Homemade Chicken Nuggets
1/2 cup all-purpose flour
1 teaspoon granulated garlic
Kosher salt and ground black pepper
2 boneless skinless chicken breasts, cut into small pieces (Free-range available at The Urban Farmstall)
1 cup prepared breadcrumbs
1 large egg (Free-range available at The Urban Farmstall)
1 cup vegetable oil
Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside. Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken. Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve with your favorite dip