 |
|
Crispy Chicken Nuggets
Yield: 48 Servings
Vegetable oil; for frying
1/2 cup milk
1/4 cup flour
1/4 cup Parmesan cheese; fresh grated
1 tsp paprika
1/2 tsp oregano
1/4 tsp dry mustard
2 1/2 lb chicken breasts; skinless boneless, 1 inch pieces
In a large frying pan or deep fat fryer, heat 1 inch of oil to
350F. Meanwhile, put milk in a bowl. In a paper bag, mix together
flour, parmesan cheese, paprika, oregano, and mustard. First dip
chicken pieces in milk, then place about a dozen pieces of chicken
at a time in a gab and shake to coat.
Fry chicken in hot oil in batches without crowding, turning
occasionally for about 5 minutes, until crisp and golden brown.
Drain on paper towels. Serve hot.
|
|
Chicken Nuggets 04