Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, homemade chicken nuggets (cook's country version). It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Homemade Chicken nuggets (Cook's Country version) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Homemade Chicken nuggets (Cook's Country version) is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have homemade chicken nuggets (cook's country version) using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Homemade Chicken nuggets (Cook's Country version):

1. Make ready 1 1/2 lb boneless skinless chicken breast
2. Take 2 cup water
3. Make ready 1 tbsp kosher salt
4. Prepare 2 tbsp Worcestershire Sauce
5. Make ready 1 cup All purpose flour
6. Prepare 1 cup Panko bread crumbs
7. Prepare 1 tsp table salt
8. Take 2 tsp onion powder
9. Take 3/4 tsp fresh ground black pepper
10. Prepare 1/2 tsp garlic powder
11. Take 1/2 tsp baking soda
12. Get 3 egg whites
13. Prepare 4 cup peanut oil

In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a separate bowl, add the breadcrumbs. In a gallon size Ziploc bag, combine flour, powdered sugar, cornstarch, salt & pepper. Give it a good shake to combine ingredients.

Instructions to make Homemade Chicken nuggets (Cook's Country version):

1. Cut chicken into 1/2 inch peices.
2. Combine water, kosher salt, and Worcestershire Sauce in a large bowl to make a brine. Add chicken peices, cover with plastic, and refrigerate for 30 minutes.
3. Remove chicken from brine and pat dry with a paper towel.
4. Combine flour, bread crumbs and the remaining dry ingredients in a shallow dish that will be used for dredging.
5. Whisk egg whites to prevent stringy bits and keep them separate in another dIsh for step 1 of dredging.
6. Heat the oil to 350°F.
7. Take about 6-8 peices of chicken at a time and coat them with egg wash and then drop them into the flour mixture. DO NOT fry them immediately. Set then aside and let them develop a gummy coating on the outside (approx. 10 mInutes). This is key because it will allow you to perfect the crispy coating on the finished product.
8. Take the coated and rested chicken peices and redredge them in the remaining flour mixture. Then fry them in small 8-10 pc. batches for approx. 3 minutes per batch.
9. You ca n set the finished peices aside in a 200°F oven to keep them warm until the entire process is complete.
10. I made a super easy honey mustard sauce for dipping, but you can make any kind you like. There are lots of easy to make recipes for sauces out there.

In a gallon size Ziploc bag, combine flour, powdered sugar, cornstarch, salt & pepper. Give it a good shake to combine ingredients. Add in cubed chicken, small batches at a time, to the flour mixture. Seal and shake until chicken is coated. Home > Recipes > Poultry > Homemade Chicken Nuggets.

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