Buttermilk Chicken Nuggets Recipes

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RITZY CHICKEN NUGGETS



Ritzy Chicken Nuggets image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 12h45m

Yield 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults

Number Of Ingredients 12

2 (each weighing approximately 8 ounces with the peg bone, less without) chicken breasts
1 cup buttermilk
1/2 cup oil (if you are frying the nuggets)
1 3/4 cups cracker crumbs (recommended: Ritz crackers)
Serving suggestion: Capery Salad, recipe follows
1 head romaine or 4 little butter lettuces
2 large gherkins, diced
1 to 2 tablespoons capers
2 to 3 tablespoons chopped parsley leaves, to garnish
2 teaspoons gherkin brine
2 tablespoons olive oil
1/2 teaspoon Dijon mustard

Steps:

  • Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
  • Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
  • When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
  • Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
  • Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
  • Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
  • Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.

PANCAKE BATTER FRIED CHICKEN RECIPE BY TASTY



Pancake Batter Fried Chicken Recipe by Tasty image

Move over, chicken and waffles--there's a new mashup in town. Coat the chicken in a spicy pancake batter and fry them to crispy golden brown. It's a crowd-pleasing appetizer that comes together in 30 minutes!

Provided by Betsy Carter

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 ½ lb chicken breast, cut into 2-inch (5 cm) pieces
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups dry pancake mix
⅛ teaspoon cayenne
1 teaspoon paprika
1 teaspoon garlic powder
1 cup buttermilk
½ cup water
4 cups vegetable oil, for frying
1 cup dijon mustard
¾ cup maple syrup
2 tablespoons vegetable oil
½ teaspoon kosher salt
½ teaspoon black pepper

Steps:

  • In a medium bowl, season the chicken with 1 teaspoon of salt and ½ teaspoon of black pepper. Set aside while you make the batter.
  • In a large bowl, whisk together the pancake mix, remaining teaspoon of salt, remaining ½ teaspoon pepper, the cayenne, paprika, and garlic powder. Add the buttermilk and ⅓ of the water and whisk to incorporate. Add the remaining water, ⅓ at a time, and whisk until no lumps remain.
  • Add the chicken to the batter and toss to coat completely.
  • Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet and place nearby.
  • Working 4-5 pieces at a time, fry the battered chicken in the hot oil for 2-3 minutes, or until golden brown and the internal temperature reaches 165°F (75°C). Remove from the oil and let drain on the wire rack while you repeat with the remaining chicken.
  • Make the dipping sauce: In a small bowl, whisk together the Dijon, pancake syrup, vegetable oil, salt, and pepper until well combined.
  • Serve the chicken bites warm with the sauce alongside for dipping.
  • Enjoy!

CHEF JOHN'S BUTTERMILK FRIED CHICKEN



Chef John's Buttermilk Fried Chicken image

I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 6h45m

Yield 4

Number Of Ingredients 19

1 (3 1/2) pound chicken, cut into 8 pieces
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon paprika
¼ teaspoon dried rosemary
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon white pepper
¼ teaspoon cayenne pepper
2 cups buttermilk
2 cups flour
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon white pepper
½ teaspoon onion powder
2 ½ quarts peanut oil for frying

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.

Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g

BUTTERMILK CHICKEN NUGGETS



Buttermilk Chicken Nuggets image

Make and share this Buttermilk Chicken Nuggets recipe from Food.com.

Provided by AZRT8871

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup low-fat buttermilk
1 tablespoon fresh lemon juice
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 lb boneless chicken breast, cut into 1/2-inch strips
2 cups fresh english muffin breadcrumbs (about 2 muffins)
1/3 cup grated parmesan cheese
cooking spray

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.

Nutrition Facts : Calories 458.3, Fat 16, SaturatedFat 5.3, Cholesterol 81.2, Sodium 917, Carbohydrate 41.1, Fiber 2.5, Sugar 5, Protein 35.1

DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN NUGGETS



DOUBLE-DIPPED BUTTERMILK FRIED CHICKEN NUGGETS image

Categories     Chicken     Fry     Lunch     Brine

Yield 3 people

Number Of Ingredients 17

For the Brine:
3 (6 to 8 ounce) Boneless, Skinless Chicken Breasts -Â" 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 -Â" for the dredge
1 Cup Buttermilk + 1/2 Teaspoon Poultry Seasoning -Â" for the dip
4 Cups Canola Oil
Deep Fat Fryer
Draining Racks
Sheet Pan
Paper Towels
Tongs
2 Large Bowls

Steps:

  • 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 (1³) 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 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 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) 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. Working in small batches, carefully drop 6 to 7 nuggets at a time into the oil, and fry for 5 minutes. Drain them on paper toweled racks Serve them up with a little ranch dressing or honey mustard, and you'™re good to go.

DEEP-FRIED BUTTERMILK-COCONUT CHICKEN NUGGETS



Deep-Fried Buttermilk-Coconut Chicken Nuggets image

Make and share this Deep-Fried Buttermilk-Coconut Chicken Nuggets recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

1 egg
1/2 cup buttermilk
1/2 cup beer
5 ounces cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons salt
2 lbs boneless skinless chicken breasts, cut into 1 inch square pieces (larger if desired)
2 cups grated coconut
1 cup all-purpose flour (more if needed for coating the chicken)
oil, for deep-frying

Steps:

  • Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
  • In a bowl, combine the egg, buttermilk and the beer; mix well.
  • In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
  • Dredge the chicken pieces into the all-purpose flour.
  • Then dip into the buttermilk mixture to coat.
  • Then roll into the coconut.
  • Deep fry until a light golden brown.
  • Drain on paper towels.

Nutrition Facts : Calories 833.3, Fat 35.5, SaturatedFat 26.3, Cholesterol 193, Sodium 1406.3, Carbohydrate 66.1, Fiber 8.4, Sugar 4.8, Protein 60.2

CRISPY BUTTERMILK CHICKEN STRIPS



Crispy Buttermilk Chicken Strips image

A quick, easy, more delicious version of a fast-food favorite. Serve with barbecue sauce, ranch dressing, or your favorite dipping sauce.

Provided by Tim Wilkerson

Categories     Meat and Poultry Recipes     Chicken     Chicken Tenders Recipes

Time 55m

Yield 4

Number Of Ingredients 8

4 (5 ounce) boneless, skinless chicken breasts
3 cups all-purpose flour
1 tablespoon Italian seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper, or more to taste
2 cups buttermilk, or more as needed
2 cups vegetable oil for frying, or as needed

Steps:

  • Preheat the oven to 200 degrees F (95 degrees C).
  • Slice each chicken breast into thick strips.
  • Whisk flour, Italian seasoning, salt, pepper, and cayenne together and pour into a gallon-sized resealable plastic bag. Pour buttermilk into a shallow dish.
  • Fill a heavy-bottomed pan at least 4 inches deep with oil and heat it to 350 degrees (175 degrees C).
  • Place several chicken strips in the plastic bag. Seal the bag and shake a couple of times until strips are coated. Repeat to coat remaining strips. Dip each strip into buttermilk, then back into the flour mixture.
  • Fry the strips, 4 or 5 at a time, in the hot oil until golden brown and no longer pink in the centers, 6 to 8 minutes. Drain on paper towels, then transfer to a baking sheet to keep warm in the oven as you fry the remaining strips.

Nutrition Facts : Calories 648.7 calories, Carbohydrate 78.4 g, Cholesterol 85.4 mg, Fat 16.5 g, Fiber 3.1 g, Protein 43.3 g, SaturatedFat 3.2 g, Sodium 782.3 mg, Sugar 6.2 g

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