Ingredients
Scale
2–3 lb chicken breasts
For the brine:
2 cups buttermilk
1 cup water
1/4 cup kosher salt
1/2 cup hot sauce
3 cloves garlic, crushed
For the mop sauce:
1/2 cup ketchup
1/4 cup hot sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon celery salt
optional: ranch for dipping
Instructions
- Trim the chicken breasts of any fat and gristle, and cut into large 1-2″ pieces.
- In a non reactive bowl, combine brine ingredients and stir. Add the chicken, making sure all pieces are coated. Cover with cling wrap and place in the refrigerator at least 6 hours or overnight.
- Light a grill for high heat direct grilling. Remove the chicken from the brine and rinse well under running water. Discard brine. Place nuggets on paper towels and roughly pat them dry.
- In a bowl, combine mop sauce ingredients and stir.
- Place the nuggets on the grill, then brush the mop sauce over the top. After 5-7 minutes, flip the nuggets and baste the other side, cooking a further 5-7 minutes. Flip them over one final time to set the sauce.
- Remove cooked nuggets from the grill (to be sure they are cooked, make sure the internal temperature measures 165f before removing). Serve with ranch for dipping.