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Perfect for a picnic, these spicy fried chicken nuggets are great dipped in honey mustard or blue cheese dressing.

Elena Rosemond-Hoerr
Recipe by Southern Living May 2011

Gallery

Credit: Jennifer Davick; Styling: Allison R. Banks

Recipe Summary

hands-on:
50 mins
total:
50 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.

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  • Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.

  • Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold with blue cheese dressing or honey mustard.

Chef's Notes

Total time does not include 1 day marinating time.

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