Betty's Batter Dipped Fried Chicken Nuggets
Instructions
Cut uncooked chicken breast meat into 1-inch cubes. Salt, to taste. Grind fresh peppercorns over the top, to taste. Mix together, cover, and let sit in the refrigerator for an hour or so. Combine cup lukewarm water and 1 teaspoon active dry yeast in the container of an electric blender. Let stand for 5 minutes. Add cup water, 1 well-beaten egg, 1 cup all-purpose flour, and teaspoon salt. Blend for 30 seconds. Pour batter into a bowl. Dip chicken cubes into batter and deep fry in 1-inch peanut oil (350 degrees to 375 degrees F) until golden. Use a slotted spoon to remove the browned chicken nuggets to a platter covered with paper toweling to drain. Continue in batches until all chicken nuggets are cooked. Remove from paper toweling to a nice serving plate. These are terrific served with a sauce, such as Blazin' Hot Wing Sauce (from bettyskitchen). This batter makes about 2 cups, and you may use it for chicken, seafood, or vegetables. It's great! --Betty
