chicken nuggets

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Instructions

1. In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika.
2. In a separate bowl, whisk together the eggs and milk.
3. Dip each piece of chicken into the egg mixture, then dredge in the flour mixture, ensuring it's fully coated.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Add the chicken nuggets to the skillet in a single layer, being careful not to overcrowd the pan.
6. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
7. Remove the nuggets from the skillet and place them on a paper towel-lined plate to drain excess oil.

Notes

• For extra crispy nuggets, you can bake them at 400°F (200°C) for 15-20 minutes, flipping halfway through.
• Serve with your favorite dipping sauces, such as ketchup, honey mustard, or barbecue sauce.
• Store leftover nuggets in an airtight container in the refrigerator for up to 3 days.
• To maximize crispiness, chill the coated chicken nuggets in the refrigerator for 30 minutes before frying.