Chicken Mini-Nuggets for a Salad topping

Chicken Mini-nuggets For A Salad Topping Recipe

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Kevin Hammond


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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15 Min
15 Min
Deep Fry


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


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.

About Chicken Mini-Nuggets for a Salad topping

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