Chicken Tenderloin Nuggets

Chicken Tenderloin Nuggets

1lb chicken tenders, cut into 1″ cubes
1 tbsp kosher salt
1 tbsp white sugar
1 cup all purpose flour
2 tbsp powered sugar
2 tsp table salt
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp chili powder
2 tbsp garlic powder
1 tbsp onion powder
1 tsp black pepper
3 large eggs
1 tbsp milk
1 quart peanut oil (or your choice)

After cutting chicken into 1″ cubes, dry brine with a tbsp of salt and sugar and allow to marinate for 30 minutes to two hours (or overnight).

Heat oil in a heavy bottom pan to 350 degrees

Combine flour, powdered sugar, salt, and spices into a bowl, mix well.

Whisk eggs and milk until combined.

After the chicken has marinated in the dry brine, cost pieces in flour mixture, shake off excess, dip into egg mixture, then back into flour, evenly coating the chicken and dusting off excess.

Carefully place coated chicken into the hot oil and cook for 4-6 minutes on medium heat (make sure the chicken reaches an internal temp of 165 degrees before consuming).

After done, strain chicken on a wire cooling rack and allow to cool for 3-5 minutes and enjoy!!

We dipped ours in ketchup, but ranch would’ve been bomb dot com!

Let us know how yours turn out in the comments down below! 🍗

#friedchicken #chicken #easymeal #affordable #friedfoods #gamedaymeal #recipes #goldenbrown #food #notvegan #southernfood #comfortfood

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