- 8 boneless, skinless chicken breasts
- 2 beaten eggs
- 1-1/2 cups milk
- 2 cups all-purpose flour, sifted
- 3 tsp. baking powder
- 3 tsp. salt OR onion salt
- Canola or vegetable oil for frying
- Honey Mustard Sauce: 1/4 cup honey mixed in 1/2 cup Dijon mustard
Filet raw chicken breasts and cut into chunks.
Mix eggs and milk in one bowl.
Combine flour, baking powder and salt in another bowl.
Mix eggs and milk in one bowl.
Combine flour, baking powder and salt in another bowl.
Dip raw chicken breast chunks first in milk mixture, then in flour mixture to coat.
Pour oil into pan or deep-fryer, when hot, carefully add coated chicken chunks.
Pour oil into pan or deep-fryer, when hot, carefully add coated chicken chunks.
Fry nuggets in hot oil till tender and golden-brown, turning with tongs to cook both sides if using a fry pan. Serve with honey mustard sauce as a dip.
