Crispy Homemade Chicken Nuggets

• 1 pound boneless skinless chicken breasts cold, cut into 1-inch pieces
• 1/2 teaspoon ground white pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion salt
• 1/2 teaspoon salt
• 1/2 cup all purpose flour
• 1 large egg
• 1/4 cup cold water
• 1 1/2 cups panko crumbs
• vegetable oil for deep frying

1. Attach multipurpose blade to KitchenAid(R)7-Cup Food Processor. Add chicken to work bowl and pulse until coarsely chopped. Add pepper, garlic powder, onion salt, and salt. Process on low until chicken forms a sticky smooth paste. Using wet hands, roll heaped tablespoons of chicken mixture into nugget shapes. Place on a plate and refrigerate for 15 to 20 minutes.
2. Assemble clean work bowl and multipurpose blade to food processor. Add flour, egg and water to work bowl and process on low until it forms a thick batter (consistency of pancake batter). Transfer to a bowl and place panko crumbs in a flat tray; set aside.
3. Dip cold nuggets into batter, and immediately roll in panko crumbs. Shake off any excess crumbs. Place on a plate.
4. Heat a large saucepan or wok with enough vegetable oil to come halfway up the sides over medium high heat until oil reaches 350u0b0F. Cook chicken nuggets in batches of six for 3 to 4 minutes, turning over halfway through cooking time. Nuggets should be golden, crisp and cooked through. Drain on paper towels and serve immediately.
5. makes about 4 servings (4 nuggets per serving)

chicken breasts cold, ground white pepper, garlic, onion salt, salt, flour, egg, cold water, panko crumbs, vegetable oil

Taken from www.yummly.com/recipe/Crispy-Homemade-Chicken-Nuggets-9080703 (may not work)