1 teapspoon Emeril's Original Essence (or seasoning salt of your choice)
1 teaspoon pepper
2/3 cup water
2 cups canola or vegetable oil
Instructions
Cook cubed chicken in frying pan until no longer pink, rinse off any fat and remove to paper towel, patoff any excess water, set aside.
Heat canola oil on medium-high in a deep frying pan (or use a deep fryer at 300 degrees.)
In a bowl mix the batter ingredients. Dip each piece of chicken into batter and fully coat, then drop in hot oil. (I usually do about 5 or 6 at a time in the oil.)
Cook each piece about a minute on each side, then remove from oil using a slotted spoon and place on paper towel.
Repeat this process until all chicken has been cooked. Cool and enjoy.
Originally Submitted
1/4/2012
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