Easy Chicken Nuggets for Bento

Mix all ingredients except oil and extra breadcrumbs. I usually start with 1/2 cup of breadcrumbs and add bit by bit until it forms a pliable mixture.

Shape and coat with breadcrumbs.

You can fry the nuggets right away, but I like to keep them in the fridge for at least an hour first.

Pan-fry until golden brown. I usually use 3-4 tbsp oil for each batch.