Chicken Nuggets

Finally- this fried chicken was not only tender and juicy but the batter didn't fall off right when it hit the oil!
I looked through several recipes and took bits and pieces from a few, depending on what we had.

You will need:
Tenderizer
2 eggs, beaten
1 C flour
about 2 C bread crumbs
peanut oil

First, I beat the mess out of the chicken breast with my rolling pin (I don't have a meat tenderizer) because chickens in China are tough.

Then I dip the chicken pieces (here I cut them up nugget size because it's much easier to handle) into the egg and toss them in the flour. This is where it gets super messy. Double dip the flour-coated nuggets back into the eggs and mix it up- it's super gooey.

Now separate all the pieces and toss them individually or two at a time in your bread crumbs (if you crowd the bowl they will stick to each other too much). When all of them have been battered, put them in the fridge for about 30 minutes or even up to an hour. This is important because it helps the breading to stay on the chicken while it's frying.

Right before I fry the nuggets, I give them another toss in the bread crumbs.


Fry them in the oil at medium heat. We prefer sunflower oil, but this time we used peanut oil.

Put them on a napkin to drain some of the oil.....

And look at that cute little nugget!