Handmade kosher chicken nuggets!
5 skinless chicken tenders (more if you’re expecting half the neighborhood; this is for ~2 servings)
2 eggs (again, more will be necessary, 2 per every 5 extra tenders) UNLESS you prefer to use just egg whites. You’ll need like 1 1/2 cup per every 5 I think. I don’t use just egg whites.
Optional paprika (but not really optional)
Cooking oil (I use olive oil)
A Jew who’s willing to cook (me)
Manischewitz and/or if you have a dry campus dorm, Kedem grape juice. Or Coke. Whatever. No judgement here.
Cut your tenders up into bits. You want them to be about the length of the tip of your thumb to the first knuckle, and about two fingers wide, but I’m not in charge of your life.
Crack eggs into a bowl/pour egg whites into a bowl. Blend with a fork until scrambled, unless you’re using egg whites, in which case don’t bother mixing them.
Prepare a bowl of panko crumbs and your seasonings. Make sure this bowl is large enough for you to roll your chicken pieces in.
Dunk your chicken pieces into the egg, thoroughly saturating them, before you smush them into your panko bowl. Get them covered evenly on both sides!
Prepare cooking pan with oil. I use medium heat (~240F on my stovetop). You want enough oil to cook the chicken in, but not so much that it looks like your baby cousin’s bar mitzvah photos.
Fry your chicken pieces a couple at a time, occasionally turning them to get a nice even dark gold color. Don’t worry too much if they get a little burnt, it’s fine. You’re not Gordon Ramsey (bless him tho).
Bribe your goyische roommate to eat with you and don’t look hurt when they ask for ketchup and/or ranch dressing.