Pan Fried Chicken Nuggets

My grandbabies love Chicken Nuggets, and if I am honest, so do I!  I generally make these and then cut them up and put them over a salad....but they are good just like this also with a little Yum Yum Sauce!  mmmm mmmm.

Pan Fried Chicken Nuggets

2 chicken breasts, boneless, skinless
2 cups flour
2 Tbsp. sea salt
2 Tbsp. ground pepper
1 tsp. basil
2 cups evaporated milk
Enough oil for frying


Cut chicken breasts into small bite-sized pieces.  In bowl 1, place flour, basil, salt and pepper.  In bowl 2 add the evaporated milk.  In a large skillet, add about 3 cups of canola or vegetable oil (or enough to not quite cover the chicken).  Bring to about 375 degrees.  To test, drop a bit of flour into the oil and it should sizzle right away.

Dip pieces into the flour first, then into the milk and then back into the flour mixture again.  Drop into the hot oil a few at a time.  Do not overcrowd the pan because you will need to turn them.  Turn once, cook on each side about 3 minutes and remove to a paper towel to drain.

Serve and Enjoy!