The sauce is great for dipping. Use it with wings too!
I found the original recipe for the nuggets on the Food Network site, and the sauce on the Insane Chicken (a great site with tons of recipes!).
Makes: 8 servings
Prep time: 1 hour
Cook time: 30 minutes
Printable Recipe
Ingredients:
- 3 large eggs
- 1 1/2 cups buttermilk
- 2 lbs boneless skinless chicken breast, cut into bite size pieces
- 2 cups panko bread crumbs
- 1/2 teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- Canola oil for frying
- Dipping sauce (see below)
1. In a large bowl, whisk together the eggs and buttermilk. Place chicken in a resealable container and add the egg/buttermilk mixture. Seal, shake and refrigerate for 1 hour.
2. Combine bread crumbs, paprika, garlic powder, Italian season and a few pinches of salt and some pepper in a pie pan.
3. Heat oil in a deep fryer or Dutch oven to 350 F.
4. Working in batches, shake excess egg/buttermilk mixture off of the chicken pieces and place into hot oil. Cook for 2-3 minutes or until chicken is done. Remove to a paper towel-lined plate. Repeat until all of the chicken has been cooked.
5. Serve hot with the dipping sauce.
For the dipping sauce:
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
- 1 garlic clove, minced
- 1/2 cup onion, minced
- 2 tablespoons olive oil
- 1 1/2 cups barbecue sauce
- 1 teaspoon (or more) hot sauce
1. Heat the oil in a medium sized pan. Add the garlic and onion and saute until softened. Drain well.
2. Stir in the barbecue sauce, hot sauce and a pinch of salt and pepper. Simmer on low for 5 minutes. Remove from heat, let cool slightly, and serve.
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