Sunday, August 26, 2018

Buttermilk Fried Chicken Nuggets

Because sometimes you just need a nugget or two or three or a dozen. And because sometimes you don’t want to go through a fast food line to get less than mediocre nuggets. And because sometimes you want good homemade old fashioned wholesome food without all those chemicals.  Because sometimes a few nuggets now and then just make you happy.

Buttermilk Fried Chicken Nuggets

2 boneless skinless chicken breast
1 cup buttermilk
1-1/2 teaspoons salt
1/8 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika

1-1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika
1-1/2 teaspoons baking powder
3 tablespoons buttermilk

Pat the chicken breast with paper towels to remove moisture. Using a sharp knife, cut the breast into chunks.  

Pour the buttermilk into a deep bowl and add in the salt, pepper, garlic powder, cayenne and paprika and stir well.  Add in the chicken and stir to coat in the marinade.  Cover and refrigerate overnight or at least for four hours.

Remove the chicken from the refrigerator when ready to fry.  In a large shallow bowl, combine the flour, salt, pepper, garlic powder, paprika and baking powder. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is doughy and clumpy. 

Place a few nuggets into the flour mixture turning them to coat thoroughly. Press down on the breading to make sure it adheres to the nuggets and place them on a plate.  Once you have dredged all the nuggets you are ready to fry.

Heat about 1-2 inches of vegetable oil in a large heavy skillet over medium heat.  When the oil is sufficiently heated, begin cooking the nuggets a few at a time. Cook them for about a minute and a half or so on each side. When golden and crispy, remove them to a paper towel-lined plate.  Serve with your favorite dipping sauce. Yum!

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