|Picture from Frieda Loves Bread|
Chicken Nuggets- Chick Fil A copycat
3 boneless, skinless chicken breasts
1 c. buttermilk: (You can use 1 T. lemon juice and 1 c. milk; let sit for 10-15 minutes)
1 T. Knorr's Caldo de Tomate (tomato bouillon powder- found by beef broth)
1 T. sugar
1/2 t. garlic powder
1/2 t. paprika
1 c. all purpose flour
1 c. bread crumbs : I used 4-5 slices of low-sugar bread, broke into pieces and put into a 350 degree oven for about 12 minutes or until dry)
1 t. salt
1 t. baking soda
1/4 t. onion powder
1/4 t. garlic powder
1 t. paprika
1/4 c. of milk marinade reserve
Oil for frying
Mix buttermilk, tomato bouillon, sugar, garlic powder and paprika in a large container with lid. Cut up chicken and place in buttermilk mixture. Allow to marinate in fridge or overnight for at least 4 hours. (Mine only sat for 20 minutes or so, and it was fine. I can't imagine how good they would be after marinating longer!)
Combine flour bread crumbs, salt, baking soda, onion and garlic powders and paprika. Stir well.
In a separate bowl, beat one egg. Take 1/4 c. of milk marinade from the chicken and mix it with the egg.
Dip small batches of chicken pieces into egg mixture and coat well with breading. If desired, dip chicken pieces in milk mixture again and back into the breading for a crispier nugget.
Fry in small batches in 357 degree oil for 1-1 1/2 minutes.
Serve with choice of dipping sauce