Pecan-Coated Chicken Nuggets


2 eggs
2 tablespoons water
1 cup pecan meal (finely ground)
Salt and pepper to taste
Garlic powder
Onion powder
Dried parsley
3 chicken breasts, skinned and chopped into nugget sized pieces
Safflower or sunflower oil for frying

Whip eggs and water. Mix pecan meal, salt, pepper, garlic powder, onion powder and parsley. Dip chicken in egg, then coat in pecan mixture, fry. Drain on paper towels. If you undercook these a little, you can freeze them for later use. Reheat in oven at 350 for 20 minutes if frozen.