BUTTERMILK CHICKEN NUGGET'S - DEE DEE'S

Buttermilk Chicken Nugget's - Dee Dee's image

Provided by Diane Atherton

Categories Chicken

Number Of Ingredients 8

chicken nuggets or pieces, amount depends on how many your are serving
water, salted
1 c buttermilk
2 c flour
1 tsp white pepper
1 tsp salt
2 tsp season salt
canola oil

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.