Deep-Fried Buttermilk-Coconut Chicken Nuggets |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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The batter on these is very good. This complete recipe can be doubled Ingredients:
1 egg |
1/2 cup buttermilk |
1/2 cup beer |
5 ounces cake flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1 1/2 teaspoons salt |
2 lbs boneless skinless chicken breasts, cut into 1 inch square pieces (larger if desired) |
2 cups grated coconut |
1 cup all-purpose flour (more if needed for coating the chicken) |
oil, for deep-frying |
Directions:
1. Heat the oil to 350 degrees, in a heavy pot, or deep fryer.
2. In a bowl, combine the egg, buttermilk and the beer; mix well.
3. In another bowl, combine the flour, baking powder, baking soda and the salt; add to the buttermilk/egg mixture, mix well (batter should have the consistency of a thin pancake batter).
4. Dredge the chicken pieces into the all-purpose flour.
5. Then dip into the buttermilk mixture to coat.
6. Then roll into the coconut.
7. Deep fry until a light golden brown.
8. Drain on paper towels.
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