Lemon Pepper Chicken Nuggets
- 2 large eggs
- 1 cup milk
- 1 pound chicken thighs cut into 1 inch nuggets
- 3/4 cup flour
- 1 cup of Uncle Dibbz Lemon Pepper Mild
3 inches of canola oil
- Fresh parsley
- 1/2 a lemon
In a large bowl add the milk and the eggs and combine.
- In another bowl add the chicken pieces and season with 1/2 a cup Uncle Dibbz Lemon Pepper Mild.
- In another bowl add the flower along with remaining seasoning.
In a large wok or frying pan, fill it 3 inches deep with canola oil and heat to 365-375 degrees.
Dredge the chicken pieces in the flour mixture and add to wet mixture then back in flour mixture. Shake off excess flower and fry.
Fry in batches (avoid crowding them) until golden brown (2-3 minutes) and remove to a wire chicken rack.
Garnish with parsley and fresh lemon juice and enjoy.