Chicken Nuggets With Herb Breading

• 2 whole skinless, boneless chicken breasts, about 3/4 pound each
• 1 large egg
• 2 tablespoons water
• Salt and freshly ground pepper to taste
• 2 cups fine fresh bread crumbs
• 6 fresh sage leaves, finely chopped, or 2 teaspoons dried
• 4 sprigs fresh thyme, finely chopped, or 2 teaspoons dried
• 1 teaspoon cumin
• 1 cup corn or vegetable oil for frying
• Tomato and horseradish sauce (see recipe)

1. Split the chicken breasts in half down the center.
2. Trim them neatly to remove peripheral membranes and bits of fat.
3. Cut each breast half into six pieces of equal size.
4. Put the egg, water, salt and pepper in a bowl and beat well to blend.
5. Put the bread crumbs on a large platter.
6. Add the sage, thyme, cumin and pepper, and blend well.
7. Add the pieces of chicken to the egg mixture and toss to coat well.
8. Drain off the excess.
9. Transfer the chicken pieces to the bread-crumb mixture and toss to coat thoroughly.
10. Put the coated pieces in another dish, separating them so that they do not touch.
11. Heat the oil for deep frying in a cast-iron skillet.
12. There should be about 1 inch of oil.
13. When hot (at 360 degrees) but not smoking, add about one-third of the chicken pieces.
14. Do not overcrowd.
15. Cook, stirring with a slotted or perforated spoon so that the pieces brown evenly.
16. It will take about 3 minutes until they are golden brown.
17. Transfer the nuggets to paper towels and drain.
18. Continue adding batches of chicken pieces and cook until all the chicken is done.
19. Serve with tomato-horseradish sauce.

skinless, egg, water, salt, bread crumbs, sage, thyme, cumin, corn, tomato

Taken from cooking.nytimes.com/recipes/6197 (may not work)