Zoë Schor | Chefs off the Clock

Serves 8

For the nuggets

• 2 3/4 lbs. boneless, skinless chicken thighs, cleaned and diced
• 20 g kosher salt
• 16 g rye whiskey
• 80 g egg whites
• 60 g minced jalapeno (with seeds removed)
• 75 g minced shallot
• 25 g minced garlic

For the breading and frying

• 6 cups all-purpose flour
• 1 tbsp ground black pepper
• 2 tbsp kosher salt
• 6 cups buttermilk
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• Splash of rye whiskey
• Water
• Neutral oil for deep frying

To Make the Nuggets

1. In a food processor, combine the chicken, salt, and rye whiskey. Process until a smooth paste forms, then slowly drizzle in the egg whites while the motor is running. If your food processor cannot run with the lid open, add the egg whites a little bit at a time, processing in between.
2. Remove to a bowl and use a rubber spatula to fold in chiles, garlic, and shallots.
3. Form the nuggets: you can use a scoop to portion, or just use your hands. We use a scoop to form a 1 oz. ball, then form that into a nugget shape.
4. Freeze until hard – this step is important because the nuggets will be very difficult to bread if not frozen.

To bread and fry

1. In a large, heavy-bottomed pot, heat your cooking oil to 325 degrees (you can use a candy thermometer to test the temperature). Make sure you have enough oil to deep fry all of your nuggets, but also that there’s plenty of space between the top of the oil and the top of the pot.
2. Combine 4 cups of all-purpose flour with the salt and pepper and put in a large dish or baking pan. Put 2 cups of buttermilk in another large dish (you may wind up having to top this off before you’re through).
3. In batches, dredge the nuggets in the seasoned flour, then the buttermilk, then back to the flour. This is a delicate process, as you don’t want to incorporate excess buttermilk into your flour. Try to work quickly and cleanly so your nuggets come out nice. Do not discard the seasoned flour when finished!
4. When all your nuggets are breaded, carefully deep‐fry them; we recommend using a wire skimmer to place them into and take them out of the oil. They should fry for about 3–4 minutes, until a light golden brown color.
5. Remove all the nuggets to a paper towel‐lined tray and allow to cool thoroughly. Do not discard the oil!
6. Bring the cooking oil back up to 350 degrees.
7. Sift the seasoned flour to remove any particulate or buttermilk. You will have lost some of the original volume, which is okay; you need a pint, total. If you have less than this, use some of the excess flour to reach a pint.
8. Combine the pint of flour with a quart of buttermilk and beat with a whisk until smooth; add the baking soda and baking powder, and the rye whiskey.
9. In batches, dredge the cooled nuggets in this batter and, lightly scraping off any excess batter, carefully place in the hot oil. Fry for another 3‐4 minutes, until golden brown.
10. When removing from oil, season immediately with fine salt and lay on a paper towel-lined tray. Repeat until all nuggets are finished.