This is a recipe that I adapted from Ree Drummond’s Pioneer Woman.
I know I have said it before, but I will say it again… She is one of my idols… No judging.
Anyways, while browsing BigY’s meat section, I noticed something different amongst the chicken that I had never expected… Chicken breast nuggets…. What?
All those times I have purchased chicken breast or chicken tenders and cut them into bite sized pieces… sweet baby Jesus someone up stares was listening!!!!
Anyways I turned to Ree to put them into some good use because lets face it, I had to snatch a few packages to stock the freezer with… Its the little things in life my friends! Less time cutting chicken and more time working on my wine flow!
1.5 Lbs Chicken Breast Nuggets (breast or tenders cut into bite sized pieces)
2 Cups Flour
1/2 Tbsp Dried Oregano
1/2 Tbsp Onion Powder
1/2 Tbsp Paprika
1/2Tbsp Garlic Powder
1/2 Tbsp Cayenne Pepper
1/2 Tbsp Kosher Salt
1/2 Tbsp Ground Black Pepper
Wash chicken pieces and pat dry then set aside in a medium sized bowl.
Pour yourself a nice and relaxing glass of wine and take a sip…. you deserve this!
Pour enough cream over the chicken to just cover the little nuggets, and let sit in the cream bath for about a half hour.
Awwww look at them little nuggets all happy and stuff!
Next add 2 cups of flour into a plate or bowl for breading the nuggets.
Add the oregano, onion powder, paprika, garlic powder, cayenne pepper, salt and black pepper.
Whisk well to blend all the seasoning and flour evenly.
Add about 1/3-1/2 cup of cream to the flour while stirring to form beads.
Will you look at that….
Yup… this is going to be epic…
Heat a large saute pan over medium heat with about 1/2″ of canola oil and roll up your sleeves to get a bit dirty.
Taking one nugget from its cream bath at a time and bread it well, meaning really press it good into the flour and make sure the beads of flour are adhering to the chicken.
And its camouflaged…. XD
Continue this process with each nugget and they should start to look like this….
Once all the chicken is breaded check on the oil…
Take a pinch of flour and drop it into the pan. If it sizzles then the oil is ready!
Without crowding the pan, gently place about 5 nuggets into the hot oil.
Cook about 5 minutes on each side or until golden and hard on the outside.
Be weary though, if they brown too fast from the oil being too hot they will still be undercooked in the center… with that said, be sure to test the first on you think may be done and go from there!
Lay them out on a plate lined with paper towel and continue onto the next batch!
I hope you all enjoy this as much as I did and feel free to play around with different spices such as cumin, season salt, creole, etc!