Copycat Recipe Chicken nuggets

Chicken Nuggets

Prep Time: 3 hours

Cook Time: 30 minutes

Total Time: 3 hours, 30 minutes

Yield: 8 servings

Serving Size: 6 nuggets

• 1 1/2 cups milk
• 2 eggs, lightly beaten
• 3 lbs skinless boneless chicken breasts (about 6 breasts), cut into bite-sized pieces
• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 4 teaspoons salt
• 3 teaspoons black pepper
• Peanut oil (is best) or canola oil, for frying

Combine the eggs and milk in a medium-sized bowl. Add the chicken bites and stir briefly to coat in the milk mixture. Cover and allow to marinate in the fridge for 2 to 4 hours, or up to overnight.

Using a gallon size storage bag, combine the flour, powdered sugar, salt and pepper. Seal and shake to combine. Heat the oil in a deep fryer or dutch oven (or another deep stockpot) over medium high heat until the temperature reaches 375F.

Using tongs, transfer half of the marinated chicken from the milk mixture into the storage bag with the flour. Seal and shake to coat the chicken pieces. Fry 6 to 8 nuggets at a time until cooked through and golden brown, turning once halfway. The timing will depend on the size of your nuggets, but I found that I needed to fry each batch a total of 3 minutes. Remove with a slotted spoon and drain on a baking sheet lined with paper towels. Repeat with remaining nuggets. Serve immediately with your favorite dipping sauce.

To freeze: Allow nuggets to cool completely, then transfer to a labeled freezer bag. Freeze for up to 1 month. Bake frozen nuggets lined on a baking sheet with a wire rack at 400 degrees for 15 minutes.

Source: Adapted from My Name is Snickerdoodle

Don't forget the sauce: (honey mustard sauce)

½ cup mayonnaise
2 tbsp prepared yellow mustard
½ tsp garlic powder
1 tbsp vinegar
2 tbsp honey
salt and pepper, to taste

Whisk all ingredients together until smooth.