Two Hours Chicken Nuggets Recipe

How to make it

1. PREPARE BREADING STATION: Set up three shallow bowls or plates. In the first one, add the flour and season with salt and pepper. In the second, beat the eggs with a splash of water. In the third, mix the breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.

2. BREAD THE CHICKEN: Take each piece of chicken and coat it first in the flour mixture, shaking off any excess. Then dip it into the beaten egg, letting any excess drip off. Finally, coat it evenly with the seasoned breadcrumbs, pressing gently so the crumbs stick to the chicken. Place the breaded chicken nuggets on a plate or baking sheet lined with parchment paper.

3. CHILL THE NUGGETS: Once all the chicken pieces are breaded, place them in the refrigerator for about 30-45 minutes to chill. This helps the coating adhere better during frying.

4. COOK THE NUGGETS: In a large skillet or pot, heat enough vegetable oil to submerge the chicken nuggets. Heat the oil to around 350°F. Carefully place the chilled chicken nuggets into the hot oil, making sure not to overcrowd the pan. Fry the nuggets for about 5-7 minutes, turning occasionally, until golden brown and cooked through. You may need to cook them in batches.

5. Once cooked, remove the nuggets from the oil using a slotted spoon or tongs and place them on a plate lined with paper towels to drain excess oil. Serve these chicken nuggets hot, and take this simple recipe to the next level with Lee Kum Kee Sriracha Mayo on the side for dipping. Enjoy!