Chicken Mini-nuggets For A Salad Topping Recipe

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Chicken Mini-Nuggets for a Salad topping

Kevin Hammond

By
@theHammer56

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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Rating:

Serves:

6

Prep:

15 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

6 can(s)
chicken breast chunks in water, 3 oz ea.
1/2 c
all purpose flour
1 Tbsp
powdered sugar
1 tsp
salt
3/4 tsp
black pepper

Directions Step-By-Step

1
Open 6 cans of the Chicken Breast Chunks, drain, and put into a salad spinner to remove remaining water. Set aside.
2
In 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.
3
Divide 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.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy