Buttermilk Chicken Nuggets Dee Dees Recipes

CHICKEN NUGGETS

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

BUTTERMILK CHICKEN NUGGETS

Steps:

• Combine first 6 ingredients in a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.
• Preheat oven to 375°.
• Combine breadcrumbs and cheese in a bowl. Remove chicken from bag and arrange on a sheet of wax paper. Sprinkle chicken evenly with 1 cup breadcrumb mixture. Turn chicken, and sprinkle with remaining breadcrumb mixture. Arrange chicken strips on a baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until golden brown.

DEEP-FRIED BUTTERMILK-COCONUT CHICKEN NUGGETS

Steps:

• Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
• In a bowl, combine the egg, buttermilk and the beer; mix well.
• In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
• Dredge the chicken pieces into the all-purpose flour.
• Then dip into the buttermilk mixture to coat.
• Then roll into the coconut.
• Deep fry until a light golden brown.
• Drain on paper towels.

DEE DEE'S SOUTHERN FRIED BUTTERMILK CHICKEN

Steps:

• 1. BUTTERMILK BRINE Rinse chicken and cut away excess fat. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon seasoning salt to buttermilk. Soak chicken in buttermilk mixture (in refrigerator) for 8 hours.
• 2. BATTER Combine flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder in a large freezer bag; set aside.
• 3. Once chicken has soaked for at least 8 hours remove from refrigerator. Remove pieces from buttermilk and shake excess buttermilk off; add a few pieces at a time to flour mixer. Coat pieces well in flour mixer; remove and place on a wire rack. Allow battered pieces to air dry for 30 to 40 minutes. This allows the chicken to come to room temperature, which helps it to cook evenly once in the oil and by allowing some of the moisture to dry out, your chicken will fry up crispier.
• 4. FRY Fry at 370 to 375 degrees in peanut oil until a nice golden brown on both sides. NOTE: I used Peanut oil because it will not burn like other oils sometimes do. Don't over crowd your pan.

BUTTERMILK CHICKEN NUGGET'S - DEE DEE'S

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.