No ImageSpicy Chicken Nuggets

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  1. El Chicharrón

    I’m making this now with a side pot of arroz con gandules (pigeon peas and rice). To the beans and rice I added onion, jalapeño, green olives and diced tomato plus homemade “sazon” seasoning. Google it. A knockoff of the Goya stuff.

    I used WAY more paprika for the chicken coating…we’ll see how that goes.

  2. joe

    Awesome blog, great recipes and instructions!
    Can the chicken be fried in batches in a deep fryer? If so, at what temperature? Thank you!

    I don’t see why not. I would guess a 350°F for the oil in the deep fryer, isn’t that typical? ~Elise

  3. Myrna

    Dominican people (my family is Dominican) make chicharrones de pollo and is much more simple than this. Cut the chicken in very small parts, and marinate them overnight with lots of lime juice, salt and pepper. Coat them with flour and in a big skillet deep fry them. They are very very good…

  4. AL

    The recipe is nice, for “heat” and enhanced flavor I generally spread a thin layer of tobasco a night before and leave the chicken overnight in a sandwich baggy. The morning of is when I pour into the baggies the marinade for the day. Marinade time makes a big difference, although 30 minutes is better than nothing. Also, for presentation I’d skewer these shish kabob style with fried peppers, slices of pineapple and cherry tomatoes. Cucumber dip. A Case of Beer and a dozen friends would also be good to go with these. they go fast, make a few pounds for your parties.

  5. Rossella

    Wow, these were so good I had to prevent my boyfriend + 1 guest from eating the whole before I even reached the table (they were cutting me out of the enjoyment session…ME, THE COOK!!)! The delicate aroma the chicken flesh got after it was marinated, wonderfully blended with the “picante” twist of the paprika (even tho I cut the amount of that a bit because we are not into really spicy foods). Next time I think I will let the pollo marinate a little longer in the fridge…can’t wait to make the scents of soy, rum and lime a little more persistent in these awesome nuggets. grazie Elise! :)

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