Sweet Chicky Nuggets

Sweet Chicky Nuggets

Chef Franklin Dye shares a recipe he says will rival Chick-fil-A.
Sweet Chicky Nuggets

2 skinless and boneless chicken breasts 
1 cup milk 
1 egg 
1 1/4 cups flour 
2 tbsp powdered sugar 
2 tsp salt 
1 tsp pepper 
peanut oil (is best) or canola oil 

In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it 'marinate' for 2-4 hours in the fridge. In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine. 

Place about 2 inches of oil in a medium deep pot. Over medium high heat oil until hot. If using a thermometer let the temperature reach 375°. Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake 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 once the edge of your chicken starts to turn white. About 1 minute each side.  Remove and drain on a paper towel. Repeat until all nuggets are cooked. Serve with your favorite sauce

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