get meat without bones off the muskrat then soak in saltwater for at least 12 hours but at the most 24. after you do this give the meat a good wash and dry off really well at this point you can season however you want but I like it with harlans barbecue seasoning or chef tonys creole seasoning. then you put a little bit of the seasoning in the flour and mix meat in it, then if you want it to be fluffy you dip it in egg whites and put it back in the flour or if you just want a light coating of flour just skip the step where you put it in egg whites. then the final step is you get a pan with olive oil or vegetable oil or whatever you got and keep it on a lower heat and wait until it looks like a chicken nugget. Enjoy