Double Dipped Buttermilk Fried Chicken Nuggets Recipes

Steps:

• Combine the buttermilk, thyme, Tabasco, Worcestershire, 1 tablespoon of the salt, and 1 1/2 teaspoons of the pepper in a nonreactive bowl large enough to contain all of the chicken pieces with at least 1 inch to spare. Add the chicken and turn to coat fully in the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the refrigerator about 45 minutes before frying.
• Line a large baking sheet with aluminum foil. In a large, shallow bowl, combine the flour, remaining 1 tablespoon salt, Cajun seasoning, and 1 teaspoon pepper. Remove the chicken from the buttermilk marinade and roll it around in the seasoned flour until completely covered. Set it on the prepared baking sheet; repeat with the remaining chicken. Dip the coated chicken pieces once more in the marinade, then again in flour. Return the pieces to the baking sheet (a few minutes' rest makes for a sturdier, crisper coating).
• Have a wire cooling rack set over paper towels ready. In a large, heavy Dutch oven, heat 1 1/2 inches of oil over medium heat until it reaches 350°F on a deep-fat thermometer. Using kitchen tongs, add a few chicken pieces at a time to the hot oil (crowding will lower the temperature, making for greasy chicken). Fry the chicken until the internal temperature reaches 180°F, about 10 minutes per side (watch carefully, it can easily burn). Transfer the cooked chicken to the wire rack. Serve immediately or at room temperature (don't let the chicken sit more than 2 hours).
• Do it Early
• The chicken can be fried up to 2 days in advance, covered, and refrigerated. Serve it cold-a classic Texas picnic food-or reheat on wire racks set on baking sheets in a 375°F oven for 15 to 20 minutes.
• Tip
• If the chicken looks pretty dark before it is cooked through, transfer to wire racks set on baking sheets and bake in a 375°F oven until the meat reaches an internal temperature of 180°F on an instant-read thermometer. Keep fried chicken warm in a 200°F oven. Using a digital thermometer eliminates the need to stand over the chicken. When the alarm sounds, the meat is done.

Steps:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Steps:

• Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

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.

Steps:

• Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.
• Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.
• Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.
• Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

Steps:

• For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
• With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
• Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
• When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
• Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
• Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

Steps:

• Place the breasts and all the brining ingredients into the zipper bag. Squitch everything around until well mixed and refrigerate overnight (minimum 12 hours) The next day, Cut each breast into 10 (1³) pieces. The easiest way is to cut the breasts into 3 long strips, then divide the strips into 3 to 4 even sections. You should get between 9 to 10 per 6 ounce breast. Set up your coating station ... Flour & spices in one bowl / buttermilk and seasoning in the other. Once your nuggets are made, heat your oil to 350 degrees. While that's getting ready, dredge each nugget into the seasoned flour and set on a rack until all the nuggets are done Once complete, dip each back into the buttermilk mixture, back into the dredging flour, and replace back on the rack to set for a bit (10 minutes) Be careful to work near a sink, and only use one hand for this, you'™re going to end up with gunky southern fried fingers... there's nothing you can do about it. Working in small batches, carefully drop 6 to 7 nuggets at a time into the oil, and fry for 5 minutes. Drain them on paper toweled racks Serve them up with a little ranch dressing or honey mustard, and you'™re good to go.

Steps:

• Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
• Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
• Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.

Steps:

• Rinse the chicken pieces and pat dry with paper towels.
• In a shallow platter, combine the buttermilk, water, and red pepper sauce.
• Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours.
• If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness.
• Place flour in a shallow platter.
• Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne.
• Roll the marinated chicken pieces in the flour, a few at a time, until well coated.
• Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour.
• Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better.
• The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust.
• Heat oil in a large elctric skillet to 350 degrees F.
• There should be about 1-inch of fat in the pan.
• Carefully add the chicken pieces in a single layer, skin side down.
• Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken.
• Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes.
• Turn again, frying a total of 15 minutes.
• The turning will produce a golden-crisp skin with even color.
• Remove chicken to a plate lined with paper towels to drain.
• Do not put hot chicken directly in a bowl or container, the air won't circulate and the steam will cause the crust to fall off.
• Serve immediately or cool to room temperature.

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.