Diglio’s Chicken Nuggets
We had a party not too long ago where we had not one but two tables groaning under the weight of a variety of appetizers, snacks, and goodies. And in walked my neighbors, the Diglios, with a platter of chicken nuggets. Amidst platters of roast beef served with horseradish sauce, a wide variety of expensive cheeses and charcuterie, and tasty dips, the nuggets were the first to go. I’d show you a picture, but they disappeared before I could snap one. As good as they are, they are easy to make, too. Here’s the recipe. The Diglios used the Cup4Cup gluten-free blend, but regular flour will do as well.
—Pem McNerney
Diglio’s Chicken Nuggets
Beat:
2 eggs
1 cup milk
1 ½ tablespoon salad oil
Add:
1 ½ cup flour
2 teaspoon baking powder
2 teaspoon salt
¼ teaspoon pepper
Beat until blended
•
Cut up 1 to 1 ½ pounds skinless, boneless chicken breast into nuggets. Dip in batter.
•
Fry in about one inch of canola oil (about 350 degrees F) until golden. (These can be refrigerated until ready to serve)
•
Bake (before serving) at 350 degrees for 15- to 20 minutes
• ENJOY