Old School Cracker Crumb Nuggets
4 chicken breasts
1/2 cup milk
2 sleeves of Saltines or any salted water cracker, crushed
2 cups light tasting oil, suitable for frying at 300 degrees
2 cups of AP flour
1 tsp of cracked pepper
1 tsp kosher salt plus more for finishing
Fresh flat leaf parsley to garnish
You will need a cookie sheet, parchment paper, 12-inch frying pan or skillet, and four large bowls for the dipping stations.
In your first bowl, place chicken chunks (each breast should be trimmed and cut into five equal pieces, making 20 nuggets). In the second bowl place eggs and milk; in the third bowl place flour and salt and pepper; and in the fourth bowl place the Saltines that have been crushed into crumbs.
Place oil in your pan and turn heat on to just above medium. Begin to dip your chicken. Place 2-3 pieces of chicken at a time into the egg wash, then into the flour, back into the egg wash, and then roll the coated chicken into the cracker crumbs. Press crumbs firmly into the chicken, shake off excess, and place into the hot oil. Working quickly you should have at least 8-10 nuggets in the oil at a time. Brown for 2-3 minutes per side and place golden browned nuggets on your parchment-lined baking sheet. Continue this process up to three times, refreshing the oil if needed until each piece of chicken has been partially cooked. Bake chicken on the lined sheet at 350 degrees for 15 minutes. When you remove it from the oven, sprinkle flaky sea salt and parsley all over the chicken. It's moist, crunchy and awesome!