Chikfila -Type Chicken Nuggets
- Ready In:
- 53mins
- Ingredients:
- 8
- Yields:
-
30 nuggets
- Serves:
- 4
ingredients
- 4 boneless skinless chicken breasts, cut into bite size nuggets
- 2 tablespoons chicken base
- 1⁄3 cup lemon juice
- 1 teaspoon black pepper
- 1 large egg
- 2 tablespoons water
- 1 1⁄2 cups all-purpose flour
- 3⁄4 cup peanut oil, to cook in
directions
- Warm up the lemon juice in a small bowl in your microwave (thirty seconds should do). Mix the base in with the juice and stir briskly to dissolve. Microwave another 20 seconds if needed to dissolve base.
- In a 9X13 glass baking dish or other long shallow dish, spread out your chicken nuggets. Pour the lemon and base mixture over the nuggets, tossing them to coat evenly. Pepper them and leave to marinate on counter for 30 minutes (cover with wrap).
- In a cast iron or heavy skillet, heat peanut oil over medium high heat.
- Wisk egg and water, pour into a large ziploc bag. Put flour into another ziploc bag.
- Take nuggets and shake in the egg bag, then in the flour bag, and fry in the peanut oil for about 6 - 8 minutes until thoroughly cooked. Drain on paper towels.
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RECIPE SUBMITTED BY
As you can see, I live in Tennessee, and although I love it, I'll always be a Yankee! My hometown is Latrobe, PA....and that's where I learned to appreciate good cooking! My maternal Grandma was Italian, and she was the best cook EVER. Family dinners were absolutely ASTOUNDING at the amount and variety of food she would create. Sadly, as a child I was so picky I wouldn't even TRY half of what they put in front of me....once I grew up, I only had a few years of experimenting, and then Grandma died. If only I'd been smarter as a child- I missed out on so much excellent cooking! Since then, I scour thru all her old cookbooks and try to make up for whatever I may have missed...But most of her recipes are handwritten and the amounts listed are dubious, or sometimes missing altogether. My grandma was a wonderful cook, but LOUSY at recording her tricks of the trade!
O well.