Crispy Chicken Nuggets
Yield
48 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for frying |
*
|
| ½ | cup |
milk
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
oregano
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 2 ½ | pounds |
chicken breasts
skinless, boneless, 1 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
vegetable oil
for frying |
*
|
| 118 | ml |
milk
|
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
paprika
|
|
| 2.5 | ml |
oregano
|
|
| 1.3 | ml |
dry mustard
|
|
| 1.1 | kg |
chicken breasts
skinless, boneless, 1 inch pieces |
|
Directions
In a large frying pan or deep fat fryer, heat 1 inch of oil to 350℉ (180℃).
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.
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.
