I like to make these golden chicken nuggets because they’re so quick and easy. My whole family loves them. You can also use the seasoning to cook chicken breast halves. Stack them on rustic bread with mayo, lettuce and tomato for delicious sandwiches. —Annette Ellyson, Carolina, WV
Takes: 30 min. • Makes: 8 servings
1 cup all-purpose flour
4 tsp. seasoned salt
1 tsp. poultry seasoning
1 tsp. ground mustard
1 tsp. paprika
¹₂ tsp. pepper
2 lbs. boneless skinless chicken breasts
¹₄ cup canola oil 1. In a shallow dish, combine the first six ingredients. Flatten chicken to ¹ ₂-in. thickness, then cut into 1¹ ₂-in. pieces. Add chicken, a few pieces at a time, to dish and turn to coat.
2. In a large skillet, cook chicken in oil in batches until meat is no longer pink, 6-8 minutes. 3 OZ. COOKED CHICKEN 212 cal., 10g fat (2g sat. fat), 63mg chol., 435mg sod., 6g carb. (0 sugars, 0 fiber), 24g pro. DIABETIC EXCHANGES 3 lean meat, 1¹₂ fat, ¹₂ starch.