One thing that I love about this recipe is the fact that you can make them in a big batch and then freeze them so that you can pull them out at any time. They will stay nicely in the freezer for around six months. Whenever my kids get the craving for a chicken nugget, I can take these out and pop them in the oven. They are so much better than store-bought nuggets, and way more affordable! Plus, the kids love them, so why not? Check out what they are saying about this recipe over at The Pioneer Woman:
“Yummy!! These look oh so good!!”
I’m going to tell you that I know first hand… these are incredible!
Ingredients
2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
1 cup Gold Medal All-purpose Flour
1 Tablespoon Seasoned Salt (such As Lawry’s)
Salt And Black Pepper To Taste
2 whole Eggs
2 Tablespoons Water
2 cups Seasoned Breadcrumbs
Vegetable Oil, For Frying
Heinz Ketchup And Mustard, For Serving
Instructions
First, make the breading assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper. In a separate bowl, beat the eggs and water. In a third bowl, add the breadcrumbs. Bread a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the breadcrumbs until they’re coated. Shake off the excess and place them on a plate or pan as you bread the rest.
In a large nonstick skillet over medium heat (place the skillet on the backburner!), heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat. (You want it to be hot enough to sizzle gently when you add the chicken, but not so hot that it browns too quickly.)
Carefully drop in 8 to 10 pieces of chicken and use metal tongs to spread them out to give them room. Let them fry on the first side for a minute or so, then carefully turn them over to brown on the other side. The chicken should cook until the breadcrumbs are deep golden brown, about 2 to 3 minutes total; if the chicken pieces are small, this should be enough time for the chicken to cook through.
Remove the chicken to a paper towel lined plate and repeat with the rest of the chicken until it’s all fried. Serve warm with ketchup and/or mustard!
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Quick Tip: Set up all your ingredients before hand for an easier process.
Thanks again to The Pioneer Woman for this kid-friendly and yummy recipe.
