Chicken Nuggets

This recipe brings a flood of memories from my childhood.
My whole family loves these chicken nuggets. I remember how my Mom had to guard them while they cooked so there would be enough for the meal itself.  We all liked to sample while they cooked.

They’re not difficult to make, but you need to prep the night before so the chicken can marinate.
The other thing I’ve learned about dishes like this is that people tend to eat more meat, so I have to use more chicken than I do in most recipes.  We were having a couple of guests, as well, so I used 4 pounds of chicken breasts.

Start by cutting the chicken into bite sized pieces, and place in a large bowl.

For the marinade, simply pour equal parts soy sauce and lemon juice over the chicken.
For 4 pounds, I used a little over 1 cup of each ingredient.

Mix gently and make certain that there’s enough marinade for all the chicken to absorb flavor.

Cover and refrigerate overnight.

To cook the chicken, combine 1-2 cups flour with salt and pepper in a bowl.
Heat a large frying pan with a little bit of oil.

Coat chicken with flour mixture.

And place in pan to cook.

When brown on one side, turn chicken.

When chicken is cooked thoroughly, remove from pan.
Continue cooking nuggets in batches until they are all cooked.

Serve and enjoy!


These nuggets have a strong, tangy flavor.  They’re yummy as a leftover, as well.
We even like them cold.  Family favorites are the best!

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