Meal Solutions – Mom’s Chicken Nuggets
June 29, 2012
I am a wife and mother of two children, working at a leading Atlanta CPA firm that can sometimes be stressful. As PKM keeps me busy, I am also always looking for easy and delicious recipes to cook for my family. And with a family full of picky eaters, I need to make sure they think what I cook is delicious too. I tried for years to make yummy homemade fried chicken. And after serving burned, bland, and (one time) nasty undercooked chicken, I finally combined bits and pieces of other recipes and made this one my own. These chicken nuggets are mouth watering and, oh, so delicious. And while it is probably not the most calorie conscience way to cook chicken, it is not processed fast food chicken either, and that makes this mom very happy. Fry these up and serve with ranch dipping sauce, taters, and either a salad or green beans. Enjoy.
The Perfect Homemade Chicken Nuggets
What you’ll need:
1 packet of chicken breast tenderloins – approximately 2 lbs
Buttermilk – enough to pour over and coat chicken
Hot sauce – 1 to 2 tbsp
Vegetable or canola cooking oil
2 cups self rising flour
2 tsp salt
1 tsp pepper
Rinse the chicken breast tenderloins, pat dry, and cut into pieces. (I normally cut one tenderloin into two pieces.) Place the chicken pieces into a large bowl and cover the chicken with enough buttermilk to coat all pieces of chicken. Stir it around to make sure all the chicken is coated with the buttermilk. Next, add a tablespoon or two of hot sauce and mix well. You want the buttermilk to be just slightly pink. (The hot sauce doesn’t make the chicken spicy; it just gives it a good flavor, so it is up to you how much flavor you want.) Then, put a lid (or cling wrap) on the bowl and refrigerate for at least 30 minutes.
When you are ready to cook the chicken, preheat a skillet to medium high on the stovetop and add cooking oil to approximately an inch on the bottom of the skillet. While you complete the next steps, leave your skillet on the stovetop, so your oil heats up.
In a pie plate, or shallow large bowl, add 2 cups of flour, 2 tsp salt, and 1 tsp pepper and mix well in the pie plate.
Using a colander, drain the chicken in the sink (do not rinse). Using a regular table salt shaker, sprinkle more salt onto the chicken. Stir it around in the colander and add more salt. You want the chicken to be seasoned before cooking so you don’t end up with bland chicken. (That’s the worst!) Now put the chicken pieces into the prepared flour mixture in the pie plate. Make sure you coat the chicken well with the flour mixture. Just stir it with a fork to make sure it gets coated well.
In the meantime your oil should be about hot enough. Sprinkle a pinch or two of flour into the oil to make sure it sizzles. Then, start carefully dropping the flour-coated chicken pieces into the oil. Cook for two to three minutes and then flip each piece and cook for an additional two to three minutes (cook time depends on the size of the chicken pieces). Drain and dab the chicken on paper towels and, if desired, sprinkle additional salt on cooked chicken.
FYI – The chicken should sizzle the entire time it is in the oil. Adjust the temperature if necessary. Once you cook the first batch, you may need to increase the heat because the chicken may have cooled the oil slightly. Remember, if the oil is not hot enough, you will have greasy chicken. Also, replace any oil that cooks out by adding more oil to maintain one inch in bottom of skillet.
This is the most delicious chicken I have ever made. Enjoy!