DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN NUGGETS

DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN NUGGETS image

Yield 3 people

Number Of Ingredients 17

For the Brine:
3 (6 to 8 ounce) Boneless, Skinless Chicken Breasts -Â" Whole
1/4 Cup Dill Pickle Juice
1/2 Cup Whole Cultured Buttermilk
1/2 Teaspoon Poultry Seasoning
1/4 Teaspoon each Salt & Pepper
1 Large Zipper Bag
For the Nuggets:
1 Cup AP Flour + 1/4 Teaspoon each Poultry Seasoning, Salt & Pepper -Â" for the dredge
1 Cup Buttermilk + 1/2 Teaspoon Poultry Seasoning -Â" for the dip
4 Cups Canola Oil
Deep Fat Fryer
Draining Racks
Sheet Pan
Paper Towels
Tongs
2 Large Bowls

Steps:

Place the breasts and all the brining ingredients into the zipper bag. Squitch everything around until well mixed and refrigerate overnight (minimum 12 hours) The next day, Cut each breast into 10 (1Â³) pieces. The easiest way is to cut the breasts into 3 long strips, then divide the strips into 3 to 4 even sections. You should get between 9 to 10 per 6 ounce breast. Set up your coating station ... Flour & spices in one bowl / buttermilk and seasoning in the other. Once your nuggets are made, heat your oil to 350 degrees. While that's getting ready, dredge each nugget into the seasoned flour and set on a rack until all the nuggets are done Once complete, dip each back into the buttermilk mixture, back into the dredging flour, and replace back on the rack to set for a bit (10 minutes) Be careful to work near a sink, and only use one hand for this, you'Âre going to end up with gunky southern fried fingers... there's nothing you can do about it. Working in small batches, carefully drop 6 to 7 nuggets at a time into the oil, and fry for 5 minutes. Drain them on paper toweled racks Serve them up with a little ranch dressing or honey mustard, and you'Âre good to go.