Sweet Chicken Nuggets

These are a decent substitution for the fast food ones that I'm finding less and less appealing these days. They certainly take a lot more time and effort than visiting the drive-thru does, but they don't make me feel like crap afterward. Win.

Sweet Chicken Nuggets
Courtesy of My Name is Snickerdoodle



2 skinless and boneless chicken breasts
1 cup milk
1 egg
1 1/4 cups flour
2 tablespoons powdered sugar
2 teaspoons salt
1 teaspoon pepper
Peanut oil (is best) or canola oil

In a medium bowl whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture,and cover. Let it "marinate" for 2-4 hours in the fridge.

In a gallon size resealable baggie combine flour, powdered sugar, salt and pepper. Seal and shake to combine.

Place about 2 inches of oil in a medium deep pot. Heat heat oil over medium-high. If using a thermometer let the temperature reach 375°F. If you don't have a fancy gadget, test the oil by dropping a few drops of water into it. You want it to sizzle and not pop too much. Adjust your heat if necessary.

Using a fork or tongs, remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated. Place about a 6-8 nuggets into hot oil and let them cook until golden brown, turning half way through once the edge of your chicken starts to turn white. About 1 minute each side. Always double check to see if any chicken you make is cooked through by making a tiny cut to see if it's pink. Remove and drain on a paper towel. Repeat until all nuggets are cooked.