Easy Chicken Nuggets

In a medium bowl whisk the egg and stir in the milk. Set aside. Cut chicken into bite size pieces. Place chicken in milk mixture,and cover the bowl. Let it soak for 2-4 hours in the refrigerator.

In a gallon size Ziploc bag combine flour, powdered sugar, salt and pepper. Seal the bag and shake to combine.

Place 2 inches of peanut oil in a deep pot. Over medium high heat, heat oil until hot. (You can test by carefully dropping a few drops of water into it—you want it to sizzle and not pop too much.)

Using tongs, remove chicken from milk mixture and place in the bag with the flour mixture. Close bag and shake until nuggets are completely coated.

Place part of the nuggets (about 8 at a time) into the hot oil and let them cook until golden brown, turning half way through (about 1.5 minutes on each side). Remove chicken from the oil and drain on a paper towel. (I cut into each one just to make sure they are fully cooked.) Repeat until all nuggets are cooked.

Serve with your favorite dipping sauce (barbecue, ranch, honey, ketchup, etc.)