4 chicken breast filets, each cut into 6-7 bite sized pieces
Beat the egg and then combine it with 1 cup mater in a small shallow bowl. Stir. Combine the flour, salt, MSG, pepper, onion powder and garlic powder in a one gallon size ziploc bag.
Pound each of the breast filets with a mallet until about 1/4” thick. Trim each breast filet into bite sized pices.
Coat each piece with the flour mixture by shaking it in the ziploc bag. Remove and dredge the nugget in the egg mixture, coating well. Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour. Cover and refrigerate the remaining egg mixture.
After freezing, repeat the above coating process. Deep fry the chicken nuggets at 375 F for 10-12 minutes, or until browned and crispy (cook only about 9 at a time). Drain on brown paper bags.(NEVER drain fried foods on paper towels unless you want them to be soft and soggy!) Serve with your favorite sauce.
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