Indy Chronicler

Chicken nuggets are always a favorite of kids and these are easy to make and a quick option for even an after-school snack.

Chicken Nuggets

2 — 4 boneless chicken breasts cut into chunks

Bowl 1: 2 — 3 cups flour

Bowl 2: 2 eggs beaten with 1 can of cream of chicken soup and enough milk to thin out a bit (few Tbsp.) Be sure not to thin too much.

Bowl 3: Panko bread crumbs

Dip chicken pieces in bowl 1, then bowl 2, then repeat in bowl 1 and bowl 2.

Then dip in bowl 3. This makes for a crispier skin.

You can dip just once in each bowl for a less crispy skin.

Place on a tray and let sit for at least 15 minutes before deep frying.

Heat deep fry oil (canola or vegetable oil) until hot enough to deep fry (over medium heat).

Turn chicken over once one side is browned.

Remove from oil and drain on paper-towels.

Salt to taste.

About Casey Grant: Grant grew up in Jennings County but now lives in Indianapolis. She still visits often to see family. She has a culinary degree from Sullivan University in Louisville and taught culinary arts at Atterbury Job Corp and is their kitchen manager. She loves creating recipes for her family and friends.