Home made chicken nuggets, booya!

Most kids like chicken nuggets, dinosaur shapes, stars, or the weird lopsided rectangles. Those little breaded bits of chicken are famous the world over for satisfying picky eaters and omnivores alike. What I don’t like about chicken nuggets is the whole made sometime last year and stored in the freezer aspect of them. Yes, we currently have a bag of them, but I can’t bring myself to prepare them for my girl any longer. Plus, I keep thinking of the preservatives and I wonder if the chicken in those things is really chicken or if it’s pressed “parts” of chicken. You remember the old saying “parts is parts” right? Shudders…

Tonight Melody and I made our own chicken nuggets. It is so easy, why didn’t I think of this before?! This recipe is from my mother but I don’t remember her making this for us as kids. It’s just a good one! At first, Melody wasn’t real interested in helping, but eventually she saw the fun in dipping her fingers in the flour, egg and breadcrumbs. The goo factor is great for kids, ha ha. When she ate dinner, she was inordinately proud of having made her own chicken nuggets! You could make a double recipe one weekend and have plenty to store in the freezer for the next several weeks.

Chicken Nuggets

1 – 1.25 lbs chicken, cut into 2″ squares or rectangles

Italian salad dressing or other marinade*

Flour

2-3 eggs

Panko or regular breadcrumbs

Pour about 1 cup or so of marinade into a large zipper bag. Add the chicken pieces, close the zipper and allow to rest 15 minutes. Take out three plates or shallow bowls. In one, put 3 or 4 tablespoons flour, in the next, beat the eggs together, in the third, put about 1 cup breadcrumbs. Make an assembly line. Once the chicken has fully marinaded, dip pieces in the flour, then the egg, then the breadcrumbs. Place them on a cookie sheet sprayed with nonstick spray. Do this until all the nuggets are nicely breaded. Bake at 450 for 8-10 minutes. Once cooled, the nuggets can be frozen and reheated in the microwave for about 60-90 seconds.

*Here’s a Japanese style marinade 

1/2 cup soy sauce

1/4 cup white wine

3 T sugar

You can also add 1/2 teaspoon ginger if you like

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3 thoughts on “Home made chicken nuggets, booya!

  1. It is good! The Panko crumbs would be better than regular bread crumbs. I have also made Kara Age on the stove, just cooking in in a bit of olive oil. Not as good as yours but still delicious!

  2. Interesting – I never thought of that – I’ve done it in the oven though. I’ll give the skillet a try sometime.

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