Brine chicken pieces two hours
Mix together brine liquid and put into a zip lock bag
- 1 C warm water
- 1 C warm buttermilk
- 1 TBL sugar
- 1 TBL salt
- 2 TBL Worcestershire
Cut boneless chicken breasts into equal parts about 1/2 inch across, place in the brine bag and put into and bowl and place in the refrigerator. Agitate every 30 minutes, or so.
Coat the Chicken Pieces
- Combine
- 1/2 C AP flour
- 1 TBL Grandpa’s Thunder Powder
- 1 tsp salt
- 1/2 tsp baking soda
- Put coating mixture into a bag
- Drain and toss still wet chicken pieces in the coating
- Set aside on a pan for the coating to firmly adhere
- Meanwhile, separate the yolk from the egg white. Keep the yolk for another recipe – we will be using only the white – beat the whites, then set aside
- Combine 1 C Panko with 1 TBL Thunder Powder
- Dip the chicken pieces into the egg with your left hand
- Let drain for a few seconds, then drop into the Panko bread crumbs
- Take the piece out with your right hand, and place on a clean plate
- Repeat with all of the pieces. Let rest for 5-10 minutes
Fry the Nuggets
- While the pieces rest, preheat 4 cups vegetable oil to 350°F . Oil should be deep enough to completely submerge chicken pieces
- Fry in the hot oil for exactly 3 minutes. Do not overcrowd the pan.
- Flip and cook for one more minute.
- Set on plate and salt while still hot
- Remove from your plate and place on cookie sheet in oven at 200° F to keep warm
- When oil has returned to 350° add six more pieces
- Repeat as necessary
- See recipes below for dipping sauces
Honey mustard dipping sauce
- 1/3 cup honey
- 1/2 cup mustard
- Salt and pepper to taste
