Wednesday, September 21, 2011

Chicken Nuggets

Well, after battling a cold for a week, I'm finally feeling better today! It's nice to be "back". 

I've seen recipes on-line for fake Chick-Fil-A nuggets, and thought I'd try my hand at it. None of the recipes I looked at seemed to have just the right ingredients, though, so I ended up making up my own concoction. Basically, though these don't taste exactly like the real deal, they were very yummy and the entire family loved them and were disappointed when they were gone!

1-1/2 to 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1/3 cup cornstarch
1 tablespoon soy sauce
1 tablespoon pickle juice (for that special CFA touch, or you could use apple cider vinegar instead)
1 egg white
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon Dijon mustard

Oil, for frying

In a medium-sized bowl, stir together all ingredients except chicken and oil.  The mixture will be thick and sludgy, but smooth. Stir in the chicken and let marinate for at least 30 minutes, stirring occasionally.  When you're ready to start frying, preheat the oil in a large skillet to about 350° to 375°. (An inch to inch and a half of oil should be enough. You're not deep-frying.) Drop the chicken in, one piece at a time, making sure the pan is not overcrowded and the pieces do not touch each other. Fry for 3-4 minutes, then flip to the other side to fry for another 3-4 minutes, until cooked through. I did mine in two batches, so depending on the size of your skillet you'll need to do two or three batches. Drain them on paper towels, and serve with your favorite dipping sauce! Little One eats hers plain, Handsome and I love barbecue sauce, Oldest Girl prefers Ranch ... and the Boy likes a mixture of Ranch and ketchup he calls "Retchup". Nice, huh?

And if you haven't seen Tim Hawkins' touching tribute to our favorite place to "Eat Mor Chikin", you should check it out HERE.

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