Buttermilk Chicken Nugget's - Dee Dee's
Diane Hopson Smith
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- chicken nuggets or pieces, amount depends on how many your are serving
- water, salted
- 1 c
- 2 c
- 1 tsp
- white pepper
- 1 tsp
- 2 tsp
- season salt
- canola oil
1Wash chicken nuggets and remove visible fat. Place chicken in salted water and refrigerate for several hours or overnight.
2Pat dry with paper towel. Pour buttermilk in shallow bowl.
3Put skillet on medium high heat; add canola oil about 1 inch deep.
4Dip each nugget in the buttermilk, making sure it is completely coated.
5In a large ziploc bag, mix flour, salt, pepper and seasoning salt.
6Place several nuggets in the bag of flour, shake to thoroughly coat all sides.
7Shake each piece to remove loose flour.
8Place chicken in the hot oil; being careful not to over crowd the pan.
9Let chicken fry until just golden brown and crispy, then turn and let second side get golden brown, being careful when turning not to break the buttermilk crust.
10Check to make sure heat is not too high and chicken does not brown to fast.
11Turn pieces over once more and cook a few minutes longer until crust is crisped.
12If crust on the sides of the breast is still soft and mushy, turn those pieces on their side in the oil for a minute or two so they can fry up crisp.
13Place the nuggets on paper-towel lined plate to drain excess oil.