Chicken Mini-Nuggets for a Salad topping
- 6 can(s)
- chicken breast chunks in water, 3 oz ea.
- 1/2 c
- all purpose flour
- 1 Tbsp
- powdered sugar
- 1 tsp
- 3/4 tsp
- black pepper
How to Make Chicken Mini-Nuggets for a Salad topping
- 1Open 6 cans of the Chicken Breast Chunks, drain, and put into a salad spinner to remove remaining water. Set aside.
- 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.
- 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.