Homemade Chicken Nuggets

Before Alex left, I made a rotisserie chicken in the slow cooker. It's simple and makes many different dishes. To do a slow cooker chicken, take a small, whole chicken, rub spices ( I used Trader Joe's 21 Season Salute), sprinkle salt and pepper inside. I cooked it on low and left it overnight. Once it cooled, I took all of the meat off and stuck it in the refrigerator until I was ready to do the nuggets.

We got about 30 from 1 small chicken. I will definitely add more spices next time. I forget that with chicken it's practically impossible to over season.

Homemade chicken Nuggets
adapted from Local Lemons

For the Nuggets:
about 4 cups shredded chicken
1 egg
Seasoning to taste (I used garlic, salt, pepper)

Pulse the chicken and egg in a food processor. The chicken should be small chunks, but not pureed.
Using a large cookie scoop (about 2 T), divide chicken, press together, and form small nugget.

For the Egg Wash:
1/2 cup milk
1 T Vinegar
1 egg

For the Breading:
1 cup Flour (seasoned to preference)
1 teaspoon baking soda

Dip the nugget in flour, then egg wash, then flour again.
I sprayed them with a cooking spray and pan fried them. But, you could deep fry them, or bake them too.

We served ours with a mayo/ketchup/mustard mix. I think dijon mustard would be good as well.