2 boneless skinless chicken breasts
1 cup buttermilk
1 teaspoon salt
1 cup all purpose flour
2 tablespoons Spade L Ranch chicken seasoning blend
3 cups crisco or peanut oil
Dissolve the salt in the buttermilk in a medium bowl. Cut chicken breasts into bite size pieces and soak in the buttermilk, covered in the fridge for 30-60 minutes. Stir flour and seasoning together on a large plate. Heat vegetable oil in a large cast iron dutch oven over medium high heat until it reaches 360 degrees. Drain chicken and dredge in the flour. Fry half the nuggets, stirring occasionally to prevent sticking, 3 minutes. Drain on a paper towel lined plate. Allow oil to return to 360 before frying the second batch. Serve.
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