Butter Milk Chicken Nuggets
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Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • Four medium sized chicken thighs(use the soft chicken)(use any chicken part you desire)
  • 2 cups of butter milk !Tip(To make butter milk, you may use regular milk or evaporated milk. One tbsp. of regular vinegar to one cup of milk. Stir and let it sit for about 5 minutes before use)(Ratio is always 1tbsp:1cup)
  • 2tsps of black pepper
  • 3 tsps. suya seasoning
  • 2tsps of white pepper(optional)
  • 2tsps of dry grinded pepper or red chili flakes
  • ½tsp cumin(optional)
  • ½ tsp thyme
  • 1tsp garlic powder
  • salt to taste
  • 1½ cups flour
  • ½ cup corn meal
  • oil for frying(or bake in a 350 degree oven)
for caramel
  • 1 cup sugar
  • ½ cup water
  • ½ cup luke warm milk
  • 1 tbsp. butter
  • ½-1 tsp salt
  • (use sweet condensed milk to make caramel if you want. Recipe in notes)
Instructions
  1. Wash and pat the chicken thigh dry. Cut into medium to little strips. Season with salt, 1tsp black pepper, 1tsp white pepper, grinded pepper, suya seasoning, cumin and thyme. Toss to combine and soak in the butter milk for 1-12 hours
  2. In a separate bowl, mix the flour and the corn meal and season with garlic powder, and the remaining black and white pepper. Drain the marinated strips from the butter milk, shake to remove any excess liquid and toss in the flour mixture. Let it rest for about 30minutes before frying(You may use only flour if you do not have any corn meal)
  3. in a deep fryer, heat up some oil or oven to 350 degrees. Dust the excess flour on each meat and fry or bake until crispy
To make caramel
  1. combine water and the sugar in a sauce pan. bring to a boil. Once the water starts to boil, do not stir, but you could shake the pot a little bit to distribute the sugar. keep the water boiling until the mix turns golden brown. Remove the caramel from the heat, whisk in the butter. Once the butter has melted, carefully but quickly stir in the milk and salt; then set aside.
  2. Any left over caramel can be stored in a jar and for up to two weeks in the refrigerator.
  3. You may use the caramel as a dip or toss the chicken in the caramel sauce
Notes
To make caramel with condensed milk, immerse a can of sweet condensed milk in boiling water; making sure the can does not have any opening(this prevents exploding)(remove all labels). Simmer in the water for about 3 hours. Let it cool for about 6 hours(this prevents exploding) before opening and you have your caramel
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/05/chicken-nuggets/