Cornflake Crusted Chicken Nuggets
Ingredients:
6 cups corn flakes
1/2 cup slivered almonds
1/4 cup sesame seeds
2 tsp plus 1/2 tsp salt, divided
1 & 1/2 cups all-purpose flour
2 tsp paprika
4 large eggs
1/2 cup buttermilk
1 lb chicken breast
Canola or peanut oil for frying
Directions:
1. Place the corn flakes, slivered almonds, sesame seeds and 2 tsp salt in a food processor. Pulse until mixture has the texture of rough breadcrumbs.
2. To set up your assembly line, mix flour and paprika on a large plate. Crack the eggs and mix with buttermilk in a wide bowl. Transfer cornflake mixture to another large plate. Set a final large, empty plate at the end for the finished breaded chicken.
3. Cut your chicken into bite sized pieces and sprinkle with 1/2 tsp of salt. In small batches, dredge the chicken in flour, dip in egg, coat in cornflake mixture, and transfer to the empty, clean plate.
4. On a counter next to your burner, place a cooling rack on top of a layer of paper towels.
5. In a medium heavy-bottomed skillet, heat up 1/4 to 1/2 inch of oil on medium high. When oil is shimmering and crackles when you flick in some water, it's ready. Test fry one piece of chicken. When you place it in, the oil should start to vigorously bubble around it. When the bottom is a nice golden brown, flip the chicken. It should take about 20 to 30 seconds each side depending on the size of your nuggets. Fry the rest of the chicken working in small batches so that the oil doesn't lose too much heat. Transfer each finished batch to the cooling rack to let drain.
6. Serve with your favorite sauce.
