Buzz
Chicken nuggets are universally loved, regardless of age. When done right, they feature succulent, flavorful chicken encased in a perfectly seasoned, crispy coating. Even at their worst, they remain a delightful treat. While nuggets and tenders typically use white meat, with tenders utilizing the tenderloin, switching to thighs can result in more flavorful and cost-effective nuggets.
White meat isn’t significantly healthier
As highlighted by our health editor, Beth Skwarecki, the perceived health benefits of chicken breasts over thighs are minimal. Enjoying the richer taste and fat content of thighs doesn’t compromise your health, as the calorie difference is marginal:
A boneless, skinless chicken breast contains 142 calories, with 3 grams of fat and 27 grams of protein. In comparison, a boneless, skinless chicken thigh has 206 calories, 10 grams of fat, and nearly the same amount of protein at 28 grams. The difference is just 64 calories.
A mere 64 calories won’t drastically impact anyone’s life. Plus, since you’re deep frying, calorie counting is hardly the priority here. (I never bother, and this is certainly not the moment to start.)
Dark meat offers superior flavor
While chicken breasts have their merits, thighs undeniably shine in this scenario. Even without bones or skin, thighs provide a more flavorful and tender cut. Breasts are lean, with minimal fat and connective tissue, whereas thighs boast three times the fat and collagen, which transforms into a silky, gelatinous texture during cooking. This results in juicier, more forgiving nuggets or strips that stay moist during frying—ideal for homemade deep-fried delights.
Thighs can be substituted in any chicken nugget recipe
Simply replace breasts with thighs in equal amounts, cutting the thigh meat into nugget- or tender-sized portions, and follow the recipe as directed. This swap can save you at least a dollar per pound, if not more. While you might need to trim some larger fat pieces, don’t stress over the smaller bits. I recommend using my Chick-fil-A copycat recipe, which includes MSG in both the brine and batter for an extra savory kick.
Superior Chicken Nuggets Using Thighs
Ingredients:
1 pound of boneless, skinless chicken thighs, chopped into bite-sized chunks
For the brine:
3 tablespoons of fine sea salt
1 tablespoon of MSG
1 tablespoon of white sugar
1/2 teaspoon of garlic powder
1/4 teaspoon of paprika
For the breading:
Mayonnaise
1 cup of all-purpose flour
1/4 cup of powdered sugar
1 tablespoon of fine sea salt
2 1/2 teaspoons of MSG
1 teaspoon of garlic powder
1/2 teaspoon of paprika
For frying:
Refined peanut oil or vegetable oil
Mix salt, MSG, sugar, garlic powder, and paprika in a bowl using a whisk. Sprinkle four teaspoons of this seasoning over the chicken nuggets, toss to ensure even coating, and let them rest for 15 minutes on a wire rack placed over a plate. (Store the remaining brine for future use.)
After 15 minutes, pat the chicken dry to remove excess moisture. In a medium mixing bowl, combine all breading ingredients except mayonnaise. Coat the chicken with mayo before dredging it in the flour mixture. Fill a Dutch oven or similar deep frying vessel with oil until it reaches about three inches deep, leaving three inches of space at the top to prevent overflow. Heat the oil to 370℉, and while waiting, toss the nuggets once more in the flour mixture.
When the oil reaches the desired temperature, coat the nuggets one final time in the flour mixture, then carefully lower them into the hot oil, working in batches if necessary. Fry for 3-5 minutes until golden brown. Remove with a slotted spoon or spider and drain on paper towels. Serve immediately with your preferred dipping sauce.
