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Crispy Chicken Nuggets
(48 servings)
Vegetable oil for frying
1/2 c Milk
1/4 c Flour
1/4 c Grated Parmesan cheese
1 ts Paprika
1/2 ts Oregano
1/4 ts Dry mustard
2 1/2 lb Chicken breasts, skinless boneless, 1 inch pieces
In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot.
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