1 cup house-made habañero hot sauce
2 cups orange juice
¾ cup sugar
2 tablespoons soy sauce
1 quart all-purpose flour
1½ tablespoons kosher salt
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon black pepper
5 pounds chicken, shredded leg and thigh meat
2 cups buttermilk
METHOD:
For the Habañero-Orange Glaze:
Combine the hot sauce and orange juice in a small sauce pan and bring to a simmer. Lightly simmer for 10 minutes. Add in sugar and soy sauce. Cool down to room temperature and reserve.
For the Chicken Nuggets:
Mix the flour with the salt, chili powder, paprika, and black pepper. Lightly coat the shredded chicken in the flour. Shake off excess flour. Add chicken to buttermilk. Remove from buttermilk, letting excess drain off. Add chicken back to flour mixture and coat well. Fry in oil at 350°F for 3 to 5 minutes, or until chicken is cooked through.
To Assemble and Serve:
Toss the Habañero-Orange Glaze over the Chicken Nuggets and serve.
