Tuesday, June 18, 2013

Chicken Nuggets

Years ago, my good friend Alisha and I were making scones in her kitchen.
Somehow we got distracted and forgot about the oil that was still on the hot burner. 
Suddenly we heard her sister screaming.
We ran into the kitchen to find that it was on fire! I'll never forget the sight of it. So terrifying.
We got out of the house quickly. Luckily the firemen were there in minutes, and the kitchen was the only thing in the house that was damaged.
Alisha's parents were gone when this whole thing went down, but they had a good laugh when they got home. 
Her mom was excited to get a new kitchen! Ha ha they are just funny, optimistic people like that.

I've tried to stay clear of frying food since that experience. 
But I am facing my fears because on occasion, fried food is really wonderful.
These nuggets were delicious! And so much easier to make than I thought.
Also, I felt less guilty about eating them because they were made with fresh chicken.
So give it a whirl, be safe and enjoy.

Makes approximately 18 nuggets 
  • 3 skinless, boneless chicken breasts, thawed
  • 1 C milk
  • 1 egg
  • 1 1/4 C flour
  • 2 TBS powdered sugar
  • 2 tsp salt
  • 1 tsp pepper
  • peanut or canola oil
In a medium bowl [or gallon ziploc] whisk the egg and stir in the milk.
Trim any fat away from chicken and cut chicken into bite size pieces.
Place chicken in milk mixture and cover; let it marinate for 2-4 hours in the fridge.
[This will make the chicken very nice and tender.]
In a gallon size bag combine flour, powdered sugar, salt and pepper.
Seal and shake to combine. Set aside until ready to fry the chicken.

Place about 2 inches of oil in a medium deep pot.
Over medium high heat [more towards the high side] heat oil until hot. If using a thermometer let the temperature reach 375°. If you don't have a thermometer, test the oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary.

Using a fork or tongs, remove cut chicken from milk mixture and place in the flour mixture.
Seal and shake bag until nuggets are completely coated.

Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through.
Always double check to see if any chicken you make is cooked through. Just make a tiny cut to see if it's pink.
Remove and drain on a paper towel.
Repeat until all nuggets are cooked.

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