Chicken MarkNuggets

Welcome to this delightful recipe for homemade chicken nuggets, playfully named “MarkNuggets.” These crispy and flavorful bite-sized pieces of chicken are a definite crowd-pleaser, perfect for both kids and adults alike. The best part? You have the freedom to use quality ingredients and customize the flavors to your liking, making these nuggets far superior to anything you’ll find in a fast-food joint. Whether you’re serving them as a tasty snack or a main course, these MarkNuggets are sure to be a hit at any gathering or family meal.

MAKES: 4 servings

TIME: About 30 minutes

INGREDIENTS:

• About 1 1/2 pounds boneless white-meat chicken (breasts, cutlets, or tenders), pounded to uniform thickness if necessary, blotted dry
• 1 cup all-purpose flour for dredging
• 2 eggs, beaten
• 2 cups bread crumbs, preferably fresh, or panko for dredging
• Salt and freshly ground black pepper
• 1/2 teaspoon cayenne
• Peanut or neutral oil, like grapeseed or corn, for deep frying
• Any of the sauces in “12 Sauces for Fried Chicken”

INSTRUCTIONS:

1. Heat the oven to 200°F.
2. Cut the chicken into 2-inch pieces.
3. Set out the flour, beaten eggs, and bread crumbs on plates or shallow bowls next to each other.
4. Sprinkle the eggs with salt and pepper, and add the cayenne.
5. Dredge the chicken, a few pieces at a time, in the flour, then dip in the egg, and finally, dredge in the bread crumbs.
6. Put the breaded chicken pieces on a baking sheet and transfer them to the refrigerator to chill for at least 10 minutes and up to 3 hours. If you want to make them ahead of time, you can freeze the MarkNuggets in zipper bags or wrapped in plastic wrap for up to a month.
7. Put at least 2 inches of oil in a deep pan on the stove over medium-high heat; bring it to 350°F.
8. When the oil is hot, turn the heat up slightly and add a few chicken pieces, ensuring there’s a good constant sizzle but no burning. Cook in batches as necessary, making sure not to overcrowd the pan.
9. Turn the chicken pieces as they brown. The total cooking time should be 4 minutes or less.
10. As each piece is done, transfer it to an ovenproof platter and keep the platter warm in the oven.
11. Serve the MarkNuggets as soon as all the pieces are cooked, with your choice of sauce for dipping.

VARIATIONS:

• Cornmeal Chicken MarkNuggets: Substitute cornmeal for the bread crumbs.

• Coconut Chicken MarkNuggets: Excellent with Cilantro-Mint Chutney. Substitute 1 cup shredded coconut for half of the bread crumbs.

• Super-Crunchy Pan-Fried Chicken Breasts with Curry: Omit the eggs and bread crumbs; instead of cayenne, use 1 tablespoon of any curry powder or other spice mixture. Rub the chicken with rice or cider vinegar, sprinkle with salt, pepper, and the spice mixture, and pan-fry as described above.

These versatile MarkNuggets open up a world of possibilities, so feel free to get creative and enjoy experimenting with different flavors and dipping sauces to suit your taste preferences. Whether you’re serving them for a fun family dinner or a party snack, these homemade chicken nuggets are sure to bring smiles to everyone’s faces.