Skin removed, meat chopped to bite-size bits: preparation is key. In a bowl sits finely crumbled bread, savory seasonings, and a dash of salt. First dipped in whipped egg, then milk, then dry mix, the meat is gently placed in an inch of oil in a pan. Set to a temperature of a precise fever pitch, it cooks. Flipped and sauteed, the battered meat browns until the right coloring is achieved. Extracted and placed in a large ceramic bowl to cool, greedy and eager hands await, impatiently wringing and clapping in bouts of excitement.
Cooled to a tolerable heat, crispy without being crunchy, and golden but not brown, the nuggets are ready to be eaten. Perfectly sized, perfectly battered, and perfectly fried, I wish I'd had those chicken nuggets of mine.
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