A few years ago, while camping, we were trying to come up with a way of using up the chicken breasts we had left for lunch before we went home. We went thru all the cupboards in the camper and the only thing Mom and I found was Krusteaz Pancake Mix. So, we decided we'd use it for the breading and deep fry the chicken in the dutch oven. Oh boy! It was so good! So, this is a play on that recipe that we used way back when :)
By marinating the chicken in the milk and egg mixture, it seems to trap the moisture in the chicken and these nuggets are so juicy and moist, not to mention t-e-n-d-e-r! And my favorite way to eat them... dip them in HONEY! Oh yummy!
Our Favorite Chicken Nuggets
From Cupboard to Cupboard original recipe
4 boneless skinless chicken breasts cut into bitesize chunks
2 cups milk
2 eggs, beaten
2 cups pancake mix of choice
1/2-1 tsp salt (this can be omitted if you're watching your sodium! :) )
1 tsp pepper
Trim your chicken breasts and cut into bitesize chunks. In a medium bowl, mix together milk and eggs. Add chicken and make sure all chicken is coated. Cover and refrigerate for at least two hours. When you are ready to start cooking your chicken, heat oil to 360 degrees. Mix pancake mix, salt and pepper in a shallow bowl. (I use a pie pan). Take your chicken out of the milk mixture several pieces at a time and drain. Drop into flour mixture and coat well. Drop in hot oil and cook until browned. Serve while warm with your favorite dipping sauce!