Nugs & Tots Recipe

Name: Nugs & Tots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tartar Sauce; 3/4 cup mayonnaise; 3 tablespoons thinly sliced cornichons; 2 tablespoons capers, roughly chopped; 1 tablespoon minced pepperoncini; 1 tablespoon Dijon mustard; 1 tablespoon whole-grain Dijon mustard; 1 tablespoon minced dill; 1 tablespoon minced parsley; 1 tablespoon prepared horseradish; 1 pinch kosher salt, or to taste; Nugs and Tots; 1 pound frozen tater tots; 1 tablespoon Old Bay Seasoning; 1 1/4 pounds boneless, skinless chicken breasts; 2 cups canola oil, plus more as needed; 1 1/4 cups all-purpose flour, divided; 1 cup pale, not-too-hoppy beer; 1/2 teaspoon hot sauce; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; 2 pinches kosher salt, plus more to taste

Servings: persons

Tartar Sauce
3/4 cup mayonnaise
3 tablespoons thinly sliced cornichons
2 tablespoons capers, roughly chopped
1 tablespoon minced pepperoncini
1 tablespoon Dijon mustard
1 tablespoon whole-grain Dijon mustard
1 tablespoon minced dill
1 tablespoon minced parsley
1 tablespoon prepared horseradish
1 pinch kosher salt, or to taste
Nugs and Tots
1 pound frozen tater tots
1 tablespoon Old Bay Seasoning
1 1/4 pounds boneless, skinless chicken breasts
2 cups canola oil, plus more as needed
1 1/4 cups all-purpose flour, divided
1 cup pale, not-too-hoppy beer
1/2 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 pinches kosher salt, plus more to taste

1
Combine all ingredients in a bowl. Season with salt to taste. Refrigerate until ready to eat.
2
Preheat the oven to 425u00b0 F. Line a rimmed baking sheet with parchment or a silicone mat. Add the tots and toss with the Old Bay Seasoning. Bake for about 25 minutes, until very colorful and crispy.
3
While those bake, make the nugs. Cut the chicken breasts into chunks-roughly 2 by 1 inches, a scant 1 ounce in weight. Add 1/2-inch worth of oil to a straight-sided skillet (I like a 10-inch cast-iron best here) and set over medium-high heat to reach about 365u00b0 F. While that heats up, prepare your dredging station: Add 1/2 cup all-purpose flour, plus 1 pinch salt, to a shallow bowl. Combine the remaining flour, beer, hot sauce, garlic powder, onion powder, and salt in another shallow bowl. Stir the former with a fork to break up any clumps. Stir the latter with a fork until completely smooth. (Adding the beer incrementally-splash then stir, splash then stir-helps create a smooth batter.)
4
When the oil is ready to go, prepare the chicken nuggets: Coat in flour, dunk in the batter, then get right into the pan. You don't want to overcrowd the pan, so you'll probably need to do this in batches. Fry for 3 1/2 to 5 minutes per side, until deeply browned and cooked through. Transfer to a paper towel-lined plate-or a cooling rack with paper towels underneath-to drain and slightly cool. Sprinkle with more salt. These are best within 15 or so minutes post-fry, but if you have to wait on the tots at all, no big deal.
5
Serve the chicken nuggets and tater tots with the tartar sauce.

1755

kcal

Calories

160

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Tartar Sauce, 3/4 cup mayonnaise, 3 tablespoons thinly sliced cornichons, 2 tablespoons capers, roughly chopped, and more.

Yes, Nugs & Tots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nugs & Tots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions