Chicken Fried Fingers and Nuggets
A Little Personal History:
As my girls grew older, went to school and watched TV, fast food became an ever present “request”. Chicken McNugget’s or KFC Chicken Nuggets were meals they increasingly bugged us for. While fast & convenient, what kind of chemicals were these companies adding? Figured if you can’t beat’ em, join’ em. This is what I came up with. The girls love’ em and at least they don’t have all the preservatives & chemicals.
Description:
600
| Category: | Chicken, appetizer |
|---|---|
| Servings: | 16 appetizer servings |
| Time: |
Marinade: 4 hours
Preparation: 20 minutes
Cooking: 30 minutes
|
| Equipment: | Meat Mallet, Cutting board and Scissors or Knifes, Large Skillet, large frying pot, Candy/Frying Thermometer, Wire Rack, baking sheet |
| Difficulty: |
Medium
|
Ingredients:
- 8 skinned and boned chicken breasts
- Buttermilk Marinade
- Fried Chicken Rub
- 2 Egg
- 2 tablespoon Milk or Water
- Canola or Vegetable oil
Procedure:
- Prepare buttermilk marinade. Put chicken breasts into a large zip-lock bag. Pour in Buttermilk Marinade to fully cover all breasts. Press out air or use Vacu-Seal and seal. Refrigerate 4 hours.
- Remove strips from mixture and drain.
- Cut strips to preferred finger eating size (e.g. fingers or nuggets)
- In large skillet over medium-high heat, brown sides of chicken. 2-3 minutes per side. Remove strips and set aside to cool to room temperature.
- In large frying pot or skillet, pour oil to depth of 2-inches; heat to 350°F. If you don’t have a thermometer, medium heat is a good bet or drop a little flour into oil and if it sizzles it’s ready.
- While oil heats, in mixing bowl, prepare fried chicken rub.
- In 2nd mixing bowl, add eggs, milk or water and thoroughly whisk.
- Once chicken has cooled, 1st toss in bowl with chicken rub, then in egg wash and finally in chicken rub again. Repeat as necessary till all strips are covered.
- When oil is ready, carefully drop chicken strips in batches, frying 6-8 minutes or until golden.
- Drain on wire rack on top of cooking sheet. Rest for 5 minutes.
Advanced Preparation:
- Steps 1-4 can be prepared in advance and stored in refrigerator for up to 3 days or frozen for future use.
Tips, Notes, and Variations:
- Serve with Spicy Dipping Sauce, BBQ Sauce, Honey Mustard, etc.
- This recipe can as easily be used for bone-in chicken breast, legs, thighs and wings. Just make sure there’s enough oil in pot to fully cover pieces (3-4 inches should cover).
- You can freeze and re-heat and their still great. Set your toaster oven to 350 degrees and heat for 10-12 min.
- If you marinade chicken and then freeze, when ready to use thaw chicken, soak in milk or buttermilk for 10 minutes and pat dry before dredging to ensure rub will stick well.
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