Homemade Chicken Nuggets


This is a recipe that I kind of made up as I went along that is loosely based on a recipe my Grandma Stepp told me when I was first married for fried squash. You can use this for chicken, squash, zucchini, all kinds of stuff. If you are using it for the vegetables, you don't need to deep fry it, just fry in about an inch of oil, flipping when brown. For chicken, deep frying works the best. Also make sure your oil is hot enough. 375 is usually what I fry at, if your oil is not hot enough, the outside does not get crispy and brown. The coating may just come off if it's too cold.
Breading
3/4 c-1 c flour
Seasoned salt
Sprinkle seasoned salt into the flour and mix until the flour changes to slightly orangeish. More or less to taste. I also sometimes put in about a tsp of pepper.
Egg Wash
2 eggs
approximately 1/2 c milk

Beat the eggs and milk together till light yellow. Then after preheating your oil, dip your chicken pieces, whether nuggets or tenders or if you're using vegetables dip those, first in the milk mix then in the breading then the milk then the breading. It also helps to let the pieces set a few minutes before you drop into the oil. That helps the breading stick. Then drop in the oil. Chicken usually takes about 6-8 minutes for nuggets, a little longer for tenders. The vegetables take about 2-3 minutes per side. Drain on paper towels and enjoy! Let me know what you think!

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