a second time so each nugget has a double coat.
Heat the vegetable oil to 350°F. Fry the nuggets in batches for 6 minutes each.
Lift the cooked nuggets out and drain them on a cooling rack rather than paper towels, so the underside stays crisp. Sprinkle with black pepper and serve.
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