OAMC Chicken Nuggets
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
48 nuggets
- Serves:
- 4-6
ingredients
- 907.18 g boneless skinless chicken breasts
- 4.92 ml seasoning salt
- 78.78 ml hot sauce
- 177.44 ml buttermilk
- 236.59 ml all-purpose flour
- 59.14 ml cornstarch
- 59.14 ml cornflour
- 14.79 ml paprika
- 4.92 ml salt
- 4.92 ml black pepper
- 1.23 ml garlic powder
- 1.23 ml onion powder
- 1.23 ml ground sage
- oil (for frying)
directions
- 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.
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Reviews
-
WOW! I can't believe i am just now doing this! These are sooooo delicious! I love the fact that I can make these with organic chicken and feed my boys (4 and 2) something a bit healthier than the chicken fingers, sticks, or whatever that is sold in the freezer section which is made up of God knows what chicken parts :) Yes it's messy, but I made a huge batch so I won't have to do it for another month. Thanks so much for posting this!
RECIPE SUBMITTED BY
PAUL P.
Ivydale, West Virginia
I am married and a father of 2. I love to hunt, fish, trap, hike, rock climb, camp, garden and cook. By trade I am a welder, but I also make knives and am a semi-professional blacksmith.
My family and I live on a self-sustainable homestead. We raise a big garden of heirloom vegetables. I collect antique varieties of apple, pear, plum, quince, cherry, mulberry and grapes. We raise meat rabbits, chickens for meat and eggs and we raise 2 breeds of pigs.
I make my own beer, cider, perry and wine. I also have a medicinal garden from which I make a lot of herbal remedies. I use organic, self sufficient practices with everything I raise to eat and plan on teaching this to my kids as they grow up.