OAMC Chicken Nuggets

Ingredients

• 2 lbs boneless skinless chicken breasts
• 1 teaspoon seasoning salt
• 1/3 cup hot sauce
• 3/4 cup buttermilk
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup cornflour
• 1 tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground sage
• oil (for frying)

Directions

1. 1

   In a gallon size zip lock bag combine buttermilk, hot sauce, and seasoning salt.

2. 2

   Cut chicken breasts lengthwise into three strips. Cut strips into bite sized pieces for nuggets or cut strips in half for chicken fingers.

3. 3

   Add the chicken to the buttermilk mixture and refrigerate for AT LEAST 4 hours. Overnight is best.

4. 4

   In a large bowl combine flour, cornstarch, corn flour, paprika, salt, pepper, garlic powder, onion powder, and sage. Stir with a whisk until well combined.

5. 5

   Remove chicken pieces from buttermilk and dredge in the flour mixture.

6. 6

   Fry in 350-360 degree oil until light golden brown. Remove from oil and drain on paper towels while you fry the rest of the chicken.

7. 7

   When you've fried it all put the drained pieces on a baking sheet and freeze. Put frozen chicken nuggets/fingers in bags and label. These will keep for 2 or 3 months in the freezer.

8. 8

   To serve, preheat oven to 350 degrees and bake for 10 to 15 minutes or until heated through and crispy. I like to serve mine with buffalo ranch dipping sauce. Combine 1/4 cup ranch dressing and 2 teaspoons of hot sauce in a small bowl or ramekin.