Over the weekend I made several dishes to share with you here and I decided to go back to using my Rebel camera for pictures instead on my point and shoot. Then I went to download the pictures and something went wrong. After spending several hours on the phone with Canon I was no further ahead then when I first made the call. There was either something wrong with my computer or the camera and I had to pick one. I took my computer in for a check up and they found nothing wrong so I am now focused on the camera again. I did find a work around to get the pictures at least and tomorrow I am taking the camera in to be checked. I hate computer issues, I am just not a tech person. (Insert a big scream here! LOL)

So the recipe I want to share with you today is a recipe for chicken nuggets I have been making lately. I have never understood how anyone would want to eat those overly processed nuggets you get at fast food places. Chick Fil-A is the only place I will even order chicken nuggets. I know kids love them but I think if you give them a choice these could fast become their nuggets of choice, you may need to cut the pepper in half for them because these definitely have a pepper bite.

One of the things that is different about this recipe is that you soak the chicken in milk and egg. It gives the chicken a silky kind of texture the longer it is in the milk mixture, but not mushy. I have let the chicken sit in the milk mixture for up to 24 hours but I wouldn’t do it any longer than that. Cooking the nuggets takes about 10 minutes. You can make up the flour mixture ahead of time and keep it in a tightly sealed bag.

 

Almost Chick Fil A Chicken Nuggets

Yield: Serves 2 - 3

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 2 hours 30 minutes

Lightly battered chicken nuggets that will surely become a family favorite for you.

Ingredients:

2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 tablespoons powdered sugar
2 tsp salt
1 tsp pepper
1/2 tsp garlic powder (can be omitted)
peanut oil or canola oil

Directions:

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 heat oil until hot. If using a thermometer let the temperature reach 375°.

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 a couple of minutes on each side. Drain on a paper towel. Repeat until all nuggets are cooked.

Serve with your favorite sauce.