Double-Dipped Buttermilk Fried Chicken Nuggets

1. 1

   Place the breasts and all the brining ingredients into the zipper bag. Squitch everything around until well mixed and refrigerate overnight (minimum 12 hours)

2. 2

   The next day,

3. 3

   Cut each breast into 10 (1A3) pieces. The easiest way is to cut the breasts into 3 long strips, then divide the strips into 3 to 4 even sections. You should get between 9 to 10 per 6 ounce breast.

4. 4

   Set up your coating station ... Flour & spices in one bowl / buttermilk and seasoning in the other.

5. 5

   Once your nuggets are made, heat your oil to 350 degrees. While that's getting ready, dredge each nugget into the seasoned flour and set on a rack until all the nuggets are done

6. 6

   Once complete, dip each back into the buttermilk mixture, back into the dredging flour, and replace back on the rack to set for a bit (10 minutes)

7. 7

   Be careful to work near a sink, and only use one hand for this, you'Are going to end up with gunky southern fried fingers... there's nothing you can do about it.

8. 8

   Working in small batches, carefully drop 6 to 7 nuggets at a time into the oil, and fry for 5 minutes.

9. 9

   Drain them on paper toweled racks

10. 10

    Serve them up with a little ranch dressing or honey mustard, and you'Are good to go.

No additional tips available.