Golden Nuggets With Plum Sauce

Recipe Ingredients

1 1/2 cups	355ml	Buttermilk
2 tablespoons	30ml	Fresh lemon juice
2 teaspoons	10ml	Worcestershire sauce
2 teaspoons	10ml	Soy sauce
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Dried leaf basil
1 teaspoon	5ml	Dried leaf oregano
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Ground black pepper
2 teaspoons	10ml	Garlic cloves - minced (medium)
2 lbs	908g / 32oz	Boneless chicken breast 1-1/2 pieces
1/4 cup	49g / 1.7oz	Butter - unsalted
1/4 cup	49g / 1.7oz	Vegetable shortening - solid
4 cups	584g / 20oz	Fresh bread crumbs
2/3 cup	73g / 2.6oz	Sesame seeds
		Plum sauce - (see below)
1 1/2 cups	355ml	Red plum jam
1 1/2 tablespoons	22ml	Ballpark-style mustard
1 1/2 tablespoons	22ml	Horseradish - prepared
1 1/2 teaspoons	7.5ml	Fresh lemon juice

Recipe Instructions

In a large bowl, combine buttermilk, lemon juice, Worcestershire sauce, soy sauce, paprika, basil, oregano, salt, pepper and garlic. Add chicken and toss to coat well.

Cover with plastic wrap and refrigerate overnight. Preheat oven to 375F.

Lightly grease two 13"x9" baking dishes and set aside.

In a small saucepan, melt butter and shortening together. Set aside. Drain chicken thoroughly. In a medium bowl, combine bread crumbs and sesame seeds, mixing well. Add chicken and toss to coat well. Shake off excess topping. Place chicken in a single layer in greased baking dishes and drizzle butter mixture over top. Bake in preheated oven until golden brown and crisp. (30-35 minutes)

Meanwhile, prepare Plum Sauce (below). Set bowl of sauce in center of a platter. Place nuggets in circles around bowl and serve hot. Makes 50-60 pieces.

Plum Sauce: In a medium saucepan, combine all ingredients and cook over medium heat until hot. Transfer sauce to small serving bowl.

This recipe is from the book, "Eating Southern Style: A Taste of the South", by Terry Thompson. Published by HP Books, ISBN 1-55788-080-8. I highly recommend this book! Find it today at your local bookstores.

Source:
Eating Southern Style by Terry Thompson

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