Crispy Chicken Nuggets

Ingredients:

• 4 chicken breasts
• 4-5 eggs (depending on size of breasts)
• 2 cups flour
• 2 cups pure corn meal (just corn meal, not premixed with flour)
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp crushed pepper flakes
• Salt and pepper
• Vegetable oil or shortening (shortening tastes better, or even bacon grease!)

Directions:

Preheat oil/shortening to about 300 degrees (about 1 inch deep)

Start with 3 bowls (or deep casserole dishes). Place 1 cup of flour in the first, the eggs in the second, and cornmeal with the remaining flour in the last. Beat the eggs (add hot sauce or other liquid flavorings here). Add your seasonings to the cornmeal mixture. 

Cut chicken into bite size pieces. Coat first in plain flour, then in egg, then in cornmeal. Keep the batch small though (about 10 pieces per batch) to keep the oil heated properly. Cook for approximately 5 to 7 minutes per side (cook times may vary). Place on a plate covered in paper towels to drain. 

Once all chicken is cooked, dispose of remaining coating mixtures to avoid contamination. If desired, save grease for future use (though if grease is too dirty it will burn food without cooking it). 

Serve with your favorite dipping sauce and enjoy!!!

***To Freeze: place nuggets on a baking sheet and place them in the freezer for 2 to 3 hours (this prevents them from clumping). Then seal in a plastic baggie or tupperware. To reheat: turn oven to 350 degrees and bake on a baking sheet for 20 to 30 minutes (cook times may vary)