1 lb. chicken breast
1 c. flour
1 c. Italian bread crumbs
1 t. salt
1 t. baking powder
2 c. buttermilk
peanut oil for frying
Trim chicken breast of any fat or tendons.
If the chicken is thick, pound it to about 3/4″ thick.
Cut chicken in 1″ x 2″ or so pieces
Place chicken in zip lock bag and cover with buttermilk
Let sit for up to 4 hours in refrigerator
In large bowl, mix flour, bread crumbs, salt and baking powder
Heat oil to 350 degrees
Remove chicken from buttermilk and let drain
Cooking in batches, dredge 5 chicken nuggets in flour mixture, coating well
Slowly release chicken into hot oil, pressing chicken away from you
Let nuggets cook until golden brown, 2-3 minutes
Drain on paper towels a few minutes, then place on baking rack (keeps it from getting soggy)
Repeat with remaining nuggets
