This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.

Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.

    Advertisement
  • Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.

  • Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

Tips

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

515 calories; protein 35.6g 71% DV; carbohydrates 51.2g 17% DV; fat 17.8g 27% DV; cholesterol 162.2mg 54% DV; sodium 4174.7mg 167% DV. Full Nutrition

Reviews (222)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/04/2009
I made this for my family tonight. I did not cut the boneless, skinless breasts into chunks, I just left them whole. The batter was good, but too salty, and I like salt more than the average Joe. I would cut back to 4 tablespoons of garlic salt. Also, pepper is to taste, and I found it a little too much, as well. Remember, when frying chicken, dip first in the flour mix, then the egg dip, then back into the flour, and the coating will hold tight to the chicken, better than egg first and then flour. My kids, 6 and 7, loved it, but it was too salty. Read More
(230)

Most helpful critical review

Rating: 2 stars
08/11/2009
I followed this recipe exactly and was very disappointed on the turn out. The flour left the chicken very sticky. The taste was good, not great though. It did leave the chicken moist but I couldn’t get past the stickiness of the coating to enjoy it. My boyfriend agreed and we ended up throwing it away. I recommend using bread crumbs instead of the flour. I will not attempt this recipe again. Read More
(24)
290 Ratings
  • 5 star values: 192
  • 4 star values: 75
  • 3 star values: 13
  • 2 star values: 8
  • 1 star values: 2
Rating: 4 stars
06/04/2009
I made this for my family tonight. I did not cut the boneless, skinless breasts into chunks, I just left them whole. The batter was good, but too salty, and I like salt more than the average Joe. I would cut back to 4 tablespoons of garlic salt. Also, pepper is to taste, and I found it a little too much, as well. Remember, when frying chicken, dip first in the flour mix, then the egg dip, then back into the flour, and the coating will hold tight to the chicken, better than egg first and then flour. My kids, 6 and 7, loved it, but it was too salty. Read More
(230)
Rating: 5 stars
06/16/2009
These were great, much better than any fast food restaurant. I agree, too much flour. If you are feeding 2 like I was, use 2 breasts, 1 cup flour, 1 beaten egg, 3 TBS garlic powder 1 TBS & 1/2 tsp pepper. Will make again and again! Read More
(179)
Rating: 5 stars
05/27/2009
Have you heard of Chick-fil-a? They have thee BEST chicken nuggets and chicken strips. Thanks to this recipe, now so do I! =D Read More
(153)
Advertisement
Rating: 5 stars
07/27/2009
These are delicious but I did make a few changes based on some of the other reviews. I used 3 cups of flour and 1 cup of bread crumbs. I also used 2 tablespoons of garlic salt and 2 tablespoons of onion powder instead of all the garlic salt. This seemed to make the saltiness just right. Read More
(54)
Rating: 5 stars
04/28/2009
These were great! The chicken was very juicy. I whipped them up for dinner in about 15 minutes. I scaled the recipe down for 2, and I think that there was too much flour. I used about half a cup for 2 good sized chicken breasts. Next time I may also add some pepper flakes to the flour mix. Don't worry if you don't have a thermometer, I don't and mine came out perfect! Thank you! Read More
(54)
Rating: 4 stars
02/01/2010
This was good but I have to admit that I didn't have any garlic salt so I used 6 Tbs garlic powder and I only added 1 Tbs of salt b/c of all the reviews that said it was too salty but clearly there wasn't enough salt. Also I used 1 1/2 cups flour and 1 1/2 cups of italian bread crumbs. For a simple recipe this was VERY GOOD. Once everyone added salt to their chicken they gobbled it up. I used 7 large chicken breasts cut up into strips and there was plently even extra for 9 people and that was with almost everyone going back for 3rds even 4ths. I also did the egg flour egg flour dip like others suggested and I had plently of flour mixture but I needed 4 more eggs for that. The kids LOVED the coating! Also I wish that the recipe said about how long you should fry the chicken but I guess it all depends on the size of chicken you use after a few trial and errors it took about 6 to 7 mins to completely cook the strips and the chicken was surprisingly juicy. Next time I will probably try adding some chicken seasoning for alittle more flavoring but even as is it's pretty good. I am definatly making this a regular recipe in our house. THANKS!!! Read More
(35)
Advertisement
Rating: 2 stars
08/11/2009
I followed this recipe exactly and was very disappointed on the turn out. The flour left the chicken very sticky. The taste was good, not great though. It did leave the chicken moist but I couldn’t get past the stickiness of the coating to enjoy it. My boyfriend agreed and we ended up throwing it away. I recommend using bread crumbs instead of the flour. I will not attempt this recipe again. Read More
(24)
Rating: 5 stars
07/27/2009
These chicken nuggets really are the best ever. We are big Chick-fil-a fans and these were definitely comparable. I made Honey Mustard Sauce to go along with it and it was very good too. I followed the recipe pretty closely except I used whole wheat flour and it still turned out delicious. Kids ages 5 3 & 1 gobbled it up. Read More
(20)
Rating: 4 stars
06/23/2009
I wish I could give it a 4.5 because it was very tasty, but it was also extremely salty. I saw a previous review pointing that out so I halved the garlis salt and replaced it with garlic powder, and it was still too much for me. If you like things lightly salty, I would recommend reducing it substantially, and adding more to later batches if you need more salt. Read More
(20)