Chicken Nuggets By Chef Fauzia

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INGREDIENTS

1 pound of Boneless Chicken Tenders
1/3 cup of All-Purpose Flour (Maida)
¼ tsp. Baking Soda
¼ tsp. Salt
1 ½ tsp. Vinegar (Sirka)
1/3 cup Water
Cooking Oil (for deep frying)

METHOD

Cut chicken into nugget-size pieces, about 1 x ½ inch.
Put oil in deep fryer or put about 2 to 3 inches in a Dutch oven; heat to 360°.
Mix flour with salt in a small bowl. Mix vinegar with baking soda. Add vinegar mixture and water to the flour mixture; beat until smooth.
Dip chicken pieces into batter; allow excess batter to drip off into the bowl. Fry chicken nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes for each batch.

Note: Yield: 4 Servings, Degree of Difficulty: Easy

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