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Chicken Nuggets

Ingredients

  • 2 pounds chicken tenders, cut into nugget sized pieces
  • 1 1/2 cups buttermilk
  • 1/2 cup pickle juice
  • 3 1/4 teaspoon kosher salt
  • 1 1/2 cups cornbread mix
  • canola oil

Instructions

  • In a large bowl, add the chicken, buttermilk, pickle juice and 1 teaspoon salt. Cover and let marinade for 24 hours.
  • Combine the cornbread mix and 2 ¼ teaspoons of salt into a pie pan. Stir well.
  • Remove the chicken from the marinade and pat dry.
  • Meanwhile, fill a large cast iron skillet with a ¼ inch of canola oil and heat over medium heat.
  • In batches, take the chicken and place in the pie pan. Coat the nuggets all over with the cornbread and salt mixture. Once the oil is hot, add the chicken to the skillet (don’t crowd the pan!). Cook for 2-3 minutes per side, or until the chicken reaches an internal temperature of 165 degrees. Remove the nuggets and place on a paper towel lined baking sheet.
  • Continue this process until all the chicken is cooked. It will take about 3 to 4 batches. Serve warm.

Notes

If a more pickely flavor is desired for the nuggets, use ¾ cup of pickle juice in the marinade. I have cooked them both ways, as one child prefers it less pickely while the other prefers it more pickely. Make sure the chicken marinades for 24 hours. Keep in mind some cornbread mixtures fry better than others. I have found that Bob Mills cornbread mixture does a very good job. These nuggets are freezer friendly.