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1
In a medium bowl, whisk the egg and stir in the milk.
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2
Trim any fat away from the chicken.
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3
Cube chicken into bite size pieces.
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4
Place chicken in the milk mixture and cover.
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5
Let it marinate for 24 hours in the fridge.
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6
This will make the chicken very nice and tender.
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7
In a gallon size resealable baggie, combine flour, powdered sugar, salt and pepper.
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8
Seal and shake to combine.
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9
Place about 2 inches of oil in a medium deep pot.
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10
Over medium high heat (more towards the high side) heat oil until hot.
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11
If using a thermometer let the temperature reach 375 degrees F. If you dont have a fancy gadget like most people, I always test my oil by dropping a few drops of water into it.
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12
You want it to sizzle and not pop too much.
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13
Adjust your heat if necessary.
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14
Using a fork or tongs, remove the cut chicken from the milk mixture and place into the flour mixture.
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15
Seal and shake until nuggets are completely coated.
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16
Place about 6 to 8 nuggets into the hot oil and let them cook until golden brown, turning halfway through once the edge of your chicken starts to turn white, about 1 minute each side.
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17
Always double check to see if any chicken you make is cooked through.
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18
I always just make a tiny cut to see if its pink.
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19
Remove and drain on a paper towel.
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20
Repeat until all nuggets are cooked.
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21
Serve with your favorite dipping sauce!
