Cindy's Copycat Chicken Nuggets Recipe

Ingredients

• 1 cup all-purpose flour
• 4 teaspoons seasoned salt
• 1 teaspoon poultry seasoning
• 1 teaspoon ground mustard powder
• teaspoon ground white pepper
• 4 (5 ounce) skinless, boneless chicken breast halves, cut into -inch cubes
• cup canola oil, or as needed

Directions

Step 1: In a zip-top bag, combine the flour, seasoned salt, poultry seasoning, mustard powder, and white pepper.

Step 2: Add the chicken cubes, a few pieces at a time, to the bag. Shake the bag until the chicken is evenly coated with the seasoning mixture. Once coated, transfer the chicken to a plate and repeat the process with the remaining chicken pieces.

Step 3: Heat canola oil in a deep skillet over medium-high heat. Once the oil is hot, add the chicken in small batches, making sure not to overcrowd the pan. Cook, stirring occasionally, until the chicken is golden brown on all sides, about 6 minutes per batch.

Step 4: Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil. Continue cooking the remaining chicken pieces in batches.

Step 5: Serve the crispy chicken warm and enjoy!

Cook's Notes

• For enhanced flavor, once all the chicken pieces are coated, you can place the entire batch in the zip-top bag and refrigerate for up to 24 hours before frying.
• If doubling the recipe, use only 6 teaspoons of seasoned salt to avoid an overly salty dish.
• For half the recipe, use 2 to 3 teaspoons of seasoned salt, depending on your taste preference.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.