QUICK LOOK
Prep: 15 minutes
Cooking Time: 25 minutes
TOTAL TIME: 35 minutes

• 1 cup flour*
• 4 teaspoons seasoned salt (Lawry’s) plus additional for sprinkling
• 1 teaspoon paprika
• 1 teaspoon poultry seasoning
• 1 teaspoon ground mustard
• ½ teaspoon pepper
• 3 pounds raw chicken breast or tenderloins
• 2 to 3 cups canola or vegetable oil

1. CUT chicken into chunks.
2. HEAT oil to 350° in an electric skillet. This can be done outdoors to control the mess and frying odor.
3. COMBINE the dry ingredients in a large bowl.
4. DREDGE a few handfuls of chicken at a time in the seasoned flour.
5. ARRANGE the coated chicken on a large baking sheet. Divide the chicken into 4 or 5 batches.
6. FRY each batch of chicken for 4 to 6 minutes. Turning once, until the juices are clear when cut with a knife.
7. SPRINKLE nuggets with additional seasoned salt, if desired.
8. CONFIDENCE GAINED!

*For a good gluten-free option, use chickpea flour from Winco or Ocean Mart in place of flour for frying. Reduce the temperature by 25°.