Chicken Nuggets/Strips

by Robert Rohrman

Ingredients

• 1 Pack of Boneless Skinless Ckicken Breasts
• 2 1/2 Cups of Buttermilk
• 3 cup of flour
• Lots of Essesnce or Ceyenne Pepper
• Deep pan for Frying
• @1 Pint of Corn Oil

4-12 hrs before cooking chicken cut each breast diagonally against the grain of the chicken where possible. This is important because it will make chicken more tender. Always cut chicken in cooking stages diagonally at first, then, if in small pieces always against the grain. Then cover with lots of Essence and put in a ziplock bag. Pour Buttermilk into the bag and let marinade for 4-12 hrs. Makes chicken just good! Use this for any type of chicken Prep.

After all preparaions are done, add ~1" of oil to frying pan. Or use a deep fryer.

Make sure fryer is on high and it is hot before you put any chicken in it. Cook on high temp. oil should be very very hot before you cook in it. It will cook better. Pour the flour into a bowl. Put tons of Essence and ground pepper into the flour. I mean lots!!!!mix it around good. Take chicken from marinade bag and put into flour. Bread all sides of the piece then put it directly into the hot fryer. Repeat this for all the rest of the pieces.

Turn the pieces once after a couple of minutes then cook until done. (test a piece) Line a plate with paper towel. Remove chicken and let oil absorb. While still hot add salt and some more Essence..serve with a Srinkle of fresh cut parsley and a mix of honey and simple mustard for dipping sauce. Appetizer for 5. Or use larger pieces of the chicken for other recipes. If you like cover pieces with buffalo sauce and serve with blue cheese.