RITZY CHICKEN NUGGETS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 12h45m
Yield 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults
Number Of Ingredients 12
Steps:
- Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
- Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
- When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
- Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
- Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
- Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
- Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.
BUTTERMILK CHICKEN NUGGETS
Make and share this Buttermilk Chicken Nuggets recipe from Food.com.
Provided by AZRT8871
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes, turning occasionally.
- Preheat oven to 375°.
- Combine breadcrumbs and cheese in a bowl. Remove chicken from bag and arrange on a sheet of wax paper. Sprinkle chicken evenly with 1 cup breadcrumb mixture. Turn chicken, and sprinkle with remaining breadcrumb mixture. Arrange chicken strips on a baking sheet coated with cooking spray. Bake at 375° for 30 minutes or until golden brown.
Nutrition Facts : Calories 458.3, Fat 16, SaturatedFat 5.3, Cholesterol 81.2, Sodium 917, Carbohydrate 41.1, Fiber 2.5, Sugar 5, Protein 35.1
DEEP-FRIED BUTTERMILK-COCONUT CHICKEN NUGGETS
Make and share this Deep-Fried Buttermilk-Coconut Chicken Nuggets recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 18m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
- In a bowl, combine the egg, buttermilk and the beer; mix well.
- In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
- Dredge the chicken pieces into the all-purpose flour.
- Then dip into the buttermilk mixture to coat.
- Then roll into the coconut.
- Deep fry until a light golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 833.3, Fat 35.5, SaturatedFat 26.3, Cholesterol 193, Sodium 1406.3, Carbohydrate 66.1, Fiber 8.4, Sugar 4.8, Protein 60.2
DEE DEE'S SOUTHERN FRIED BUTTERMILK CHICKEN
I think the trick to good crispy fried chicken is to brine it first in a buttermilk brim. I've tried for years to come up with a recipe that works and today I think I achieved my goal. We have a local fried chicken establishment in town. They make the best fried chicken I've ever put in my mouth. The only thing I know about the...
Provided by Diane Atherton
Categories Chicken
Time 8h15m
Number Of Ingredients 16
Steps:
- 1. BUTTERMILK BRINE Rinse chicken and cut away excess fat. Add 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon seasoning salt to buttermilk. Soak chicken in buttermilk mixture (in refrigerator) for 8 hours.
- 2. BATTER Combine flour, seasoning salt, pepper, salt, cayenne pepper, Hungarian paprika, and garlic powder in a large freezer bag; set aside.
- 3. Once chicken has soaked for at least 8 hours remove from refrigerator. Remove pieces from buttermilk and shake excess buttermilk off; add a few pieces at a time to flour mixer. Coat pieces well in flour mixer; remove and place on a wire rack. Allow battered pieces to air dry for 30 to 40 minutes. This allows the chicken to come to room temperature, which helps it to cook evenly once in the oil and by allowing some of the moisture to dry out, your chicken will fry up crispier.
- 4. FRY Fry at 370 to 375 degrees in peanut oil until a nice golden brown on both sides. NOTE: I used Peanut oil because it will not burn like other oils sometimes do. Don't over crowd your pan.
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BUTTERMILK FRIED CHICKEN TENDERS - ONCE UPON A CHEF
From onceuponachef.com
Category DinnerCalories 925 per servingTotal Time 40 mins
- To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
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5/5 (5)Total Time 23 minsCategory Dinner
- Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Then cut into strips of about an inch thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour.
- In a large bowl, combine flour, season salt, paprika and parsley flakes. In another bowl, beat two eggs.
- Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete.
HOMEMADE CHICKEN NUGGETS RECIPE - THE SEASONED MOM
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5/5 (3)Total Time 35 minsCategory Dinner, LunchCalories 76 per serving
- In a large Ziploc bag or bowl, combine the flour, baking soda, onion powder, garlic powder, salt and pepper.
- Add the chicken pieces to the bag with the seasoned flour. Seal and toss to coat each piece in the seasoned flour.
BUTTERMILK BATHED CHICKEN NUGGETS - THE SCRAMBLE
From thescramble.com
Cuisine AmericanCategory Main Course, Main DishServings 6Total Time 40 mins
- In a shallow bowl, whisk together the buttermilk and garlic powder. In another shallow bowl, combine the bread crumbs, cheese, salt and pepper.
- Cut the chicken into nugget size pieces, the dip each piece in the buttermilk mixture, then coat it well in the bread crumb mixture, and put it on the baking sheet.
- Bake the nuggets for 15 – 20 minutes until they are just cooked through and very lightly browned, flipping once after about 10 minutes.
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