December 18, 2012
1 lb (450 g) chicken breasts, cut into small pieces
1 cup flour
3/4–1 cup beer
oil, for frying
Cut chicken nuggets to desired size and set aside in a medium-sized bowl. In a small bowl, mix the flour and beer until it has a smooth consistency. Fill a 3-quart saucepan halfway with oil and heat through on a medium-to-high flame. Coat each chicken nugget with batter and drop into oil. The nuggets will rise to the top and turn a golden color when cooked through, approximately 5 minutes. Remove nuggets with a slotted spoon and place on paper towels to drain.
These nuggets are great dipped in duck sauce or any dipping sauce you desire.
This recipe originally appeared in Mishpacha Magazine. Food Styling by Tehila Hoberman, Photography by Daniel Lailah.
For full article "It's Better with Beer" click here.