Buttermilk Marinated Fried Chicken Nuggets


  • 1 lb of boneless, skinless, chicken breasts, cut into 2 inch nuggets
  • 1 and 1/2 cups buttermilk
  • 1 cup ap flour
  • kosher salt and black pepper to taste
  • Canola oil for deep frying
  • Wash chicken, then cut into 2 inch nuggets.
  • Add the butter milk along with the chicken to a bowl, cover and refrigerate for at least 1 hour.
  • Remove the chicken from the butter milk, drain, then season well with salt and pepper.
  • Add the seasoned chicken to the flour and coat on all sides. Knock off excess. Cover nuggets and place in the refrigerator for about 15 minutes.
  • Meanwhile in a largeĀ saucepanĀ or deep fryer fill 1/3 full with oil and heat to 350 degrees.
  • Once oil is hot add the nuggets in batches and fry until golden brown. 7-10 minutes.
  • Allow oil to come back up to temperature before adding a second batch.
  • Drain on paper towels.

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