Ingredients: (serving 4 people).

4 large boneless & skinless chicken breast halves (more if they are smaller) cut into 5 pieces. Note: cut the thickest part sideways for the last 2 pieces.

2 Eggs.

Ό cup milk.

1 cup flour.

1 cup cooking oil (vegetable oil).

1 large bag Hawkins Cheezies (or any other crunchy type cheezies as Hawkins are only sold in Canada).


Put the cheezies in a large freezer bag & seal the bag. Using a rolling pin, crunch/grind/roll until all the cheezies are ground-up. Use your best judgment – but you want no pieces left bigger than Ό inch. Pour into a bowl with enough room to work without spilling over the sides.

Put the chicken pieces in a bowl with a little water – just enough to get the chicken wet.

Combine the eggs and milk in a bowl with enough room to work without spilling over the sides  and beat/mix well.

Put the flour in a bowl – again with enough room to work without spilling over the sides.

Line-up all the bowls of ingredients – on the way to the frying pan like this: chicken pieces, flour, eggs & milk and then cheezies.

One at a time, dip/coat a piece of chicken in the flour – then into the egg and milk – then into the ground-up cheezies (press down hard to make the big pieces stick). Place nuggets onto a sheet of wax paper or parchment paper. Tip: use one hand for wet dipping & other hand for dry dipping.

Put the oil in a large frying pan and heat until hot – not too hot or smoking – use your best judgment. Then turn it down to medium-low heat.

Cook the nuggets in two batches; thickest pieces together first and then the thinner pieces. There is no set time to cook these nuggets – my best guess is about 5 minutes each side. Check the underside – if it’s getting darker, it’s time to flip-over. Once flipped over, check the underside and remover from the pan when the nugget looks a little darker and is firm when pressed-down on with a fork. The nuggets do cook fast, so be careful not to burn them.

Have a plate standing by with a paper towel on it and a wire rack on top. Place the nuggets on the wire rack when done. If the done nuggets are placed directly on a paper towel, they may get soggy on the bottom.

After cooking; to be sure the nuggets are done, cut the thickest one open in the middle. If there’s any pink colour – cook the nuggets a little longer (couple of minutes) and check again. You can keep the cooked nuggets warm in the oven at 200 degrees Fahrenheit  for a while.

Serve with mashed potatoes & gravy and corn – enjoy!