Bulldog fans love this crowd-friendly game day snack.
No actual gators will be harmed.
Often, theyre simply fast-food chicken nuggets set out as part of the spread.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Dailey
But we think our homemade version trumps those.
Ingredients
2lb.boneless skinless chicken thighs, cut into 1 1/2- to 2-in.
Let marinate at room temperature for 15 minutes.
Bring to a boil over medium, whisking occasionally.
Remove from heat, and whisk in butter.
Set aside until ready to serve.
Heat oil:
Pour oil to a depth of 1 inch in a large cast-iron skillet.
Heat oil over medium-high to 325F.
Fry the chicken:
Place cornstarch in a large ziplock plastic bag.
Remove chicken from marinade, and pat dry with paper towels.
Discard marinade in bowl.
Add one-third of the chicken to ziplock bag; seal bag, and shake to coat.
Using tongs, remove chicken from cornstarch, shaking off excess, and place in hot oil.
Cook until a thermometer inserted into thickest portion of the largest chicken piece registers 165F, about 3 minutes.
Repeat process 2 times with remaining chicken.
Drain chicken on a baking sheet lined with paper towels.
Serve chicken with barbecue sauce.
