Buttermilk Chicken Nuggets Dee Dees Recipes

HOW TO MAKE BUTTERMILK CHICKEN TENDERS

Steps:

• Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
• In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
• In a deep frying pan, heat oil to about 350 degrees F (medium heat for about 5 minutes).
• Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
• Carefully place coated chicken into pan with hot oil. Fry for about 3-4 minutes, then flip pieces over for another 3 minutes or until golden brown. Internal temp should be 165 degrees F on an instant read thermometer.
• Carefully remove chicken from oil and drain on paper towels.

BUTTERMILK CHICKEN NUGGETS

Steps:

• Combine first 6 ingredients in a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.
• Preheat oven to 375°.
• Combine breadcrumbs and cheese in a bowl. Remove chicken from bag and arrange on a sheet of wax paper. Sprinkle chicken evenly with 1 cup breadcrumb mixture. Turn chicken, and sprinkle with remaining breadcrumb mixture. Arrange chicken strips on a baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until golden brown.

FRIED CHICKEN

Steps:

• Heat 1/2-inch of oil in a large skillet over medium heat. Season chicken with salt and cover in flour (use a large plastic resealable bag). Place chicken in oil and brown on all sides evenly, about 4 to 5 minutes per side, or until chicken is fully cooked through. Remove to a paper towel and refrigerate until cold. This is best made 1 day in advance.

CHICKEN NUGGETS

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

DEE'S SPECIAL CHICKEN

Steps:

• Salt and pepper the chicken breasts and broil them until golden brown.
• Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.

CHEF JOHN'S BUTTERMILK FRIED CHICKEN

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.