Saturday, March 21, 2009

Chicken Nuggets

1 cup water
1 egg
2 cups flour
1 teaspoon salt
3 boneless skinless chicken breasts
cooking oil (I used regular vegetable oil)
(Note: This recipe is rather bland. You can add onion powder, garlic powder, curry powder, fajita seasoning, etc. There's no wrong way to spice this up! Just add your desired spices to the flour.)

Beat egg and water together in a large bowl.

Pour flour into a large paper bag (or several small bags work, too). (The reason for using a paper bag is because when you shake the wet chicken, the moisture will be wicked away by the bag leaving you will get a nice even coating and no gooey clumps, as you'd get with plastic bags.)

Using a meat mallet, flatten your chicken breast until about 1/4" thick. Cut into bite sized pieces.

Place all chicken pieces in your paper bag(s) and shake until well coated. Dredge pieces in egg/water mixture, then coat once more in flour. Place chicken, still in the paper bag, in freezer for 1 hour. Cover and refrigerate egg/water mixture.

After 1 hour, again dredge chicken in the egg/water mixture. Coat in flour for the third and final time.

Bring oil to 375 degrees. I used my largest, deepest skillet and added about 1" of oil. I found that a medium heat setting obtained close to 375 degrees, but your results may vary.

Fry chicken for approx. 5 minutes on first side, then flip and fry for another 2 minutes.

Drain on cooling rack covered with paper towels.


  1. I might just try this! Thanks for posting!

  2. These were delicious! They even tasted good as leftovers, heated in the microwave! Breck hasn't tried them yet, so I can't say if they pass the picky-eater test!


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