chicken mini-nuggets for a salad topping
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I'm always looking for a little "sump'n-sump'n" to top my salad with to make it more flavorful and interesting. Here's a quickie recipe to prep ahead of time and have on hand to just toss on whenever needed.
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yield
6 serving(s)
prep time
15 Min
cook time
15 Min
method
Deep Fry
Ingredients For chicken mini-nuggets for a salad topping
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6 canchicken breast chunks in water, 3 oz ea.
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1/2 call purpose flour
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1 Tbsppowdered sugar
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1 tspsalt
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3/4 tspblack pepper
How To Make chicken mini-nuggets for a salad topping
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1Open 6 cans of the Chicken Breast Chunks, drain, and put into a salad spinner to remove remaining water. Set aside.
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2In a bowl, mix the flour, powdered sugar, salt and pepper. Add a third of the chicken chunks to a large ziplock bag, then add enough of the flour mixture to shake and coat the chicken (about 2-3 heaping spoonfuls). Fry in 3 batches at 375 degrees in a deep fryer or large dutch oven for 3 to 4 minutes. Drain on a wire rack with paper towels underneath.
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3Divide the fried chunks into 6 snack-size baggies of about 3 oz. each. You can then easily grab a serving to toss into your individual salad anytime you need.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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