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This recipe is for the chicken nuggets my mom used to make for me when I was little. They're much better than nuggets from fast food places or the grocery store. Don't let the hot sauce scare you away. The buttermilk cancels the heat and lets the pepper flavor stand out. This will make approximately 48 nuggets or 12 fingers.
- 2 lbs boneless skinless chicken breasts
- 1 teaspoon seasoning salt
- 1⁄3 cup hot sauce
- 3⁄4 cup buttermilk
- 1 cup all-purpose flour
- 1⁄4 cup cornstarch
- 1⁄4 cup cornflour
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon ground sage
- oil (for frying)
- In a gallon size zip lock bag combine buttermilk, hot sauce, and seasoning salt.
- Cut chicken breasts lengthwise into three strips. Cut strips into bite sized pieces for nuggets or cut strips in half for chicken fingers.
- Add the chicken to the buttermilk mixture and refrigerate for AT LEAST 4 hours. Overnight is best.
- In a large bowl combine flour, cornstarch, corn flour, paprika, salt, pepper, garlic powder, onion powder, and sage. Stir with a whisk until well combined.
- Remove chicken pieces from buttermilk and dredge in the flour mixture.
- Fry in 350-360 degree oil until light golden brown. Remove from oil and drain on paper towels while you fry the rest of the chicken.
- When you've fried it all put the drained pieces on a baking sheet and freeze. Put frozen chicken nuggets/fingers in bags and label. These will keep for 2 or 3 months in the freezer.
- To serve, preheat oven to 350 degrees and bake for 10 to 15 minutes or until heated through and crispy. I like to serve mine with buffalo ranch dipping sauce. Combine 1/4 cup ranch dressing and 2 teaspoons of hot sauce in a small bowl or ramekin.