Chicken Nuggets

Chicken Nuggets

51
Megami 0

"These are really easy and taste great! Kids love them!"

Ingredients 30 m {{adjustedServings}} servings 320 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 320 kcal
  • 16%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 125 mg
  • 42%
  • Sodium:
  • 953 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
  2. Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
  3. Place egg and water in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
  4. Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
Tips & Tricks
Spicy Avocado Chicken

Pan-fried chicken topped with a fresh avocado and red onion salsa.

Key West Chicken

It's the hint of lime that makes this marinade for grilled chicken so delicious.

Footnotes

  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 51

  1. 73 Ratings

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JC Perez
11/12/2005

A family favorite! I use milk in place of water; eliminated sesame seeds, and added garlic powder and pepper. I fried these up in a skillet on medium high heat. They cook very quickly. This dish also fries up nicely without the egg/milk batter - just coated in flour and seasonings. Grandkids love them with a little honey-barbeque sauce to dip.

PainterCook
5/19/2006

This is the first time I'm rating something with one star, ever. I'm very sorry to say that these were the worst chicken nuggets I've ever eaten. They couldn't crisp up (I use a fry thermometer so I know it wasn't the temperature), the batter was disappointingly thin, and they were virtually flavorless. I can't believe something fried could be such a disaster. I reread the recipe over and over again to see if I missed something or did something wrong - I followed this recipe to a "t". I'm guessing it's the water that didn't work out. I'm going to stick with flour/eggs/breadcrumbs from now on.

MELLO 57
9/16/2005

WOW- much better than I anticipated- although next time I will reduce the salt. The batter looked too thin to me, but actually came out great. Almost reminded me of fish & chips batter. I think they would be better with a little seasoning like onion/garlic powder. Used an electric skillet with about an inch of corn oil. Thanks for submitting!