Solid Ground Ugly Nugz
Courtesy of Sergio Raygoza, head chef, Solid Ground Brewery & Winery
Ingredients
- Chicken breast from 1 whole chicken
- 4 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 teaspoon paprika
- 1 tablespoon ground mustard
- 1 cup buttermilk
- 1 dash Hot sauce
- 1 dash Worcestershire sauce
- Oil for frying
- Red onion, jalapeño, garlic, green onion, or ginger, diced (optional)
Instructions
- Cut chicken into small cubes for easy frying. Combine buttermilk, a dash of your favorite hot sauce, and a dash of Worcestershire to make marinade, then marinate for at least 1 hour.
- Prepare breading mixture. Add all dry ingredients in a bowl and mix. When chicken is done marinating, drain chicken and add to flour mixture. Once evenly coated, spread chicken out on a sheet tray, leaving room between pieces.
- Warm oil to 325 degrees F. Once oil comes up to temperature, fry chicken until it reaches 160 degrees F. To add more flavor, toss in aromatics such as red onion, jalapeño, garlic, green onion, or ginger pieces while frying. Remove chicken from oil and season heavily with salt and pepper. Let cool before indulging.
- Serve with Buffalo, teriyaki, or any favorite sauce and, of course, a Solid Ground Rampart American Helles Lager.
