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Crispy fried chicken thigh nuggets tossed in hot honey lemon pepper sauce with lemon quarters in a white enamel tray

Hot Honey Lemon Pepper Fried Chicken Nuggets

Boneless skinless chicken thighs cut into 1 inch cubes, coated in lemon pepper, cornstarch, egg and flour, fried at 350°F until golden and 165°F inside, then tossed in a warm sauce of hot honey, chili oil, lemon juice and softened lemon slices.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 5 servings
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless skinless chicken thighs cut into 1 inch cubes
  • 2 tbsp lemon pepper seasoning
  • 1/2 tsp salt no black pepper
  • 2 tbsp cornstarch
  • 2 large eggs
  • 2 cups all-purpose flour for dredging
  • neutral oil for frying enough for 2 to 3 inches in the skillet or pot
For the Hot Honey Lemon Pepper Sauce
  • 1/2 cup hot honey or regular honey
  • 3 tbsp chili oil store bought, medium heat
  • 1 lemon juiced
  • 1 lemon sliced into 1/4 inch rounds, each round cut into 4 pieces

Equipment

  • Cast iron skillet or deep pot With 2 to 3 inches of oil.
  • Frying Thermometer To hold the oil at 350°F.
  • Instant-Read Thermometer
  • Two large mixing bowls One for the chicken, one for the flour.
  • Wire rack over a sheet pan For resting and draining.
  • Small Saucepan For the sauce.

Method
 

Prep and Dredge
  1. Cut the chicken thighs into 1 inch cubes and place them in a large bowl.
  2. Add the lemon pepper, salt, cornstarch and eggs. Mix until the chicken is evenly coated.
  3. Place the flour in a second bowl or tray. Add the chicken in small batches and toss to coat. Shake off the excess.
  4. Set the dredged nuggets on a wire rack to rest while the oil heats. Heat 2 to 3 inches of oil to 350°F in a cast iron skillet or deep pot.
Fry
  1. Fry the nuggets in batches without crowding, about 7 minutes per batch, turning a couple of times, until golden brown and 165°F in the center. Let the oil come back to 350°F between batches.
  2. Transfer the fried nuggets to a clean wire rack. Continue until all the chicken is fried.
Sauce and Serve
  1. In a saucepan over medium heat, add the hot honey, chili oil and lemon juice. Add the quartered lemon rounds and stir. Let the lemon soften in the honey for 3 to 5 minutes.
  2. Place the nuggets in a large bowl, pour the warm sauce over the top with the lemon pieces, and toss to coat. Serve right away with your favorite dipping sauce.

Notes

Doneness: The USDA minimum for chicken is 165°F. The pieces are small and cook fast, so check a few from each batch with an instant read thermometer.
Timing: Cook time is an estimate for three to four batches. It depends on the size of your skillet.
Batches: Crowding the pan drops the oil temperature and the coating soaks up grease. Fry in small batches.
Air fryer: Spray the dredged nuggets with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway, until 165°F.
Storage: Sauced nuggets keep 3 days in the fridge. Unsauced fried nuggets freeze for 2 months. Reheat in a 400°F oven or air fryer for 6 to 8 minutes, warm the sauce on the stove and toss.

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