First, I made a breading station using 3 pie plates.
The first and third plates include the same ingredients.
3/4 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion power
1/2 tsp. salt
1 tsp. ground black pepper
2 Tbsp. Lawry's Seasoning Salt
The middle plate had an egg mixture containing 3 large eggs and approximately 2 Tbsp. of cold water.
I had 10 boneless, skinless chicken breast tenderloins. I cut them into 1" cubes. I first put about half of the cubed chicken into the first flour mixture to cover, then I shake off the excess flour and put it into the egg mixture and move the chicken around in the egg to cover. With a fork I pick up the chicken so the excess egg can drain off. Then, I put chicken into the third pan containing the flour mixture and coat it. I put the coated chicken into a separate plate, and continue with the second half of the chicken through the same process.
(It's a little messy, but so worth it)
I then fry the chicken in 360 degree vegetable oil in my deep fryer for approximately 4 minutes per batch (do not overcrowd oil so chicken will come out crispy and will not stick together). When I pull the chicken out of the oil I place it on a paper towel lined plate, and I sprinkle salt on chicken as soon as it comes out of the fryer.
This same process can be used with whole chicken strips instead of nuggets, but will need to cook for 5-6 minutes.
**I use the exact same process for squash and zucchini and cook for 2-3 minutes. If I make it at the same time as the chicken, I bread the zucchini first to avoid cross contamination with the raw chicken.**
I serve this with Ketchup or Ranch Dressing. I make homemade ranch with 1 Buttermilk Recipe Hidden Valley Packet, 1 cup real Mayo, and 1 cup of buttermilk. I wisk it all together, then let it sit in the refrigerator covered for at least 30 minutes before serving.
It's my favorite! I hope you ENJOY! :-)