Bourbonglaserade friterade laxnuggets

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1. 1
   In a large bowl, combine the salmon, buttermilk, and hot sauce. Place in the refrigerator and let marinate for at least 30 minutes.
2. 2
   Make the coating: In a large bowl, combine the flour, garlic powder, lemon pepper, onion powder, paprika, black pepper, and cayenne. Mix well.
3. 3
   Make the glaze: In a medium saucepan over low heat, combine the brown sugar, vinegar, honey, orange juice, soy sauce, garlic, and ginger. Bring to a simmer.
4. 4
   Add the bourbon and cook out the alcohol, 5 to 8 minutes. The sauce should begin to thicken slightly, enough to coat the back of a spoon. Remove from the heat and let cool.
5. 5
   Heat 2 to 3 cups of oil to 375°F in a medium pot.
6. 6
   Add the salmon, a few pieces at a time, to the flour mixture until all pieces are thoroughly coated and you can no longer see the salmon underneath.
7. 7
   Add the salmon to the oil and fry, in batches if needed, until golden brown, 5 to7 minutes. Transfer to a paper towel-lined plate.
8. 8
   While the salmon is still hot, lightly toss in a bowl, coating the nuggets with the glaze. Enjoy!