Appetizers, Desserts & Snacks Archives

Cedar Planked Cool Ranch Doritos

Yep. Cedar planked cool Ranch Doritos. “Now what in the world is he up to now?” It’s ok if that’s what you’re thinking. My wife certainly thought the same thing. Then she tried them. Then she she knew. They’re fantastic! She doesn’t doubt me any more! Well, at least not when it comes to grilled tortilla chips!

Once you have soaked your board you’re only minutes away from enjoying these delicious chips. They take truly almost no time at all. You can easily feed a small crowd with just a few planks and a few bags of chips.

Not Just For Show

Cedar planked cool Ranch Doritos look cool. I think they did. It’s not every day that I see a load of chips going onto the grill. Well, not until I did them at least. Now I see it all of the time. They’re the perfect snack. Or side. The cedar aroma and flavor is not overpowering. It’s subtle. You still get the classic chip flavor. But it’s more pronounced. Stronger. Better. And the chips are crunchier.

These little bites of deliciousness are fantastic hot off the grill.

Cedar Grilling Planks – 12 Pack

Also try my cedar planked nacho cheese Doritos.

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5 from 1 vote

Cedar Planked Cool Ranch Doritos

Nice and crispy, with a hint of cedar smoke.

Course Snack

Cuisine Main

Keyword cedar plank, tortilla chips

Prep Time 1

Cook Time 5

Servings

Calories 147kcal

Equipment

Cedar Planks for Grilling

Ingredients

4 ounces Cool Ranch Doritos

Instructions

Soak plank (or planks if you need more than one) in water for at least 1 hour.
Fire up your grill to medium-high heat, around 400 F.
Place the plank over indirect heat. Add the chips. Close the lid.
Let the chips grill for 2-5 minutes. Check them at least once. If they start to turn dark brown or char on the edges, remove them.
Let cool slightly before serving.

Notes

Note: If you prefer a stronger cedar flavor and aroma, place your soaked plank over direct heat for a few minutes first. Get a nice char on the plank. Then move it to indirect heat and add the chips.

Nutrition

Nutritional values are approximate.

Cedar Grilling Planks – 12 Pack

Homemade Old Bay Goldfish Crackers

We were on vacation in Sevierville TN when we had to swing by a Publix grocery store for a few items. I always make sure I peruse the snack and wing sauce aisles of grocery stores when I’m out of town. I never know what I might find. Well, this time, the food gods were shining down on me because I found Old Bay Goldfish crackers. But when I returned home, I could not find them in our stores. That one little bag I had bought did not last long. I needed more. So I made homemade Old Bay Goldfish crackers instead! Just as good, and actually a bit better.

Better. Much Better.

Why are my homemade Old Bay Goldfish crackers even better than the stuff in the bag? Because I added a lot more Old Bay seasoning is why! I’m addicted to that stuff. I loaded my crackers up big time. Heck yeah, they were finger-licking good! I didn’t let any of the seasoning go to waste, that’s for sure.

Get Your Crunch On

Just a little note. These crackers come out of the oven still a bit soft. Good, but not quite crunchy. They will be. Just let them cool a bit. Resist eating them and let them cool. Or don’t resist.

OLD BAY Seasoning, 6 oz

You gotta try my Old Bay crab legs!

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5 from 1 vote

Homemade Old Bay Goldfish Crackers

Perfect for us Old Bay addicts!

Course Appetizer

Cuisine American

Keyword goldfish, Old Bay

Prep Time 5

Cook Time 15

Servings

Calories 111kcal

Ingredients

6.6 ounces Goldfish cheddar crackers pretzel-flavored is also delicious!
1 tablespoon vegetable oil
1 tablespoon Old Bay seasoning Or more. I used about 1 1/2 tablespoons

Instructions

Preheat your oven to 300 F.
Place the crackers into a large bowl.
Drizzle with the oil. Using a spatula, stir the crackers until they are all coated in the oil.
Sprinkle with the Old Bay seasoning. I used about 1 1/2 tablespoons, but it's your call. You might want less. Or more.
Using a spatula, stir the crackers until they are all coated in the seasoning.
Dump the crackers out onto a large baking sheet and spread out evenly.
Bake for 10 minutes. Stir or shake the tray and bake another 5 minutes.
Remove from the oven and let cool before serving. Crackers will get crunchier as they cool.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Slow Cooker Ranch Corn Chips

Well, that was embarrassing. I’m guessing that these slow cooker Ranch corn chips were supposed to last at least a few hours. Heck, it says ‘makes 12 servings’ in the recipe. So much for that idea. They’re just a little too good to sit around. They didn’t last long and I’d be tempted to say it’s more like 4 servings…. or 2. Packed with Ranch flavor, you can’t beat this simple snack recipe. The fact that I’m addicted to Ranch flavors didn’t help me with my self-control. Again.

The Search For Corn Chip Perfection

The recipe for slow cooker Ranch corn chips calls for a single 9.75 ounce bag of chips. I found that our bag had about a cup of crumbs at the bottom. You can’t use those in this recipe. I recommend that you grab 2 bags and sort through them, only using the best chips you find. Save the crumbs to grind and thicken chili. Or sprinkle them on top of salads in lieu of croutons or bacon.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

I would point out that the recipe does say to let the chips cool before serving. You’re probably going to find that difficult to do. “The waiting is the hardest part” as Tom Petty once sang.

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5 from 1 vote

Slow Cooker Ranch Corn Chips

Packed with Ranch flavor, you can't beat this simple snack recipe.

Course Appetizer

Cuisine American

Keyword corn chips, crockpot, Ranch, slow cooker

Prep Time 5

Cook Time 2

Cooling time 1

Servings

Calories 126kcal

Equipment

slow cooker

Ingredients

9.75 ounces corn chips
½ cup butter melted
1 ounce Ranch dip mix

Instructions

Place the chips in a large bowl.
In a small bowl, stir together the melted butter and the dip seasoning.
Pour butter mixture over the chips, gently stirring them with a spatula as you pour so they get covered.
Gently stir until the chips are well coated with the butter mixture.
Place chips in a slow cooker on high, uncovered, for 2 hours, stirring every 20 minutes or so.
Spread the chips out on a large piece of wax paper and let cool before serving.

Notes

You might need to grab 2 bags of chips so that you can get enough perfect chips to make a batch. Our bag had quite a few crumbs in it so we ended not being able to use a good cups worth of them.

Nutrition

Nutritional values are approximate.

VYAJI Silicone Slow Cooker Divider Liners, Fit for Crockpot & Hamilton Beach 6-8QT, Food-Grade Material, Easy Cleanup, Reusable, Eco-Friendly, Replace Disposable Liners That Tend To Leak

Reynolds Kitchens Slow Cooker Liners, Regular (Fits 3-8 Quarts), 6 Count

Cedar Planked Nacho Cheese Doritos

I had a big time hankerin’ for some Doritos the other day. I was craving that classic crunch and flavor. Well, sorta. I was craving a little something different too. So I made some cedar planked nacho cheese Doritos. I didn’t go crazy with the cedar. After all I’m not making salmon here. I just wanted to add a little crunch and to kick the flavors up a bit. And boy did I ever get what I was lookin’ for!

Flavors And Crunch Enhanced

Cedar planked nacho cheese Doritos get a nice little roast, and little char to them. The cedar aroma is there, but it’s light. Perfect. There’s just a slight taste of cedar to the chips. The nacho cheese flavor that we all love is still there but it’s stronger. Better. Hot off the grill, these little bites of heaven disappears in seconds.

Make Extra. You’ll Need Them.

You’ll definitely want to make several planks of these. Nice thing is that they take only minutes too make, so you can always just toss some more chips on the same plank over and over. I think you can get at least four good batches of chips on a single soaked plank before needing to soak it more.

Cedar Grilling Planks – 12 Pack

Also try my cedar planked Twinkies.

Print Pin

5 from 1 vote

Cedar Planked Nacho Cheese Doritos

Nice and crispy, with a hint of cedar smoke.

Course Snack

Cuisine Main

Keyword cedar plank, tortilla chips

Prep Time 1

Cook Time 5

Servings

Calories 147kcal

Equipment

Cedar Planks for Grilling

Ingredients

4 ounces Nacho Cheese Doritos

Instructions

Soak plank (or planks if you need more than one) in water for at least 1 hour.
Fire up your grill to medium-high heat, around 400 F.
Place the plank over indirect heat. Add the chips. Close the lid.
Let the chips grill for 2-5 minutes. Check them at least once. If they start to turn dark brown or char on the edges, remove them.
Let cool slightly before serving.

Notes

Note: If you prefer a stronger cedar flavor and aroma, place your soaked plank over direct heat for a few minutes first. Get a nice char on the plank. Then move it to indirect heat and add the chips.

Nutrition

Nutritional values are approximate.

Cedar Grilling Planks – 12 Pack

Baked Bacon and Cheese Stuffed Mushrooms

These baked bacon and cheese stuffed mushrooms are the perfect baked appetizer. Tender mushrooms that still have a little ‘bite’ to them. The cheese mixture is fantastic. Three different cheeses and a little seasoning combine with bacon and bell pepper for bite after bite of deliciousness. I say ‘bite’, but if you use small mushrooms you can pop these little treats into your mouth like popcorn. Sure, I did.

Make Ahead For Easy Party Treats

You can pre-make these baked bacon and cheese stuffed mushrooms by doing steps 1-8 then refrigerating the mushrooms for later. Then, when you’re ready to finish them, remove them from the fridge and let come to room temperature for 30 minutes before transferring to a hot oven to cook and heat thoroughly. I’ve found that you can make them up to 24 hours ahead of time and they’ll be fantastic. Of course you can easily double or triple the recipe if you’re serving a larger crowd.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

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5 from 1 vote

Baked Bacon and Cheese Stuffed Mushrooms

These are the perfect easy appetizers.

Course Appetizer

Cuisine American

Keyword mushroom, stuffed

Prep Time 15

Cook Time 45

Servings

Calories 159kcal

Author Inspired by a recipe from Julia’s Album

Ingredients

8 ounces mushrooms 12-16 small whole mushrooms
4 tablespoons butter melted
kosher salt to taste
4 ounces cream cheese softened
½ cup Parmesan cheese shredded or grated
¼ cup Mozzarella cheese shredded
2 slices bacon (plus more for garnish if desired) cooked, chopped very fine
¼ small green bell pepper (plus more for garnish if desired) chopped very fine
cayenne pepper to taste
paprika to taste
parsley chopped, for garnish, if desired

Instructions

Preheat your oven to 400 F. Spray a small baking dish with non-stick spray.
Clean the mushrooms and remove the stems.
Dip the mushrooms cap-side down into the butter and place onto the baking dish cap-side up.
Pour the remaining butter into the baking dish.
Sprinkle the mushrooms with salt. Bake 10 minutes. The mushrooms should just be soft and most of the water in them should be cooked out.
Remove from the oven. Shake any remaining liquid out of the mushrooms into the pan and place them cap-side down.
In a medium bowl, combine the cream cheese, Parmesan, Mozzarella, bacon, bell pepper and a pinch or so of cayenne. Add salt to taste.
Using a small spoon, gently fill each mushroom with the cheese mixture. Mound it up high. Return to the pan.
Sprinkle tops of the mushrooms with paprika.
Transfer the pan to the oven and cook 15-20 minutes or until the stuffing is hot.
Garnish with more bacon, bell pepper and parsley if desired and serve.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Easy Homemade Peanut Butter Ice Cream

If you’re a peanut butter-aholic, this easy homemade peanut butter ice cream is for you. In no time at all you can enjoy delightful spoon after spoon of this delicious, creamy, smooth peanut butter flavor-packed treat. You seriously could not find an easier recipe for a fantastic ice cream. This will satisfy the peanut butter lover in you!

Customize Your Ice Cream

You could embellish this easy homemade peanut butter ice cream. If you wanted to, that is. You don’t have to. I thought it was fantastic made just as the recipe states. It’s creamy delicious and packed with peanut flavor. But, I can see wanting to add a little crunch or something else maybe. Perhaps a few handfuls of toasted peanuts. That’d be good, for sure. And a good drizzle of chocolate syrup? That’d take it way over the top!

I use my lil Cuisinart ice cream maker for this and all the ice creams that I make at home. It keeps me in the ‘easy’ mode because it’s easy to use and easy to clean. All I have to do is make sure that I put the freezer bowl into the freezer a good day ahead so that it gets super cold.

Cuisinart Ice Cream Maker Machine, 1.5 Quart Sorbet, Frozen Yogurt Maker, Double Insulated, White, ICE-21P1

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5 from 1 vote

Easy Homemade Peanut Butter Ice Cream

Creamy delicious and packed with peanut flavor.

Course Dessert

Cuisine American

Keyword homemade ice cream, peanut butter

Prep Time 15

Cook Time 25

Servings

Calories 223kcal

Equipment

Ice Cream Maker

Ingredients

¾ cup creamy peanut butter
¾ cup sugar plus 2 tablespoons
2 ⅔ cups half and half
1 pinch kosher salt
1/ 8 teaspoon vanilla extract

Instructions

Place all ingredients into a food processor.
Process until creamy smooth.
Add mixture to your ice cream maker and process per manufacturer's directions (usually 20-25 minutes). Freeze overnight before serving.
Makes about 1 1/2 quarts.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

French Onion Dip Popcorn

Now that it’s a bit cooler out, Sunday afternoons have become our ‘movie time’. We curl up on the sofa and find a classic movie we’ve both always wanted to see. And that means we need a snack to go with it. This French onion dip popcorn was the ideal bowl of crunchy delicious goodness for our latest film choice, Rebel Without A Cause. Quite frankly, I’m not sure which was better. The popcorn or the film!

Better Than The Dip

You betcha, French onion dip popcorn is packed with that classic dip flavor. A little onion flavor. A little beef bouillon. A bit salty. But hey, don’t stop there. You need more crunch! More onion flavor! Oh yes, bring in the French fried onions! And don’t be shy with them!

Oh. It probably doesn’t need to be mentioned but, yeah, you’re gonna have onion breath.

West Bend Stir Crazy Popcorn Machine Electric Hot Oil Popper Includes Large Lid for Serving Bowl and Convenient Nesting Storage, 6-Quart, Red

Also try my Cheetos popcorn.

Print Pin

5 from 1 vote

French Onion Dip Popcorn

Packed with that classic dip flavor!

Course Appetizer

Cuisine American

Keyword popcorn

Prep Time 15

Cook Time 5

Servings

Calories 1918kcal

Author Inspired by a recipe from The Food Network

Ingredients

16 cups popped popcorn hot
6 tablespoons unsalted butter melted
1 ounce French onion soup mix one packet
6 ounces French fried onions

Instructions

If using bagged pre-popped popcorn, spread the popcorn out onto a large baking sheet and place in a pre-heated 350 F oven for 5 minutes to warm the popcorn.
Transfer popcorn to a large bowl.
Combine the butter and soup mix and drizzle over the popcorn.
Add the French fried onions and stir to combine and coat well. Serve immediately.

Nutrition

Nutritional values are approximate.

Urban Accents MOVIE NIGHT Popcorn Kernels and Popcorn Seasoning Variety Pack (set of 8) – 3 Non-GMO Popcorn Kernel Packs and 5 Gourmet Popcorn Snack Seasoning

Kernel Season’s Popcorn Seasoning Mini Jars Variety Pack, 0.9 Ounce (Pack of 8)

Old Fashioned Shrimp Dip

I absolutely could not get enough of this old fashioned shrimp dip. My wife made this for the Superbowl. When she brought it out I admit I might have made a face. That ‘what is that?’ face. But I grabbed a cracker and dug in and wow! What a great dip! Fantastically creamy rich, but with the tang of cocktail sauce, this dip packs in tons of flavor and of course my favorite, shrimp!

Classic Greatness

I think this old fashioned shrimp dip is perfect just as it is. And it’s perfect for a crowd, too. You could, though, substitute crab for the shrimp. I’d be ok with that. Specially since I’m a crab addict in addition to being a shrimp addict. It’s a great dip either way. Just grab lots of crackers!

Lea & Perrins The Original Worcestershire Sauce (10 fl oz Bottle)

Print Pin

4 from 1 vote

Old Fashioned Shrimp Dip

Try making this dip with crab instead!

Course Appetizer

Cuisine American

Keyword dip, old fashioned, shrimp

Prep Time 15

Total Time 15

Servings

Calories 69kcal

Ingredients

8 ounces cream cheese softened
1 tablespoon onion finely chopped
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
12 ounces cocktail sauce divided
¾ pound small shrimp deveined, cooked and shelled
¼ cup green onions chopped
saltine crackers for serving

Instructions

Combine the cream cheese, onion, lemon juice and Worcestershire sauce in a small bowl.
Spread mixture out evenly onto a 7" platter or serving dish.
Drizzle half of the cocktail sauce over the cheeses mixture and, using the back of a spoon, spread out evenly to the edges.
Pat the shrimp dry and chop coarsely. Sprinkle over the top of the dip mixture.
Drizzle with the remaining cocktail sauce and spread out evenly.
Sprinkle with green onions and serve.

Nutrition

Nutritional values are approximate.

Fullstar Mandoline Slicer for Kitchen, Cheese Grater Vegetable Spiralizer and Veggie Slicer for Cooking & Meal Prep, Kitchen Gadgets Organizer & Safety Glove Included (11 in 1, White)

Pyrex 3 Piece Glass Measuring Cup Set, Includes 1-Cup, 2-Cup, and 4-Cup Tempered Glass Liquid Measuring Cups, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen Tools

Ozeri Pronto Digital Multifunction Kitchen and Food Scale

Jalapeno Popper Pigs in a Blanket

We like to make something new to snack on each New Year’s eve. And we’re always up for something with a little kick, a little spiciness. Like pretty much everyone, we’re fans of the classic pigs in a blanket treat. But, it needs a bit of a tweak to make it a little different and bring in the heat. These jalapeno popper pigs in a blanket are just as easy to make as the favorite. Each bite has just the right amount of spiciness to it. They’ll make your lips tingle in a good way!

Easy. Quick. And Delicious.

Making jalapeno popper pigs in a blanket isn’t meant to be a stressful task. They don’t take that long to prepare. About as long as they’ll take to disappear, really. If you don’t cut the jalapenos into 24 perfectly-shaped equally-sized pieces, don’t fret. There’s no need to panic if you don’t get the dough cut into 24 lovely triangles. And hey, if you can’t roll them each up to look all the same… who cares? They’re delicious! You’ll love them just like we did!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

Print Pin

5 from 1 vote

Jalapeno Popper Pigs in a Blanket

Kicked-up version of the classic party treat!

Course Appetizer

Cuisine American

Keyword pigs in a blanket, spicy

Prep Time 15

Cook Time 14

Servings

Calories 100kcal

Ingredients

4 ounces cream cheese at room temperature
1 cup sharp cheddar cheese shredded
1 tablespoon fresh lime juice
3 large jalapeno peppers stemmed
24 Hillshire Farm Lit'l Smokies
8 ounce refrigerated crescent roll dough
1 large egg lightly beaten
1 tablespoon milk
kosher salt

Instructions

Line a large baking sheet with parchment paper.
In a small bowl, mix together the softened cream cheese, cheddar and lime juice.
Cut each jalapeno in half lengthwise. Remove the seeds and any membrane. You will have 6 pieces.
Cut each jalapeno half in half again lengthwise. You will have 12 pieces.
Cut each jalapeno slice in half in the middle (not lengthwise). You will now have 24 pieces.
Spoon about 1 good teaspoon of the cheese mixture onto each jalapeno piece. Push a mini sausage into the cream cheese.
Open the crescent roll dough and tear into triangles. Cut each triangle into 3 strips, starting at the small pointed end and then cutting upwards. to the larger end. You'll end up with 24 thin triangular pieces of dough.
Place a jalapeno-cheese-frank on the large end of one of the small triangles and roll it up to the smaller end. Transfer to the parchment paper-lined baking sheet seam-side down. Repeat with the remaining franks, leaving about 1" of clearance between each one.
Place the baking sheet into the fridge for 10 minutes.
Meanwhile, preheat oven to 375 F. Also whisk together the egg and milk in a small bowl.
Remove tray from fridge and brush the tops of each pastry bite with the egg wash. Sprinkle with a bit of the salt.
Bake 12-20 minutes or until golden brown.
Let rest 5 minutes before transferring to a platter and serving.

Nutrition

Nutritional values are approximate.

Copycat Burger King Chicken Nuggets

It’s not that I was searching for a recipe for copycat Burger King chicken nuggets. I was looking for any great recipe for chicken nuggets. It didn’t have to be a BK knock-off (though that it is a plus). The nuggets just needed to be tender, juicy and flavorful. And not soggy. Oh, please, no soggy nuggets! Well, I got everything I wanted in these nuggets. I loved them. They’re my go-to nuggets from now on, that’s for sure!

Great From The Freezer, Too

I made these copycat Burger King chicken nuggets as part of a test. I wanted to see if it was possible to make great, tender chicken nuggets at home, freeze them and then reheat them later. They had to still be tasty and moist when I re-heated them. They had to be better than the frozen nuggets I can buy at the store. And they were. These nuggets passed every test I had. I can now keep a big bag of pre-cooked (in my Fry Daddy fryer) homemade nuggets in my freezer, ready for lunch in just minutes. I just pop them into a preheated air fryer or oven for 10 minutes and boom! It’s time to eat!

Substitute Italian bread crumbs for a little different flavor.

The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

Print Pin

5 from 1 vote

Copycat Burger King Chicken Nuggets

Reheat the nuggets in an air fryer or oven.

Course Appetizer or Main

Cuisine American

Keyword chicken nuggets

Prep Time 10

Cook Time 15

Servings

Calories 1030kcal

Author Inspired by a recipe from The Recipe Fairy

Ingredients

½ cup all-purpose flour
1 teaspoon granulated garlic
1 teaspoon kosher salt to taste
¼ teaspoon fresh ground black pepper to taste
1 large chicken breast or 2 small breasts. boneless and skinless
1 large egg
¼ cup milk
1 cup bread crumbs plain or Italian
vegetable oil for frying

Instructions

Cut the chicken breast into bite-sized pieces.
In a large bowl, combine the flour, granulated garlic, salt and pepper.
Add in the chicken pieces and stir to coat well. I prefer to use my hands for this, ensuring that each and every piece is coated evenly in the mixture.
In a medium bowl, whisk together the egg and milk.
In another medium bowl, stir together the breadcrumbs and salt and pepper to taste.
Heat a few inches of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating you can prepare the nuggets for frying.
Working in batches, remove the chicken pieces from the flour mixture and shake off an excess.
Transfer the chicken to the bowl containing the egg mixture. Turn the pieces to coat well.
Shake off any excess and transfer the chicken pieces to the bowl containing the breadcrumbs.
Turn the pieces to coat well. Get all sides.
Fry chicken pieces 2-3 minutes per side, turning once. Remove to a paper towel-lined plate or wire rack-lined baking sheet to drain.
Serve with your favorite dipping sauce.

Notes

These nuggets can be frozen and reheated at a later time. I put the frozen nuggets into an air fryer at 365 F for 10 minutes to reheat them.

Nutrition

Nutritional values are approximate.

Presto Fry Daddy 4-Cup Electric Deep Fryer, Aluminum

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel