1 lb chicken breasts, or chicken tenders (boneless and skinless )
2 eggs, (or 1 cup milk or buttermilk)
1 cup all-purpose flour
salt, to taste
pepper, freshly ground, to taste
3 tbsp olive, or vegetable oil
Cut the chicken into 1-inch thick strips.
In one bowl, lightly beat the eggs.
In another bowl, whisk the flour, salt, and pepper, making sure they’re well-combined.
Heat the olive oil in a large skillet over medium high heat.
Dip the chicken strips into the egg mixture, and let the excess drip back into the bowl.
Coat the chicken pieces in the flour mixture.
Saute the chicken for about 3 minutes on each side in batches until lightly browned, and the chicken is cooked through.
Rest on paper towels for a minute to cool.
Serve these crunchy Chicken Nuggets with a side of barbecue sauce, ketchup, or mustard!
Sugar: 1g
:
Calcium: 52mg
Calories: 566kcal
Carbohydrates: 48g
Cholesterol: 309mg
Fat: 13g
Fiber: 2g
Iron: 5mg
Potassium: 967mg
Protein: 60g
Saturated Fat: 3g
Sodium: 514mg
Vitamin A: 353IU
Vitamin C: 3mg
