Chicken Nuggets

This was a fly by the seat of my pants, hope it works because I made a lot, recipe. In normal restaurants, I cannot eat anything breaded. This means no onion rings, eggplant parm (my favorite Italian dish), chicken fingers/nuggets and so on and so forth. For the most part this is O.K. but I sometimes really miss these dishes. I decided the other day that I was really in the mood for some chicken nuggets and so I decided to try and make my own. This is a really simple recipe and the taste tester, aka Nate, actually uttered the words that they were the best nuggets he's had (take that McDonald's!!)

Ingredients: Makes ~50 nuggets

• 2 cups corn meal as needed
• 2 cups buttermilk as needed
• 3 chicken breasts
• Canola oil
• salt 

Cut the chicken into nugget size pieces. In a saute pan, heat a 1/4" layer of oil. In two small bowls, pour approximately a half a cup of buttermilk in one and a half of cup of corn meal in the other. In groups, soak the chicken in the buttermilk, coat with the corn meal, and then place in the hot oil. Add more buttermilk and cornmeal to the bowls as needed until you are out of chicken. Cook the chicken in the oil, turning frequently, until the nuggets are a nice golden brown. Transfer to a paper towel covered plate and sprinkle with salt. Continue until you have cooked all the chicken. Let cool for a few minutes and enjoy!

Notes: You can bread anything this way. The buttermilk gives a great flavor. We had some leftover ingredients and so I breaded the zucchini we had to try that as well and it was great! The nuggets were even good cold the next day for lunch!