A secret ingredient in my chicken nuggets is tofu! You won't taste it, but it simply makes chicken nuggets moist and tender.
I always pack leftovers in a Ziplock bag and keep frozen, so my daughter's school lunch is ready in a minute.
2 lb boneless skinless chicken breasts
8 oz silken tofu
1/4 cup mayonnaise
2 tablespoons white wine
1 tablespoon garlic powder
1 tablespoon onion powder
4 tablespoons all-purpose flour
Salt and pepper
All-purpose flour for coating
Oil for frying
Heat oil (1 inch high) in a non-stick skillet over medium-high heat while preparing batter.
Cut the chicken breasts into 1 inch cubes.
Place the chicken breasts, tofu, mayonnaise, white wine, garlic powder, onion powder, 4 tablespoons of all-purpose flour, salt and pepper in food processor, and pulse until chicken is minced and all combined.
*You might want to work on batches according to the size of your food processor.
Scoop a heaping tablespoon of batter. Coat all over with all-purpose flour and gently press it down to make a nugget shape.
Fry in the oil until both sides are golden and fully cooked.
Serve with ketchup or honey mustard sauce*.
*Honey mustard sauce: blend mayo, honey, whole grain Dijon mustard and lemon juice to your taste.