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