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A recipe for Chicken Fried Sweetbread Nuggets.

Chicken-Fried Sweetbread Nuggets

Teri & Jenny
No ratings yet
Prep Time 20 mins
Cook Time 15 mins
Resting Time 12 hrs
Servings 6
Calories 412 kcal


  • 1 pound sweetbreads, lightly rinsed and cut into 1-inch chunks or 1 pound chicken tenders cut into  1-inch chunks
  • 2 cups milk
  • ½ teaspoon salt
  • 1 ½ cups all purpose flour
  • 1 tablespoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • 2 eggs, lightly beaten
  • salt and pepper to taste

honey-mustard dipping sauce

  • cup mayonnaise
  • ¼ cup honey
  • 3 tablespoons whole grain mustard
  • teaspoon cayenne pepper
  • salt and pepper to taste

to fry

  • vegetable oil


  • Place sweetbreads, milk (replace milk with buttermilk if using chicken tenders) and salt into a bowl and stir together. Cover and place in the refrigerator overnight. (soaking the sweetbreads overnight will draw out any impurities)
  • For honey-mustard: Place all ingredients into a bowl and stir together. Season with salt and pepper, cover and refrigerate for at least 6 hours to allow the flavors to merry.
  • Preheat oil to 350°F.
  • Strain sweetbreads and gently rinse under cold water. Pat dry and set aside.
  • Place flour, paprika, garlic powder, and onion powder in a shallow dish and mix together.
  • Dip pieces of sweetbread in the beaten eggs followed by the flour mixture and toss to coat, shaking off any excess.
  • Deep fry sweetbreads for 3 to 5 minutes or until golden brown. Drain on paper towels quickly transfer onto a baking sheet lined with a cooling rack.
  • Season with salt and pepper and serve with honey-mustard dipping sauce.


Calories: 412kcalCarbohydrates: 42gProtein: 25gFat: 16gSaturated Fat: 4gCholesterol: 116mgSodium: 504mgPotassium: 497mgFiber: 2gSugar: 16gVitamin A: 826IUVitamin C: 1mgCalcium: 118mgIron: 2mg
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