Dale Talde's Chicken Nugs

Name: Dale Talde's Chicken Nugs
Yield: Makes 40 Servings
Ingredients: 1 cup low-fat plain yogurt (not Greek); ¼ cup Frank's RedHot sauce; ¼ cup Sriracha; 2 pounds boneless, skinless chicken breasts, cut into approximately 1½-inch pieces; Vegetable oil (for deep frying); 3 cups Asian white rice flour (not sticky rice flour); ½ teaspoon kosher salt, plus more for seasoning; ½ teaspoon ground black pepper; Chicken Nug Sauce Trio; A deep-fry thermometer

By Dale TaldePhotographer William Hereford for Reagan Arts

September 15, 2015

Image may contain Nuggets Food Fried Chicken and Egg

William Hereford

This chicken nuggets recipe is the reinvention of the McNugget, featuring chunks of chicken breast, a marinade of yogurt and hot sauce, a rice flour batter for extra crunch, and three must-have sauces.

Recipe notes