Posts filed under ‘Cooking’

Homemade Chicken Nuggets

As promised here is how I made the wonderful chicken nuggets that I have bragging about on Twitter.  I dont follow many recipes closely, so I looked up a few online and kind of combined a few things together.  I dont have exact measurements for the bread crumbs or seasoning salt, etc since I am a trial & error kind of girl.  Give it a try and see what you like!

The yummy nuggets cooling off

Ingredients:

  • 2 Chicken Breasts
  • About 2 cups Flour
  • Italian Seasoned Bread Crumbs
  • Seasoning Salt
  • A few pinches of Mixed Italian Seasonings (oregano, parsley, etc)
  • Garlic and / or Onion Powder
  • 2 Eggs
  • Cooking Oil (I used Canola Oil)

Heat about 1 inch of oil in skillet over medium to medium high heat.  Oil will be ready when flour sprinkled in pan bubbles.  (This can take a while so be sure to start it while you are preparing the other ingredients).

Trim chicken breasts and put into food processor.  Add in some seasoning salt salt and seasonings to your taste.  I added some mixed italian seasonings and a dash of garlic and onion powders.  (Next time I will add a bit more garlic since I love it!).

Puree ingredients in the food processor for about 1-2 minutes, until it makes a thick paste.

Mix four and some bread crumbs together in a bowl.  My mixture was mostly flour, since I was going for more of a fast food type of nugget.  I will definitely try more bread crumbs and see how that turns out too.  I would say my mixture was 75 flour / 25 bread crumbs this time.

Whisk the two eggs in a separate bowl.

Roll chicken into small balls, about the size of a tablespoon or ping pong ball.  Flatten to nugget shape about 1/4 to 1/2 inch thickness. I also made some into a star shape using a cookie cutter for Baby Girl.

Dip nugget into flour mixture for a light coat, then dip into egg mixture.  Re-dip into flour and get a good coating on there.

Once the oil is ready put as many nuggets in the pan as you can without over crowding. Cook about 2 minutes then flip nuggets over (PS – kitchen tongs are amazing.  Get a pair, if you dont have some yet).  Cook about another 2 minutes.

Now… most people put fried foods onto a plate with paper towels to cool and soak up the extra oil.  But, I find the side that is placed down gets kind of soggy.  So I decided to put a wire cooling rack that I use for my baked goods in a cookie sheet.  A perfect way to cool the nuggets, while keeping them crispy and catching the extra oil!

And… enjoy your wonderful chicken nuggets.  The main benefits are that they aren’t full of a ton of preservatives.  No mystery  meat.  And no artificial flavors or ingredients.  Wholesome and delicious!

I put about 15 in the freezer and have since had to take a few out since Baby Girl loved them so much.  30 seconds to 1 minute in the microwave for some reheated goodness!

****If you choose to bake them (which I am trying next), from my research on the internet it appears that you should pre-heat the oven to about 400 and spray a cookie sheet with some cooking spray and bake for 20 minutes turning after about 12-15 or so.  Once I try this method out, I will let you know how it goes.

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November 4, 2011 at 6:35 pm 1 comment


"Be a rainbow in someone else's cloud." - Maya Angelou

"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel" - Maya Angelou





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