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Nutrition Facts
Serving Size 1 (343g) Recipe makes 4 servings The following items or measurements are not included below: 1 teaspoon seasoning salt
Calories 452
Calories from Fat 34		(7%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.1g
Cholesterol 133mg		44%
Sodium 1276mg		53%
Potassium 760mg		21%
Total Carbohydrate 42.6g		14%
	Dietary Fiber 1.9g	7%
	Sugars 2.8g
Protein 57.7g		115%
Vitamin A 1003mcg		20%
Vitamin B6 1.4mg		69%
Vitamin B12 1.0mcg		16%
Vitamin C 18mg		31%
Vitamin E 0mcg		1%
Calcium 91mg		9%
Iron 2mg		15%
detailed view... how is this calculated?

OAMC Chicken Nuggets Recipe #320746

This recipe is for the chicken nuggets my mom used to make for me when I was little. They're much better than nuggets from fast food places or the grocery store. Don't let the hot sauce scare you away. The buttermilk cancels the heat and lets the pepper flavor stand out. This will make approximately 48 nuggets or 12 fingers.

by price403

30 min | 15 min prep

SERVES 4 -6 , 48 nuggets

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)

In a gallon size zip lock bag combine buttermilk, hot sauce, and seasoning salt.
Cut chicken breasts lengthwise into three strips. Cut strips into bite sized pieces for nuggets or cut strips in half for chicken fingers.
Add the chicken to the buttermilk mixture and refrigerate for AT LEAST 4 hours. Overnight is best.
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.
Remove chicken pieces from buttermilk and dredge in the flour mixture.
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.
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.
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.

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OAMC Chicken Nuggets Recipe #320746

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