Homemade Chicken Nuggets
A recipe for homemade, crunchy chicken nuggets.
Servings: 4 Servings
Calories: 482kcal
Ingredients
- 1 pound boneless skinless chicken breasts, patted dry
- 1 tablespoon TAK House Seasoning (separated) or your favorite poultry seasoning
- 2 ½ cups All-Purpose flour
- 1 cup whole milk
- 2 large eggs
- 3 dashes of hot sauce
- 3 cups canola oil
Instructions
- On a large work surface, using the tenderizer side of a meat mallet (or a rolling pin), pound out chicken breasts so that they are no more than a ½" in thickness.
- Cut the pounded out breasts into strips, about 2" wide. Then, cut the strips into pieces 1 ½ - 2" in diameter. Sprinkle with 2 teaspoons of TAK Seasoning, and toss to combine. Set aside while you prepare your dredging station.
- Have ready three breading trays, pie dishes or shallow pans. In the first pan, add 1 cup of flour. In the second, whisk together milk, eggs and hot sauce. In the last tray, mix together 1 ½ cup of flour and 1 teaspoon of TAK Seasoning.
- Before you begin dredging the chicken, bring the oil to proper temperature. Add oil to a large cast iron skillet or Dutch oven over medium-high heat, and allow to reach 350-375°. .Have ready a wire rack, with a few paper towels underneath to catch any oil drippings.
- To dredge the chicken, thoroughly coat it in the tray with plain flour, followed by a dip in the egg mixture, and then, a thorough coating in the seasoned flour.
- Carefully drop nuggets into the oil, taking care not to overcrowd the skillet. You will likely need to fry in 2-3 batches. Fry nuggets for 2 minutes, then turn and fry for 2 minutes more. Transfer cooked nuggets to wire rack to cool slightly.
Nutrition
Calories: 482kcal | Carbohydrates: 62g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 160mg | Sodium: 210mg | Potassium: 614mg | Fiber: 2g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 1.9mg | Calcium: 99mg | Iron: 4.4mg