Homemade chicken nuggets, marinated in pickle juice & milk, coated in flour mixed w/seasonings, a little powdered sugar & cornstarch. Deep fried. Served w/french fries and favorite dipping sauces. Like sweet baby rays bbq sauce, honey mustard crispy chicken nuggets … tender & juicy on the inside.
It might sound a little out there, but if you think about the most/longest used buttermilk…it makes sense to me; the vinegar added to milk? The tang?
Maybe it’d be more helpful to leave a link to “one” of the recipes I loosely adapted from ~ Damn Delicious Copycat Chick fil a Chicken Nuggets. Doubled that, I used 3 large chicken breasts, so upped the game here, guessing via not exactly measuring ♡ guestimated 😉🐔🍟