Double-Dipped Buttermilk Fried Chicken Nuggets
- For the Brine:
- 3 (6 to 8 ounce) Boneless, Skinless Chicken Breasts -A" 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 -A" for the dredge
- 1 Cup Buttermilk + 1/2 Teaspoon Poultry Seasoning -A" for the dip
- 4 Cups Canola Oil
- Deep Fat Fryer
- Draining Racks
- Sheet Pan
- Paper Towels
- Tongs
- 2 Large Bowls
- 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 (1A3) 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'Are 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'Are good to go.
chicken breasts uc, pickle juice, buttermilk, poultry seasoning, salt, zipper, flour , buttermilk , canola oil, fryer, draining racks, pan, paper, tongs
Taken from www.epicurious.com/recipes/member/views/double-dipped-buttermilk-fried-chicken-nuggets-53106521 (may not work)