Buttermilk Chicken Nuggets

Marinade

Add to a large marinating bowl...

• 2 lbs chicken, cut into bite size pieces
• 1/2 cup pickle juice (optional)
• 1 cup buttermilk
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp Tobasco sauce (optional)

Marinate for 4 hours or overnight.

Flour Dredge

Add to a large bowl...

• 2 cups flour
• 1/2 cup corn starch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp kosher salt
• 1 tbsp paprika (optional)
• 1 tbsp garlic powder (optional)
• 1 tbsp onion powder (optional)
• 1 tsp dried mustard (optional)
• 1/2 tsp cayenne (optional)

Deep Frying

Remove chicken from the marinade and pat dry with paper towels to remove any excess buttermilk.

Add chicken to the flour dredge and coat thoroughly, then return chicken to the marinade, and then back to the flour dredge for a double coating.

Deep fry at 350º F until internal temperature reaches 165º F, about 4-5 minutes.

Serve and enjoy!