Last weekend we went to our friend Louise’s wedding. It’s a funny story about how small of a world we live in. My husband grew up with Louise in their tiny New York hometown (the elementary, middle, and high school were in the same building). My husband moved away for college, and they didn’t keep in touch, because they were never really friends, just knew each other. Fast forward to me moving to New York and becoming roommates with my dear friend Adam, who went to college with Louise, and they are close friends! In fact, Adam was the “butler to the bride,” hehe. It was quite a surprise for Louise and my husband to re-meet two years ago, and then attend her wedding!
In other news, I made this Sweet Chicken Nuggets recipe from My Name is Snickerdoodle earlier this week. I had invited a friend over for dinner and wanted to find a fun recipe to try out (which isn’t hard to do, thanks to Pinterest, as well as my quest to never cook the same dish twice), as well as a recipe that included ingredients I already have on-hand. I wasn’t quite sure what to expect from the powdered sugar breading…I stumbled across the recipe and pinned it only because I have over half a bag of powdered sugar in my cupboard (leftover from the chocolate soufflé I made earlier this summer), and needed a way to use up some of it!
The result, my friends, was AMAZING. These were seriously some of the best chicken nuggets I’ve ever had. Three of us (my friend, husband, and I) gobbled up every single one (well, our roommate had one, too). It had a slight hint of sweetness, but not grossly sweet, by any means. I have to admit that it’s perhaps not the healthiest of dishes (fried in oil, breaded with powdered sugar, you do the math), but it was a delicious spin on homemade chicken nuggets!
Sweet Chicken Nuggets
-3 skinless and boneless chicken breasts
-2tbsp powdered sugar
-oil, for frying (the original recipe recommends peanut or canola…I used olive, cuz it was all we had, and it worked well)
-In a medium bowl, whisk the egg and stir in the milk. Trim any fat away from chicken. Cube chicken into bite size pieces. Place chicken in milk mixture, toss to coat, and cover. Let it marinate for at least one hour in the refrigerator.
-In a gallon size re-sealable baggie, combine flour, powdered sugar, salt and pepper. Seal and shake to combine (I didn’t have a gallon size one, so I just used a large bowl).
-Place about 2 inches of oil in a medium deep pot (I definitely used less than 2 inches). Over medium high heat (more toward the high side) heat oil until hot. Wait until it’s hot enough before adding the chicken.
Using a fork or tongs remove cut chicken from milk mixture and place in the flour mixture. Seal and shake until nuggets are completely coated (or stir, if you’re using a bowl, like I did).
-Place the nuggets into hot oil (you can do this in batches if you don’t have enough room) and let them cook until golden brown, turning half way through, once the edge of your chicken starts to turn white (about 1-2mins per side).
-Make sure to cut into one or two nuggets to make sure they’re no longer pink on the inside!