vegetable oil for frying
1 egg
1 cup water
1 cup all−purpose flour
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon MSG (Accent)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets, each cut into 6−7 bite sized pieces
Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
Combine the flour, salt, MSG, pepper, onion powder and garlic powder in a one gallon size zip lock bag.
Pound each of the breast filets with a mallet until about 1/4−inch thick. Trim each breast filet into bite sized pieces.
Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and dredge each nugget in the egg mixture, coating well.
Then return each nugget to the flour/seasoning mixture. Shake to coat. Put nuggets, bag and all, in the freezer for at least an hour.
Cover and refrigerate remaining egg mixture.
After freezing, repeat the above coating process.
Deep fry the McNuggets at 375F for 10−12 minutes or until browned and crispy. (cook only about 9 at a time.)
Drain on brown paper bags (NEVER drain fried foods on paper towels unless you want them to be soft and soggy!).
Serve with your favorite sauce.