OAMC Chicken Nuggets

"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."
 
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Ready In:
30mins
Ingredients:
14
Yields:
48 nuggets
Serves:
4-6
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ingredients

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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

  1. These were very good. I should have read the description better though because while the buttermilk did cancel out the heat, the pepper FLAVOR was still there(just like it says). My Dd wouldn't eat them because she THOUGHT they were hot because of the flavor. Everyone else enjoyed them though.
     
  2. 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!
     
  3. Amazing! I intended to eat half for dinner and freeze the other half. They were so good that they ALL disappeared in a matter of minutes. I have six kids and this is one of the very rare meals that all of them loved.
     
  4. This is a GREAT recipe! Kids and hubby loved it. And no, you CANNOT taste the hot sauce (otherwise kids would've said so). The only thing that kept the 5th star off was that I don't have a deep fryer and I made a HUGE mess of my kitchen making these ;) The taste and texture however can't be beat.
     
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RECIPE SUBMITTED BY

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.
 
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