Twice Dredged Chicken Nuggets

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  • 4Servings
  • 20 mPrep Time
  • 20 mCook Time
  • 40 mReady In
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We’ve been camping in the living room. Without kidding. It’s a shame really. Do you think the apartment complex would notice if I started a campfire and roasted marshmallows in our living room tonight? Maybe they could deal with the water damage while they were putting out the fire?

I ate Homemade Chicken Nuggets last night. I’m sitting on the couch today waiting for maintenance. I figure like this, if I keep eating fried food and being a couch potato, I’ll soon be big enough to go sit on the management people and squish them until they send someone to destinkify my apartment.

Ingredients

Step by step method

  • In a heavy bottomed pot, heat 3 inches of vegetable oil. The oil should be hot and sizzling.

  • Pour the almond milk in a bowl. In a second bowl, combine the flour, salt, and pepper.

  • Dip a piece of chicken into the almond milk. Dredge it in the flour mixture. Return it to the almond milk bowl and then dredge a second time in the flour. Place, carefully, in the pot. Repeat with remaining chicken pieces. (You may need to do this in 2 or 3 batches depending on the size of your pot.)

  • Let cook for several minutes per side until the flour coating begins to turn golden. (Quick tip: use a cheap pair of metal tongs to flip the chicken nuggets over.)

  • Remove to a paper towel lined plate. Enjoy!

Chef Info

Wanda

Guest-Chef

The two most important things you should know about me: I’m newly married and I LOVE to cook. I delight in experimenting with new recipes, new cuisines, and new ingredients. I read cookbooks in bed and rarely make the same thing twice. When the urge strikes, I also bake. I strive to cook healthful nutritious food. Sometimes, I end up making…

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