- Frying pan
- Several large bowls and plates
- Paper towels
- A couple skinless chicken breasts
- Corn starch
- 2 eggs
- Milk or water
- Garlic powder
- Onion powder
- Lemon pepper
- Chili powder if you like it spicy
- Fresh black pepper
- Oil (any will do but for the above batch I used a mix of equal parts olive oil and grape seed), several cups at least
- Cut the thawed/fresh chicken into 1 1/2″ pieces and throw into one bowl. Dust the entire batch with all the powdered seasonings and salt and pepper, making sure each piece is coated lightly and evenly, to taste. I use equal portions but go light on salt. You shouldn’t need more than one to two tap. Set aside.
- In second bowl, whisk eggs and milk or water, only need about 1 Tbsp. Get it frothy.
- In the third bowl, combine about 1 1/2 cups or so corn starch and the same seasonings again. Again, you won’t need more than a teaspoon or so of each or less depending on tastes. Mix thoroughly.
- Dunk the seasoned chicken into the egg a few pieces at a time and then toss them in the corn starch. Every five nuggets or so, give the bowl a toss to make sure that each chicken piece is coated thoroughly and isn’t sticking together. Keep filling up that bowl until you run out of chicken. They can all sit in there for now.
- Heat your oil. You need enough oil to come up about halfway inside your pan. I used half and half olive and grape seed oil but any will do. It’s ready when you can drop some water into it and see it sizzle.
- Drop a few chicken pieces in at a time until you’ve filled the pan suchthat no pieces are touching. You won’t need to physically turn these, but you should either carefully swirl the pan every 30 seconds, or so, to make certain that the chicken is not sticking to the bottom, or you can tip the pan to submerge pieces in the oil. Or both. Go with both.
- When the chicken coating is the color of the crust on a loaf of white bread it is cooked. I recommend setting a plate lined with paper towel aside and dishing them out onto that to cool.This process can take about ten minutes per pan. It doesn’t matter if it takes longer so long as the chicken is not burning and the oil is not smoking.
- You can reuse your oil, add to it and do another batch. If the oil is a darker brown than say a cup of dark tea or a smoking, do not reuse. Dump it and refill.
When these are cool, they are crunchy and delicious.