Homemade Chicken Nuggets

• Meat

  • 1 1/2 lb Chicken, boneless tenders

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 cup Flour
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 1/2 cup Breadcrumbs

Found on foodyschmoodyblog.com

Ingredients

• 1½ lb boneless chicken tenders
• ½ C flour, all purpose
• 2 eggs, lightly beaten w/ 1 T water
• 1½ C breadcrumbs (or panko), seasoned
• ¼ tsp freshly ground black pepper
• ½ tsp salt
• Vegetable oil

Directions

• Create a breading station by placing each flour, breadcrumbs and egg mixture in shallow bowls. Season the flour with salt and pepper.
• Place tenders in a bag or under plastic wrap and lightly pound with a mallet to create even sized tenders. Cut tenders into 3-4 pieces per tender.
• Dip each piece of chicken first in flour, then egg and then crumbs to completely coat.
• Place enough oil in a skillet/fry pan to completely cover bottom and place over medium high heat. Allow the oil to get hot. You can test the oil by dropping a breadcrumb in, when it sizzles, its hot enough.
• Place 4-5 pieces of coated chicken in pan, being sure not to overcrowd. Cook 2-3 minutes, until browned and crispy. Turn over and repeat. Be sure to check for internal doneness with an instant read thermometer. Remove cooked nuggets from oil and place on a paper towel lined plate and sprinkle a little salt over them if desired. Repeat with remaining chicken. Add more oil as needed in between batches.
• Serve warm and enjoy!