Homemade Chicken Nuggets
Prep: 20 minutes
Cook: 45 minutes
Makes about 62 nuggets
3 lbs Tyson® Chicken Breast Cutlets
1 ½ cup Indian Head® Cornmeal
2 tsp McCormick® French Herb Roasting Rub
5 tsp Extra Virgin Olive Oil
3 large Eggland's Best® Cage-Free brown eggs
- Cut up chicken into nugget-size pieces.
- Set up 2 bowls and a cookie sheet. Pour the Cornmeal and Roasting Rub into one. Crack the eggs into another bowl and use whisk to beat the eggs. The cookie sheet will be used to store the uncooked nuggets.
- Dip chicken pieces into egg, then dip the chicken into cornmeal and herbs. Set it aside on the cookie sheet.
- Use the olive oil to grease a large frying pan. Select some breaded nuggets and put in the frying pan uncovered. Keep turning them. They burn easily. Do not cook on HIGH or oil will splatter. Cook until no longer pink in center.
- After that set of chicken nuggets is cooked, make sure to get any burnt bits that may have fallen off the chicken. Add more olive oil to pan if necessary.