Do you, like millions of others, suffer from a fear of frying. Don’t be embarrassed. You’re not alone. Some people are afraid to fry because of the fat and cholesterol associated with fried foods. Others think it’s just too dangerous – all that hot oil spattering and popping. Still others are afraid their fried dishes won’t turn out right. Whatever the source of your phobia, fear no more. These chicken nuggets are easy, delicious, and less unhealthy than a lot of friend chicken.
Here’s what is healthier about this recipe:
- It calls for boneless skinless chicken.
- It is pan fried instead of deep fried.
- The chicken is fried in olive oil or coconut oil.
- It uses nothing but whole food ingredients (It does call for (optional) powdered sugar – not too much though, so it hardly counts.)
- This chicken is seasoned with Himalayan pink salt. IF the benefits of this salt are legit, then it is a terrific substitute for table salt. If not, it’s certainly not any worse.
But to be honest, the unhealthiness of fried chicken was never what scared me away. I have always been a bad chicken fryer because I tend to over cook it (and every other kind of chicken I prepare). I have a fear, not so much of frying, but of serving my family under-cooked chicken and poisoning them all with salmonella. So in the past I often burned my fried chicken in an effort to be sure no one died. Well, no more! I have finally discovered the trick to moist, tender friend chicken – but more about that later. Here’s the recipe:
- 2-3 lbs boneless, skinless breasts cut into cubes
- 4 -6 cups of milk
- 2-3 eggs
- 4 cups flour
- 1/2 – 1 cup powdered sugar (If your first batch comes out a little too sweet like mine did, just add more flour.)
- salt and pepper to taste
- You can also skip the powdered sugar and substitute with any seasonings your family likes – cayenne pepper, basil, chili powder, the possibilities are endless.
- Extra Virgin Olive Oil – I also did a batch with coconut oil and they turned out yummy too!
To get started cut boneless, skinless chicken breasts into cubes and soak them in milk for a couple of hours. I find it is much easier to cut chicken that is still partially frozen. If you don’t have time or don’t want to fool with soaking, you can totally skip that step, but it’s the old fashioned way.
Next remove the chicken from the milk stir in the eggs, then put the chicken back into the milk/egg mixture.
Combine the rest of the ingredients in a Ziplock bag and mix well.
Drop cubes of chicken from the milk/egg mixture into the baggie and shake to coat chicken.
Cover the bottom of your skillet well with oil and heat on high for a minute or so.
Place coated chicken in the hot oil and cook both side to a golden brown.
Once both sides of the chicken are brown, put the lid on the skillet and turn off the heat. Let the chicken sit on the burner with the lid on for 4 minutes.
Next take the skillet off the burner and let sit with the lid on for another 4 minutes.
At this point, check chicken for doneness. A good browning and 8-10 minutes of steaming is the secret to delicious, tender chicken that does not dry out or burn. Just be sure to check to be sure that your chicken is thoroughly cooked. Stove top temperatures may vary.
Now, this is a fairly easy recipe, but it can be a bit time consuming. Plan to spend some time in the kitchen. Of course one reason this takes me so much time is because when I make this, I make A LOT. My family loves it and it’s even better the next day. Also, my kids like to pack it for lunch instead of the same ol’ boring sandwiches.
Be prepared. This is a messy dish to prepare.
Actually, maybe that’s just me. I tend to create a disaster in the process of creating a masterpiece. But in the end, this chicken is worth the time and mess. Your family will love it. Serve it with mashed potatoes, on a salad, or my favorite way – cold with a side of ketchup! However you serve it, you can now fry without fear!