Chicken Nuggets

Chicken Nuggets
based on Southern Plateds Chicken Planks with a couple of changes

2-3 Chicken Breasts, cut into 2 inch pieces or strips
1 cup Buttermilk (or 1 cup milk with 2 teaspoons lemon juice-heated for 1 minute in the microwave, cooled to room temp)
1 -3 Sleeves Saltine Crackers (I like Zesta)
2 eggs
Cooking Oil (canola or veg)

Place chicken in a dish or container with a lid. Pour buttermilk over chicken, coat chicken, and let chill in fridge for at least 2 hours up to 8 hours. (I do this in the morning after the kids go to school. When I get home from errands or work, the chicken is ready to go). Crush saltines in a gallon size zip-loc bag. Place saltines in a pie plate. Break eggs into another pie plate and whisk with a little bit of water. Dredge chicken pieces in egg and then cover with crushed saltines. I press the saltines into the chicken so that they are well coated. Place breaded chicken on a plate and let it hang out for about 15 minutes. Meanwhile, heat oil, about 1 to 2 inches, to medium-high heat. Check oil with the wooden handle of a spoon or spatula. If bubbles form around the handle rather quickly, your oil is ready. If the bubbles form too fast, turn the heat down just a bit and wait a couple of minutes. Place 5 to 6 chicken nuggets in the oil to cook. If you add too many they won’t cook properly. Cook nuggets on one side for about 2 to 3 minutes, until golden brown, and then flip over, to even out cooking and color. Drain nuggets on paper towel. Continue with remaining nuggets. Serve hot with mashed potatoes and green beans.

This Chickie Can Cook!
When we lived in Mississippi, we loved Raisin' Cane (like a Zaxby's, but I think better).. The kids would order their meals and I would get an order of fries and this sauce. Soo delicious and great with the nuggets above.

Raising Cane's Sauce
½ cup mayonnaise
¼ cup ketchup
½ tablespoon garlic powder
½ tablespoon Worcestershire sauce
1 teaspoon paprika
Generous amount of black pepper (cover surface 2 or 3 times and mix in)

Combine all ingredients. It will start to look and taste right as you blend them together, but it is best to let the sauce sit for a few hours before serving.