Crispy chicken nuggets

Yield: 48 servings

Measure Ingredient
\N \N Vegetable oil for frying
½ cup Milk
¼ cup Flour
¼ cup Grated Parmesan cheese
1 teaspoon Paprika
½ teaspoon Oregano
¼ teaspoon Dry mustard
2½ pounds Chicken breasts, skinless boneless, 1 inch pieces


1. In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F.

2. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat.

3. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown.

Drain on paper towels. Serve hot.

From: 365 Ways to Cook Chicken

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