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Sometimes it doesn’t matter how long I have slaved over the stove to prepare a great meal, there is bound to be that one guest who is difficult to please.  So today I am going to share with you one of my go-to recipes when I have a picky eater in the house.

Chick-Fil-A is known for their delicious chicken and one of my favorite items is the chicken nuggets.  Who doesn’t like nuggets?  So when I am entertaining guests, I make a small batch of Chick-Fil-A style nuggets just in case I encounter that picky person.  And of course, kids absolutely love these too.

What makes these nuggets different than what you’d buy in the frozen food section is the perfect spice combination that Chick-Fil-A uses in their breading.  This spice combination also tastes great on other chicken dishes and pork chops too.

Enjoy!

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New Secret Recipe
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Chick-Fil-A Chicken Nuggets

1 lb chicken breasts, cut into bite sized nuggets
3/4 cup bread crumbs made from dry, toasted bread
3/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 teaspoon sugar
1 teaspoon Lawry’s seasoning salt
1/2 teaspoon black pepper
1 cup buttermilk
2 eggs, whisked
vegetable oil, for frying

In a large bowl, add chicken pieces and buttermilk. Allow chicken to sit in the buttermilk as long as you can (at least one hour, but preferably overnight).

Place dried bread into a food processor and process until fine.

Pulse in the flour, garlic powder, onion powder, sugar, seasoning salt, pepper and paprika.

In a large dutch oven (or deep fryer if you have one), heat 2 inches of vegetable [or peanut] oil to 350 degrees over medium-high heat.

Transfer flour mixture to a bowl and begin setting up your dipping station. Whisk eggs in a separate bowl.

Piece by piece, remove chicken from buttermilk and dredge in bread crumb/flour mixture, then egg wash, then back into bread crumb/flour mixture.

Once all pieces have been coated, you can start putting them into the hot oil. Be careful not to add too many chicken pieces to the oil, so that all pieces will cook evenly.

Cook for about 1 1/2 minutes, then flip chicken pieces over, if necessary, and cook for another 1 1/2- 2 minutes. Chicken is ready when the coating is medium golden brown.

Transfer chicken pieces to a paper towel lined plate to absorb any excess oil. Repeat with remaining chicken.

Source: The Recipe Secret Forum

Until Next Time… Be Well!

Kind Regards,

Ron

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