Crispy Homemade Chicken Nuggets

1. 1

   Attach multipurpose blade to KitchenAid(R)7-Cup Food Processor. Add chicken to work bowl and pulse until coarsely chopped. Add pepper, garlic powder, onion salt, and salt. Process on low until chicken forms a sticky smooth paste. Using wet hands, roll heaped tablespoons of chicken mixture into nugget shapes. Place on a plate and refrigerate for 15 to 20 minutes.

2. 2

   Assemble clean work bowl and multipurpose blade to food processor. Add flour, egg and water to work bowl and process on low until it forms a thick batter (consistency of pancake batter). Transfer to a bowl and place panko crumbs in a flat tray; set aside.

3. 3

   Dip cold nuggets into batter, and immediately roll in panko crumbs. Shake off any excess crumbs. Place on a plate.

4. 4

   Heat a large saucepan or wok with enough vegetable oil to come halfway up the sides over medium high heat until oil reaches 350u00b0F. Cook chicken nuggets in batches of six for 3 to 4 minutes, turning over halfway through cooking time. Nuggets should be golden, crisp and cooked through. Drain on paper towels and serve immediately.

5. 5

   makes about 4 servings (4 nuggets per serving)

* Per serving · 4 servings · Values may vary.