Crispy Fried Chicken Nuggets Recipes

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

Steps:

• Instructions.
• Fill fryer or heavy bottomed pot with at least 2 inches of peanut oil. Bring to 350 degrees F.
• Combine remaining ingredients except chicken in a medium bowl and whisk until smooth.
• Add chicken and toss to coat. Let sit in fridge while oil heats up (10 minutes).
• When oil is ready fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from fryer and let drain on a paper towel lined plate.
• Enjoy!

Steps:

• In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
• Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
• Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.

Steps:

• Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
• Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
• Combine all ingredients thoroughly.

Steps:

• Toss parmesan cheese into ziploc bag.
• Immerse chicken chunks in egg mixture, transfer to ziploc bag, coating them well.
• Move them to a pan that is with oil on med-high heat.
• Chicken is done once golden brown and stark-white on the inside.

Steps:

• Dip cutlets in Eggbeaters in medium-sized mixing bowl, then transfer to Parmesan cheese in Ziplock bag.
• Really mix that cheese thoroughly, in every nook &cranny. **Remember: the more Parmesan you get onthe chicken, the crispier your nuggets are going to be!
• Fill pan halfway with oil, & keep heat at medium-High.
• Dip cutlets slowly into pan (I use a deep sauteer as a makeshift!) & carefully flip once undersides are a light golden brown.
• Chicken is done once golden brown & stark-white on the inside and looks almost "string-cheesy" when cut open.
• Enjoy. It looks & tastes just like restaurant-fried chicken!

Steps:

• Preheat oven to 425 degrees.
• Put Panko in a bowl or pan (something you can fit the chicken into when dipping).
• Put the chicken into a gallon size zip lock bag.
• Toss in the paprika, cayenne, salt and Red Hot Buffalo sauce (just enough to coat the chicken).
• Seal the bag and smoosh the chicken around to coat evenly.
• Add the flour to the bag.
• Seal the bag again and shake to coat.
• Crack eggs into bowl, and whisk.
• Add sour cream. (start with 1/2 cup and add to make thicker).
• Beat well to incorporate. It will be thick.
• Grab your seasoned chicken, dish of breadcrumbs, bowl of batter, and lined sheet pan.
• Take a piece of chicken and shake it to knock off excess flour.
• Dip it into the batter to coat it on all sides.
• Drop the battered chicken into the breadcrumbs and turn it over a few times to coat the chicken.
• Place on sheet.
• Bake for 20-25 minutes, until the breading is lightly browned. Your final cooking time will vary depending on how thick your chicken tenders are.
• *I served with blue cheese dressing, more Buffalo sauce, and even some honey. YUMMY.