POPEYE’S CHICKEN NUGGETS

Ingredients

• 1 lb chicken tenders

Marinade:

• 1 cup buttermilk
  1 tsp salt

• 1 tsp paprika

• 1 tsp cayenne pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder
  
  Dry Coating: 

• 1 cup flour
  1 cup potato or corn starch
  1 tsp salt

• 1 tsp paprika

• 1 tsp cayenne pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp chili powder

• Oil for deep frying (canola or vegetable oil is suggested)

Directions

Step 1

Cut chicken tenders into nugget chunks and place them in a medium bowl. Pour buttermilk in, then add the salt, paprika, cayenne pepper, garlic powder, onion powder and chili powder. Massage the mixture onto the chicken nuggets. Submerge the chicken in the seasoned buttermilk, cover, refrigerate and marinate for at least 4 hours, and up to 8.

Step 2

When you’re ready to cook the chicken nuggets, in a large bowl whisk together the flour, starch, salt, paprika, cayenne pepper, garlic powder, onion powder and chili powder. Then spoon in about 2 Tablespoons of the buttermilk marinade. Crumble the dry mixture into the buttermilk until it is flaky.

Step 3

Remove the chicken from the buttermilk marinade, allowing excess wet batter to drop off. Working in batches, coat the chicken nuggets in the dry mixture. Lightly pat to make sure it sticks to the chicken.

Step 4

Preheat oil to 350 degrees in a deep fryer. Fry the chicken nuggets in batches (as to not overcrowd the oil) for 4 to 5 minutes. Nuggets should be golden brown and reach an internal temperature of 165 degrees. Remove, drain, and dip in your favorite sauce and enjoy!