2eachchickenbreasts (or equivalent thighs or tenderloins)
2-3cupsbread crumbsstore bought is easiest, but you can also chop and crumble toasted bread into small bits
salt and peppergenerous amounts
Prepare the chicken by chopping in to bite-sized pieces. Generously salt and pepper all sides of the chicken.
Set up dredging station with a bowl for flour, a bowl with two eggs and a cup of cool water (beat together), and a bowl with the bread crumbs. Add generous amounts of salt and pepper to each bowl and stir. Preheat oven to 325.
Set up dredging station with flour, then eggs, then bread crumbs. Prepare a large frying pan. Put olive oil in the pan on the stove and set heat to hot. Once it is at temperature, lower to medium hot. Working in batches of 5-8 chicken bites, dredge first in the flour. Shake off excess. Then dip in the egg wash until fully covered. Let excess drip off. Then roll the chicken in the bread crumbs. Again, shake off excess.
Put chicken in the hot pan. Cook 2-3 minutes until golden. Flip chicken and cook on the back 1-2 minutes more until golden. Chicken may not be fully cooked at this point. Place each piece of chicken on a baking rack on a baking sheet.
When all the chicken nuggets have been fried, place the baking sheet in the oven for 5-10 minutes more until chicken is cooked through. (The time necessary depends on size of each piece of chicken.) Remove from the oven.
Serve with dinner of your choice. You may want to dip the chicken nuggets in ketchup, mayonnaise, or barbecue sauce too!
Chicken Nuggets copyright Rebecca Reid from Line upon Line Learning https://homeschool.rebeccareid.com/chicken-nuggets/