chicken mini-nuggets for a salad topping

Name: Chicken Mini-Nuggets for a Salad topping
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: Southern
Ingredients: 6 can(s) chicken breast chunks in water, 3 oz ea.; 1/2 cup(s) all purpose flour; 1 tablespoon(s) powdered sugar; 1 teaspoon(s) salt; 3/4 teaspoon(s) black pepper

13 Pinches

Kevin Hammond

Powder Springs, GA

Updated on Mar 2, 2014

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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prep time 15 Min

cook time 15 Min

method Deep Fry

yield 6 serving(s)

Ingredients

6 cans chicken breast chunks in water, 3 oz ea.
1/2 cup all purpose flour
1 tablespoon powdered sugar
1 teaspoon salt
3/4 teaspoon black pepper

How To Make chicken mini-nuggets for a salad topping

Step 1

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

Step 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.
Step 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.
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