Monday, January 27, 2014

Chicken Nuggets

I was asked by my oldest son to make chicken nuggets, and he said he would eat them.  My son and I do not see eye to eye when it comes to chicken nuggets.  He thinks that homemade chicken nuggets aren't as good as the ones he has eaten at certain fast food chains.  He also explained that he doesn't like them made with flour, only made with bread crumbs.  Currently I do not have bread crumbs, so my chicken nugget recipe is more a traditional fried variety.   Sorry folks, yes I fried some food today.  In my defense, we don't have fried food very often, and my motto is variety and moderation when it comes to food.  This is not a healthy recipe truthfully, but I figure as long as I don't eat the whole batch of fried chicken its okay.

 Fried chicken nuggets, homemade.  That's okay with you right?

 Ingredients for this recipe are: 1 package of chicken tenders cut into 1 inch cubes, buttermilk
(I used homemade, recipe found here), paprika, garlic powder, ground red pepper.

 I didn't measure.   Add buttermilk until the chicken is covered in a ziploc bag.  I added about
1 teaspoon each of paprika, red pepper, and garlic powder.

 Shake the chicken, rub the buttermilk and spices all over the chicken. Let the chicken sit
in the buttermilk marinade for an hour in the refrigerator.

 When you are ready to fry, remove chicken from bag and drain in a sieve placed over a bowl.

 Assemble everything to fry.  Pour 3/4 inches worth of peanut oil in a deep fry pan.  Heat oil
over a medium-high flame. 

 Dredge buttermilk chicken in salted flour (I used spelt flour).

Check oil temperature with a drop of water, if it bubbles you are ready to fry.  Add chicken
pieces, being sure not to crowd the pan.  Fry chicken till golden brown, 2-3 minutes.  Remove
from oil with a strainer.

Salt the chicken after it has been fried.



  1. So fun! And so, so much healthier than fast-food chicken.

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