These giant chicken nuggets are perfect to serve during parties and get-togethers. Everyone will enjoy the giant nuggets because of their wonderful flavor. Just make sure you allow them to eat their nuggets in different ways. You can place all condiments around the serving tray of nuggets so they can do anything they want with these tasty treats!
Our friend from Natasha’s Kitchen has this to say about the recipe:
“These easy chicken strips are tender and juicy. You can serve this chicken recipe so many ways!”
My twins love eating them without anything. My husband loves eating them with rice or mashed potatoes. I love eating them with bread because they really make good sandwiches!
Ingredients
- 2 large Tyson chicken breasts
- ½ cup Gold Medal all-purpose flour
- salt & pepper
- 2 large Eggland’s eggs
- ¾ cup Progresso bread crumbs
- Wesson Oil to Saute
Instructions
- Slice both chicken breasts in half so they are half their thickness then cut each piece again so you will have a total of 8 pieces. Place chicken pieces on a cutting board, cover with plastic wrap and use a meat mallet to pound it into uniform ¼”-thickness.
- Set up 3 shallow dishes. In the first, combine ½ cup flour with ½ tsp salt and ¼ tsp black pepper. In the second dish, whisk together 2 eggs. In the third dish, place ¾ cup bread crumbs.
- Lift a piece of chicken by piercing a corner with a fork (this keeps your hands clean and allows for easy dipping/turning). Dip chicken into flour, shaking off excess then dip both sides into beaten eggs and finally into the breadcrumbs, turning a couple times to coat well.
- Heat a large non-stick pan over medium heat. Add enough oil to generously coat the bottom of the pan (about 3 Tbsp). Once oil is hot, slide in a piece of chicken and saute for 3-4 minutes per side, turning once. Chicken should be cooked through with a golden brown crust. Remove chicken to a plate lined with paper towels. Repeat with remaining chicken adding more oil as needed.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can cut them into strips or nuggets if you wish, but smaller pieces will take a little longer to bread.
Thanks again to Natasha’s Kitchen for this amazing recipe.
