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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