Cooking Instructions
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Step 1
In a food processor, add
Boneless, Skinless Chicken Breasts (3)
,
Salt (1/2 tsp)
, and
Egg (1)
. Process until the consistency becomes paste-like.
Step 2
In a bowl, add
Corn Flour (1 cup)
. Using wet hands, shape the chicken into nuggets and coat them in the cornflour. Shake off the excess and place on a tray.
Step 3
In a large mixing bowl, add
Water (1 cup)
,
Egg (1)
,
Yellow Mustard (2 Tbsp)
,
Garlic Powder (1 Tbsp)
,
Onion Powder (1 Tbsp)
,
Ground Black Pepper (1 tsp)
,
Salt (1 tsp)
,
Corn Flour (1/2 cup)
, and
All-Purpose Flour (1 cup)
. Whisk to combine.
Step 4
Dip the chicken into the batter. Place on a tray lined with baking paper and freeze for 1 hour.
Step 5
Heat up
Canola Oil (as needed)
. Deep fry the first batch for 5 minutes.
Step 6
Let chicken nuggets rest on a paper towel-lined plate for 4 minutes.
Step 7
Deep fry nuggets for another 5 minutes, then transfer to a new paper towel-line plate to drain.
Step 8
Serve warm with dipping sauces of choice.
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