BUTTERMILK CHICKEN NUGGET'S - DEE DEE'S
I adopted ths recipe and I've adjusted the recipe to the way I fry chicken. Hope you enjoy!
Provided by Diane Atherton
Categories Chicken
Number Of Ingredients 8
Steps:
- 1. Wash chicken nuggets and remove visible fat. Place chicken in salted water and refrigerate for several hours or overnight.
- 2. Pat dry with paper towel. Pour buttermilk in shallow bowl.
- 3. Put skillet on medium high heat; add canola oil about 1 inch deep.
- 4. Dip each nugget in the buttermilk, making sure it is completely coated.
- 5. In a large ziploc bag, mix flour, salt, pepper and seasoning salt.
- 6. Place several nuggets in the bag of flour, shake to thoroughly coat all sides.
- 7. Shake each piece to remove loose flour.
- 8. Place chicken in the hot oil; being careful not to over crowd the pan.
- 9. Let 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.
- 10. Check to make sure heat is not too high and chicken does not brown to fast.
- 11. Turn pieces over once more and cook a few minutes longer until crust is crisped.
- 12. If 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.
- 13. Place the nuggets on paper-towel lined plate to drain excess oil.
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