Chicken Nuggets

"I have to admit, I am not a great cook. But, for this reason, I followed this recipe exactly and measured everything. The batter did not cling to the chicken at all - it slid right off. I added a little more flour, but that just turned it into dough. So, I improvised a little, working off a beer batter recipe I had for fish. I think the thing that finally did the trick was adding a beaten egg. Also, I think the temp of 360 is too low. They took several extra minutes to cook, and when they were finally done they were light tan (rather than golden brown). When I turned up the fryer to 400 (the manufacturer's recommendation), then they did seem to cook in about 4 minutes, and they just looked better in general (more crispy, golden brown). Sorry, I just wouldn't use this one again."