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Buffalo Chicken Nuggets
Serves 16 |
Move over wings, tenders are in town.
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Ingredients:
| 4 boneless skinless chicken breasts |
| 1 cup buttermilk |
| 1 teaspoon hot sauce |
| 2 eggs |
| 2 cups flour |
| 1/8 teaspoon baking powder |
| 1/8 teaspoon garlic powder |
| 1/8 teaspoon paprika |
| 2 1/2 teaspoons salt |
| 3/4 teaspoon pepper |
| Canola oil, for frying |
| For the Buffalo Sauce: |
| 2/3 cup hot pepper sauce |
| 1 stick unsalted butter |
| 1/4 teaspoon Worcestershire sauce |
| 1 tablespoons white vinegar |
Directions:
- Cut each chicken breast into cubes. Place the pieces in a large bowl. Pour the buttermilk and hot sauce over top. Allow to soak for 30 minutes.
- Crack the eggs into a bowl. Beat the eggs. In a separate bowl, combine the flour, baking powder, garlic powder, paprika, salt and pepper in a second bowl.
- Dip each piece of chicken into the flour mixture. Then dip into the eggs and back into the flour mixture. Shake off excess flour gently. Place the chicken on plates and repeat with the remaining pieces.
- Pour canola oil into a Dutch oven, about 3-inches deep. Bring to medium-high heat. Once bubbling and hot, cook the chicken in small batches for 5-7 minutes, until golden brown. Transfer to paper towel lined plates to drain.
- Combine the hot sauce, butter, Worcestershire sauce, and white vinegar in a large bowl. Dip the chicken nuggets into the sauce and coat evenly.
- Place the buffalo chicken nuggets on serving plates and enjoy!
| Main Ingredient: | Chicken Breast |
| Cooking Method: | Deep Fry |
| Course: | Dinner, snack, appetizer |
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