Chicken Nuggets - Mimi's

Take a 1 cup glass measuring cup with 3/4 water in it. Put your chicken bouillon in. Heat in microwave for 1 minute. Set aside. Stir to dissolve bouillon.

Cut your chicken breast to the size you want. You can see that I cut mine quite small 1" or smaller pieces.

Place the chicken in a metal bowl if you have one. Cover with cold water and about 3 cups of ice. Add the bouillon to the bowl that has cooled slightly. Add the 1/2 cup white vinegar to the chicken water. Let this sit on the counter for an hour or so. If you want to you can refrigerate overnight for cooking the next day.

Make your Seasoning Mix as listed below. If you like you can just use McCormick's Season All or Lawry's Seasoned Salt. I just like to mix my own. *You probably won't need to use all of the mixture below but it stores for a long time in a sealed container in the cabinet.

Preheat your oil to 350 degrees on stove or 375 in deep fryer

Take ice out of chicken if you have any left and drain water from chicken.

Rinse the chicken.

Take your Seasoning Mix or Seasoned Salt and season your chicken. Using your fingers to add pinches to your nuggets.

Mix the flour and the cracker meal together in a medium bowl.

Dredge your nuggets in the flour mixture

Shake off excess of flour and fry a few 8 or 10 pieces in hot oil.

Use a spider to gently shift them around in oil for even browning. Leave alone and watch constantly. These will cook quickly. Mine were small so they cooked in 4 - 5 minutes.

You will find that they will float to the top and stay there when they are done. They will bounce around some and you will be turning them too but when they pretty much stay at the top they are done.

Lift them out drain thoroughly.

Have a saucer/platter or bowl lined with aluminum foil and then covered with paper towels for draining.

You can test for doneness by cutting one in half. (you will want to taste them anyway).

Tent your nuggets as you fry with a small piece of aluminum foil to keep warm.