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Fried Chicken Nuggets

These savory nuggets are often served as a convenient and kid-friendly snack or meal option. Whether enjoyed on their own or with dipping sauces, chicken nuggets are a versatile and widely enjoyed comfort food.

​With their crispy exterior and tender, juicy interior, chicken nuggets are a perennial favorite among children and adults alike, making them a staple menu item in fast-food restaurants, school cafeterias, and home kitchens around the world.
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RECIPE​

Ingredients
  • BONELESS SKINLESS CHICKEN BREAST WHOLE BUTTERMILK Tammy’s Tip: Chicken is cheaper on bone. Buy it when it’s on sale. Cut breast meat from bone. Cut into 1” strips. Cut strips into 1” sections making 1x1” nuggets. Soak nuggets in 1/2 cup whole buttermilk 20-30 minutes prior to frying.
  • 1 1/2 CUPS SELF-RISING FLOUR
  • 1 TSP PEPPER
  • 1 1/2 TSP. SALT
  • 2 TSP. PAPRIKA
  • 1 1/2 TBSP HIDDEN VALLEY RANCH MIX
  1. Put dry ingredients in a gallon size storage bag or sealed tupperware and shake to mix well. Take nuggets and place in the gallon size storage bag or sealed tupperware with dry ingredients. Shake and coat well.
  2. (PEANUT or CORN OIL) Put 1” of oil in skillet. Oil must be HOT! Put a piece of crust in oil. Once it floats and sizzles WELL, grease is ready!
  3. Fry nuggets for 2 minutes on a high heat. Stir them around well and continue cooking for 2 more minutes or until golden brown. If you cut nuggets large, it will take more time to cook them.
  4. Take out with a slotted spoon and place on paper towel covered platter/plate. Serve with Collard Valley Cook’s honey mustard sauce.