Fresh Chicken Nuggets

Ingredients

• 1 lb Chicken Breast (cut into 1‑inch bite‑size pieces)
• 1 cup All-Purpose Flour (for the first coating, lightly seasoned with salt and pepper)
• 2 Eggs (large, beaten)
• 1.5 cups Breadcrumbs (plain or seasoned; panko works great for extra crunch)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• ½ tsp Paprika
• ¼ tsp Garlic Powder
• 2 cups Vegetable Oil (for deep‑frying; use a high smoke‑point oil)

Instructions

1. Prepare the Chicken

   Trim any excess fat from the chicken breast and cut into uniform 1‑inch bite‑size pieces.

   Time: PT5M

2. Season and Marinate

   Place the chicken pieces in a bowl, add salt, pepper, paprika, and garlic powder, then toss to coat evenly. Let rest for 5 minutes.

   Time: PT5M

3. Set Up Breading Station

   Arrange three shallow bowls: (1) flour, (2) beaten eggs, (3) breadcrumbs. Keep them side‑by‑side for easy dredging.

   Time: PT2M

4. Dredge the Chicken

   Working one piece at a time, coat the chicken in flour, dip into the egg, then roll in breadcrumbs until fully covered.

   Time: PT3M

5. Heat Oil and Fry

   Fill the deep skillet with vegetable oil to a depth of about 2 inches and heat to 350°F (175°C). Fry the nuggets in batches, turning once, until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

6. Drain and Serve

   Remove nuggets with tongs, place on a paper‑towel‑lined plate to drain excess oil, and serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g