A recipe for homemade, crunchy chicken nuggets.
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 1/2" in thickness.
Cut the pounded out breasts into strips, about 2" wide. Then, cut the strips into pieces 1 1/2 - 2" in diameter. Sprinkle with 2 teaspoons of TAK Seasoning, and toss to combine. Set aside while you prepare your dredging station.
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.
The Anthony Kitchen