Friday Night's Menu

Since I now have time to plan meals ahead, I've been trying new recipes and adding variety to the otherwise quick and plain Ponderosa menu.  One of my favorite places to look for these new dishes is on a blog called Tasty Kitchen.  Tonight our supper menu consisted of:

Chicken nuggets

Baked potatoes

Baked beans

Tossed salad

Rolls

Here's how to make these tasty chicken nuggets:

Sweet Chicky Nuggets

• 1 whole large egg
• 1 cup milk
• 2 whole skinless and boneless chicken breasts
• 1-¼ cup flour
• 1-½ tablespoon powdered sugar
• 2 teaspoons salt
• 1 teaspoon pepper
• 4 cups peanut oil or canola oil, for frying

Preparation Instructions

In a medium bowl, whisk the egg and stir in the milk. Trim any fat away from the chicken. Cube chicken into bite size pieces. Place chicken in the milk mixture and cover. Let it marinate for 2–4 hours in the fridge. This will make the chicken very nice and tender. In a gallon size resealable baggie, combine flour,powered sugar, salt and pepper. Seal and shake to combine.

Place about 2 inches of oil in a medium deep pot. Over medium high heat, heat oil until hot. If using a thermometer let the temperature reach 375°F. Using a fork or tongs, remove the cut chicken from the milk mixture and place into the flour mixture. Seal and shake until nuggets are completely coated. 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. Remove and drain on a paper towel. Repeat until all nuggets are cooked.  

  I used chicken strips to make the nuggets and a fry daddy to cook them. They were very tender after marinating in the milk/egg mixture for about two and a half hours.