Michigan 
Chicken nuggets are a fun meal to eat and a favorite with kids. This easy recipe delivers crispy, bite-sized pieces. Chicken became America’s favorite meat after World War II. Its popularity rose because of beef rationing during the war and industrial chicken farming afterward. A food science professor created chicken nuggets a short time later, in the 1950s. Chicken nuggets gained popularity after fast food restaurants added them to their menus.
Recipe Servings: 2
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup all-purpose flour
- 1 Tbsp seasoned salt
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 2 Tbsp water
- 2 cups seasoned dry breadcrumbs
- 2 chicken breasts, cut into bite-size pieces
- Vegetable oil, as needed for frying
Directions
- Mix flour, seasoned salt, salt and pepper in a resealable plastic bag.
- Mix eggs and water in small bowl.
- In separate bowl add breadcrumbs.
- Place chicken pieces into bag with flour mixture, shaking to coat.
- Dip chicken, in batches, into egg wash and then into breadcrumbs.
- Heat about 2 inches vegetable oil in large skillet over medium high heat. Test readiness by dropping a few breadcrumbs into oil; they should sizzle immediately.
- Fry chicken, in batches, until golden brown and cooked through, 2-3 minutes per side.
- Drain chicken on paper towel and serve with favorite dipping sauce.
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