A sophisticated take on chicken nuggets, this dinner’s bound to be an instant family favorite. (One that passes muster with kids, shall we say, of all ages.) After a quick douse in buttermilk, then flour, the chicken pieces are quickly fried and served alongside steaming corn-on-the-cob and barbecue sauce, for dipping. Honey, honey-mustard, sweet-and-sour, or ketchup will get the job done, too. Grown-ups might think to add a side salad or green vegetable, but (shh!) we won’t judge if you don’t. And we also won’t judge—or tell—if you pop a few of these moist, tender chicken bites in your mouth as you’re frying up the last few pieces.
kosher salt and black pepper
1 cup buttermilk
1 cup all-purpose flour
4 6-ounce boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup canola oil
4 ears corn, shucked
½ cup barbecue sauce
Calories from fat 219
Sat fat 3g
How to Make It
Bring a large pot of salted water to a boil. Place the buttermilk in a shallow bowl. Place the flour in a second shallow bowl. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Dip the chicken in the buttermilk (shaking off any excess), then in the flour (tapping off any excess).
In a large skillet, heat the oil over medium-high heat. Working in batches, fry the chicken until golden and cooked through, 1 to 2 minutes per side; transfer to a paper towel-lined plate and season with ¼ teaspoon salt.
Meanwhile, add the corn to the boiling water and cook until tender, 3 to 4 minutes. Serve with the chicken and barbecue sauce.
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