chick fil a nuggets
- 3 skinless chicken breasts, cut up in bite sized pieces
- 1 1/2 cups buttermilk
- 2 cups flour
- 4 Tablespoons powdered sugar
- 3 teaspoons of salt
- 1 1/2 teaspoons of pepper
- canola oil (or peanut if you have it on hand)
Place the chicken in a ziploc bag, pour the buttermilk in and seal the bag. Store the bag in your refrigerator for 2-4 hours, allowing the chicken to marinate. After you put the chicken in the fridge, you can start the rolls, recipe follows.
When your chicken is done marinating, in another gallon-sized ziploc bag combine all the dry ingredients. Mix well. Set aside.
Start heating up your oil over medium high heat. There should be about 2" of oil in your pan. I use a thermometer to make sure my oil is heated up to about 375 degrees. Make sure your temp is always around here when you are cooking the chicken.
Once the oil is heated up, using tongs, remove the chicken from the buttermilk and place in the flour mixture. Seal bag and shake, shake, shake till the chicken pieces are evenly coated. Take about 8 pieces of chicken out at a time and place in the oil. Cook them until golden brown. Turning them once about halfway through the process. My chicken took about 2-3 minutes to cook each round. If you are worried, check the thickest piece in your first batch to see if the chicken is cooked all the way through. That will be a good gauge to see how long you need to cook the chicken.
Remove the chicken and drain on a paper towel. Repeat until all the nuggets are cooked.
Serve on a homemade roll with a little bit of lettuce and your favorite condiment. Slap a side of sweet potato fries down next to your sliders and get ready for a delightful little meal.