In a gallon size resealable baggie combine flour,
powdered sugar, salt and pepper. Seal and shake to
combine. Place about 2 inches of oil in a medium
deep pot. Over medium high heat (more towards the
high side) heat oil until hot. If using a
thermometer let the temperature reach 375°. If you
don't have a fancy gadget like most people, I
always test my oil by dropping a few drops of
water into it. You want it to sizzle and not pop
too much. Adjust your heat if necessary. Using a
fork or tongs remove cut chicken from milk mixture
and place in the flour mixture. Seal and shake
until nuggets are completely coated.
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