Boneless Buffalo Nuggets
2 packages of chicken tenders
2 cups buttermilk
2 cups flour
2 eggs beaten with one 1/2 cup water
2 cups seasoned bread crumbs
1 stick salted butter
1 or 2 cups of hot sauce
Cut tenders into thirds. Marinade in buttermilk and a few spoonfuls of chicken seasoning for a few hours.
Drain in a colander.
Dredge each piece in flour mixed with some more seasoning.
Dip in egg wash.
Coat in bread crumbs.
Heat Canola Oil in a deep pot on the stove.
Fry each piece for a few minutes. Keep the oil hot enough to sizzle, but not so hot that the chicken burns before it is cooked. Usually a small nugget only takes around4 or 5 minutes to fry up. Work in small batches, don't crowd the nuggets.
Melt the butter and mix with desired amount of hot sauce. When chicken is all done drop in the sauce and mix around. Serve with blue cheese or ranch dipping sauce. I think I am going to serve them with some blue cheese mashed potatoes and some kind of veggie.
Also, I am leaving some without sauce for the kids. ;)