KFC Popcorn Chicken (candacecreations)

1 T Kosher salt
1 c flour
1 T pepper
2 T paprika
1/2 t garlic salt
1/2 T mustard powder
1/2 T fresh thyme
1/2 T basil
1/2 t oregano
1/3 T ginger

(I don’t always have every single ingredient, that’s fine, just use this as a base.) Take 2-3 chicken breasts and cut into bite size pieces. In a large frying pan, add about 1/2” oil and heat over medium-high. Mix all ingredients together in medium size bowl. In another medium size bowl, break two eggs and slightly beat them. Place chicken pieces into bowl with slightly beaten eggs and toss to coat. Using a fork, transfer chicken pieces to flour mixture and toss/stir to coat pieces evenly with seasoning. Space the chicken nuggets around the frying pan/sauce pan in a single layer and cook till golden crisp on one side, then flip over…about 5-7 minutes total. Adjust your temperature if you notice chicken nuggets are browning too fast or not cooking fast enough. When you think they look done, pick out the largest one and cut open with a knife to make sure it is cooked all the way through (no pink!). Work in batches. Remove chicken nuggets from heat and place on paper towel lined cooling racks. Serve with russet potatoes cut up into french fries, coated lightly with oil and baked on parchment paper at 450 til crispy, then sprinkled with kosher salt and paprika.

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