Homemade Chicken Nuggets

Our local convenience store/delicatessen has boneless chicken wings that my husband really enjoys. I bought frozen boneless wings at the grocery store, thinking it would be convenient to have some at home to make anytime he wanted. Unfortunately, my husband didn't like them because there was too much breading, and they were not battered. I wasn't able to find battered chicken wings or nuggets, which challenged me to make them at home.

Honestly, it's pretty easy to make them, and this way, I know what is in them, can control the amount of sodium, and will be able to avoid the preservatives found in pre-made frozen boneless wings.

Tools needed:

Fry pan or air fryer

Knife or kitchen shears

Cutting board

Tongs or spider spoon strainer

Bowl

Whisk

Measuring spoons/cups

Plate with paper towels

Ingredients:

Chicken

Fantastic Tempura Batter

Oil or Shortening

Directions:

Make the "Fantastic Tempura Batter" (recipe listed in a different post)

Place the chicken on a cutting board and cube it into bite-sized pieces.

Dip your chicken pieces into the batter, ensuring each one is thoroughly coated.

Into your frying pan, add enough oil or shortening to give about an inch deep. Heat the oil over medium heat. When the oil is hot (put a drop of batter into the oil, if it sizzles and bubbles, the oil is ready)

When the oil is hot, put your coated chicken into the hot oil, don't overcrowd your pan, or the oil will cool down and your chicken will be soggy.

Cook for about 2-3 minutes, when the batter is golden. Turn the pieces over and cook for an additional 2-3 minutes. To be sure the chicken is done, use a meat thermometer making sure the internal temperature is at least 165 degrees F.

When cooked, remove the chicken from the pan and set it on a paper towel-lined plate. Serve hot.

This chicken recipe works well for "Sweet and Sour" chicken.