Getting to Yes – Double Dipped Buttermilk Chicken Nuggets

7 comments
Budget Meals, Buttermilk, Chicken, Comfort Food, Easy, Lunch, New Southern Classics, Picnic Foods, Test Kitchen

The airwaves have been inundated with the talk…  10 nuggets for $1.49.

How good could they be, really. And that’s the basis of this whole exercise. The thing is, I don’t make very good fried chicken, and Jane knows it. I didn’t get that grandmotherly gene of tempering flavor / heat / coating to make bone-in Southern Fried Chicken work.    So… a dollar forty-nine, a cheap, easy way to get that crispy fried soulful satisfaction – it seemed like a doer.

It’s not. Aside from the questionable oil that it’s fried in, it honestly isn’t even chicken. I’m not sure a chicken walked very close to the factory where they were made. They’re stodgy, spongy… kinda rubbery…. with the most notable flavor being an overabundance of soy protein. And to be brutally honest, it’s the same with any mass-produced, faster – than – prudent establishment serving up the little crispy jewels.

So, it’s back to the drawing board and finding a way to get maximum flavor out of a relatively tasteless piece of protein where you don’t have the added benefit of crispy, crackly skin pushing your oil bathed chicky into southern fried nirvana.

And for that… we need brine – and buttermilk.

We’re basing some of the process on that “other” faster food establishment, and using a brine – and dill pickle juice.

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Double-Dipped Buttermilk Fried Chicken Nuggets

Makes 30 Nuggets…. or 1 serving (for me).

Ingredients

For the Brine:

3 (6 to 8 ounce) Boneless, Skinless Chicken Breasts – Whole

1/4 Cup Dill Pickle Juice

1/2 Cup Whole Cultured Buttermilk

1/2 Teaspoon Poultry Seasoning

1/4 Teaspoon each Salt & Pepper

1 Large Zipper Bag

For the Nuggets:

1 Cup AP Flour + 1/4 Teaspoon each Poultry Seasoning, Salt & Pepper – for the dredge

1 Cup Buttermilk + 1/2 Teaspoon Poultry Seasoning – for the dip

4 Cups Canola Oil

Deep Fat Fryer

Draining Racks

Sheet Pan

Paper Towels

Tongs

2 Large BowlsWP_20150220_11_57_40_Pro

Place the breasts and all the brining ingredients into the zipper bag. Squitch everything around until well mixed and refrigerate overnight (minimum 12 hours)

The next day,

Cut each breast into 10 (1″) pieces. The easiest way is to cut the breasts into 3 long strips, then divide the strips into 3 to 4 even sections. You should get between 9 to 10 “nuggets” per 6 ounce breast.

Set up your coating station – Flour & spices in one bowl / buttermilk and seasoning in the other.

Once your nuggets are made, heat your oil to 350 degrees.  While that’s getting ready, dredge each nugget into the seasoned flour and set on a rack until all the nuggets are done

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Once complete, dip each back into the buttermilk mixture, back into the dredging flour, and replace back on the rack to set for a bit (10 minutes)

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Be careful to work near a sink… and only use one hand for this – you’re going to end up with gunky southern fried fingers… there’s nothing you can do about it.

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Working in small batches, carefully drop 6 to 7 nuggets at a time into the oil, and fry for 5 minutes.

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Drain them on paper toweled racks

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Serve them up with a little ranch dressing or honey mustard, and you’re good to go.

And so what if they are a little more work. It’s real chicken, with real chicken flavor, and real granny’s fried chicken crunch. And seeing that it’s a dollar a breast, and about another dollar for the rest – you’re still doing better than $1.49… for something you really have no idea what it is.

and…. if you REALLY have a problem making nuggets, clip this –

clip

– and paste it over the other picture….

There, all fixed.

Posted by

I cook stuff... I'm a kitchen tool... I am.. - a food guy. - a Restaurant Consultant, - a Kitchen Designer and Remodeler. - a Part-time Landscaper, - an Occasional Caterer, - a very lazy author (or, so my ex-editor says) - Seriously under-employed I have... - eaten things that would probably have been better off in the trash - bungee jumped before it was even considered marginally safe - Thought..really, truly thought.. I would be dead by 30 sheared sheep for fun and personally castrated three of them. - have three novels in varying stages of incompleteness - been crushed by a grand piano. (The piano was undamaged) - been bitten by a chimpanzee - spent an entire night fishing for squid off the coast in Thailand - been the guest of honor at a dinner for reasons I am still unsure of - have a thing about deli meat, in general ... mortadella, specifically

7 thoughts on “Getting to Yes – Double Dipped Buttermilk Chicken Nuggets”

  1. Pingback: Double Dipped Buttermilk Fried Nuggets | Yum Goggle

  2. This is a fabulous recipe! I’m Kelli from Kelli’s Kitchen and formerly of the now closed blog Domestically Impaired’s Guide to Retro Kitchen Arts………..now my daughter and I also own Yum Goggle. Thank you so much for submitting this recipe. First because my grandson love Chicken and chicken nuggets are his favorite. I’m going to make this on the weekend! Please keep submitting to YG – we’ll feature this on FB sometime this weekend!

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  3. Hi Toby! Thanks for coming over and thanks for your very encouraging compliments! You sure made my day and of course thank you for this recipe 🙂 Yup, I saw your Ranch dressing recipe and I was like, darn! He should have published it sooner hah,,hah.. I’ll be sure to try the dressing soon.

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    • Anytime sweetie… you and your followers have always been so kind to me. Let me know how the dressing turns out for you

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  4. karen278 says:

    Those look absolutely sinful and MUCH better than shop bought ones Toby! I may try these this weekend, as I love any fried chicken! Karen

    Like

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