Cookbook:Chipotle BBQ Chicken Nuggets

Cookbook | Ingredients | Recipes | Southwestern U.S. cuisine


  • 4 boneless skinless chicken breast halves, cut into 1 1/2 in. pieces
  • Cornmeal as needed
  • Freshly squeezed lemon juice as needed
  • 3 tbsp Chipotle BBQ Rub
  • Oil for deep-frying
  • Black pepper


  1. Place cornmeal in a pie pan and lemon juice in another pie pan.
  2. Dip chicken pieces in lemon juice then season with Rub. Dip again in lemon juice.
  3. Dredge pieces, three at a time, into cornmeal then dip in lemon juice again then dredge again in cornmeal.
  4. Heat oil to 350° and fry pieces in batches for 6 minutes. Drain on a cooling rack but not paper towels. Sprinkle with black pepper and serve.