Welsh Family Kitchen
Fried Chicken Nuggets  
We like crispy fried chicken, but not the skin. Most of the fast food places don't please us, so, this is a consensus of several recipes, the most recent being Fried Chicken Fingers. Modification is inevitable.
3 boneless/skinless chicken breasts
14 ounces Buttermilk
1 egg
2 cups flour
2 Teaspoons dry mustard
2 teaspoon paprika
2 tablespoon garlic salt
1 teaspoon onion powder
1/2 teaspoon Cayenne pepper
1/2 teaspoon black pepper
Vegetable oil for frying
Assorted dipping sauces:
Cut chicken into bite-sized nuggets
Soak in the buttermilk 1-2 hours, in the fridge, covered.
Heat 3" (enough to float the nuggets) vegetable oil in a Dutch Oven to 350o.
Remove the chicken and whisk the egg into the reserved buttermilk.
Place flour in a shallow dish and mix in the dry seasonings.
Dip the nuggets in the dry mix, shaking off the excess; then dip in the buttermilk to coat, then a 2nd time in the dry mix, then a 2nd time in the buttermilk and finally a 3rd time in the dry mix.
Carefully place the coated nuggets into the oil, one at a time, and fry 6-8 minutes or until golden brown. Do not crowd the pan.
Serve with dipping sauces
2018-10-20: Added to our cookbook, this grew out of the Chicken Fingers recipe; awaiting first attempt.
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