INGREDIENTS 2 lbs. chicken breast, trimmed
2 Tablespoons Ocean's Balance Kelp Purée
1-1/2 cups Italian-flavored breadcrumbs
Canola oil for frying
DIRECTIONS Using a sharp knife, cut chicken into 1-1/2 inch cubes, trying to maintain a uniform thickness. Arrange breadcrumbs on 1/2 of a large cutting board. Break eggs into bowl and whip with a whisk until a frothy. Whisk in kelp purée. Coat chicken nuggets in egg/kelp mixture, then roll in bread crumbs, shaking off excess crumbs. Heat approximately 1 cup oil in a medium sauté pan. Working in batches, cook the chicken nuggets for 4 to 5 minutes on each side, until medium brown. Adjust heat if they are cooking too quickly, as you want to give the chicken enough time to cook. Drain on paper towels. Serve immediately.
Try dipping them in Ocean Mayonnaise for an extra creamy taste of the sea.