 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Contributed by Mrs. Donald W. Belcher of Radnor, this recipe appeared in the Philadelphia Orchestra Cookbook of 1980. You'll be pleasantly surprised at how easy and good these are to accomplish. Ingredients:
2 whole skinless boneless chicken breasts |
1 large egg, beaten |
1/3 cup water |
1/3 cup all-purpose flour |
2 teaspoons sesame seeds |
1/2 teaspoon salt |
1 pint of oil for frying (your choice) |
Directions:
1. Cut chicken into 1 x1 x1/2 nuggets.
2. Combine the egg and water in a medium bowl.
3. Add flour, sesame seeds and salt to make a batter (very runny).
4. Pour oil into an electric fry pan (not necessary & BETTER in cast skillet!).
5. Heat oil over medium high heat.
6. Dip nuggets and drain well.
7. Carefully add nuggets to pan a few at a time.
8. Fry for 3 to 5 minutes OR until golden brown.
9. Drain on paper toweling.
10. Dip in one of the DIPPER NUGGET SAUCES.
11. Can be frozen.
12. If frozen, thaw and bake at 375 degrees F. for 20 minutes.
|
|