Buttermilk-Whole Wheat Chicken Nuggets

Please don't buy chicken nuggets from the grocery store. If you have a Chick-fil-A in your area, I give you permission to gorge on those from time to time (or every Friday, like me). But if you're going to have them at home, make these. You will thank me.

Buttermilk-Whole Wheat Chicken Nuggets

3-4 boneless, skinless chicken breasts cut into bite-sized pieces (3 served the 3 of us with plenty of leftovers for lunch the next day)

Buttermilk

1 1/2 cups whole wheat flour

2 tsp ground flax seed

2 tsp salt

1 tsp pepper

1/2 tsp garlic powder

olive oil

Place your nugget-sized chicken breast pieces in a bowl and pour over enough buttermilk to cover them. Stir them around a bit and let the bowl hang out in the fridge for about 2 hours. On a large plate, stir together the flour, flax seed, salt, pepper, and garlic powder. Heat about 1 tbs oil in a large skillet over medium heat. Remove nuggets from the buttermilk, allowing the excess to drain off, and dredge them in the seasoned flour. Cook them in batches, turning once, until golden brown and cooked through, about 6-7 minutes total. Wipe out the pan and add more oil between batches, if necessary.