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by Caitlin Saniga

For crispy/crunchy nuggets, leave the chicken in the oil for longer than you might feel comfortable doing. The nuggets will turn golden brown when they’re ready, but if you leave them about a minute longer, they’ll get extra crispy.

  • 14 ounces canola oil for frying
  • 2 1/2 cups flour
  • 1/4 cup powdered sugar
  • 4 teaspoons salt
  • 1 tablespoon pepper
  • 1 teaspoon paprika
  • 8 chicken tenderloins, cut into bite-size pieces

In a large stockpot, heat the oil  to 375 degrees over medium-high heat. While the oil is warming up, combine the flour, sugar, salt, pepper and paprika in a large zip-top plastic bag. Seal it and shake to combine. Add the chicken, seal and shake to coat thoroughly. Use a slotted spoon to tap off extra flour mixture and transfer the chicken nuggets to a clean plate.

Prepare a cooling rack by lining it with a stack of two or three paper towels. Set it next to the stove.

When the oil is ready, place 10-12 nuggets in the oil and allow them to cook about 4-6 minutes, depending on size. They should be golden brown when they’re ready.

Use a slotted spoon to transfer the nuggets to the cooling rack. Continue this process until all of the nuggets are cooked.

Serve hot with ranch dressing or another favorite dipping sauce.

Recipe adapted from: TastyKitchen.com

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