Skip to main content

Homemade Chicken Nuggets

Chicken nuggets are something we don't have very often anymore so last week I decided to make my own. My hubby had made them before, but this was my first attempt and it was easier than I anticipated.
I diced up boneless, skinless chicken breast and then prepared the coating. We have these plastic shallow plates that are perfect for dipping so I dug them out. I combined 1 egg with 1/4 cup of milk to dip the chicken in first and then thawed some frozen breadcrumbs and added Italiano Seasoning and parsley and just a pinch of salt for the coating. I followed the advise I hear on cooking shows so often and used one hand for wet dipping and the other hand for dry. I successfully dipped the chicken in both wet and dry ingredients without getting my hand all messy and clumpy. Woo hoo!

I baked the nuggets in the oven on 375 for approx. 30 minutes and they turned great. I remember when I first decided that I would make nuggets I immediately thought 'Shake n Bake' which would've been good, I'm sure. But by making it from scratch I was able to control the sodium. The breadcrumbs that I used we had made ourselves with stale bread and bits and pieces & crusts left over from Christian sandwiches for his lunch box. We toss it all into a bag and then we use our Wolfgang Puck Immersion Blender to crumb it all up into bread crumbs and then freeze them. This particular batch was white bread. I am curious to find out how the whole wheat breadcrumbs will turn out on the nuggets next time.

Comments

Popular posts from this blog

What is a healthy breakfast?

Ok so I have to admit that breakfast at our household during school days had been very rushed and not so healthy. I would always let Christian pick out the oh so common cereal box that we all see advertised on TV. I'd pour a heap of sugary cereal with 2% milk into a bowl and set it on the table. I've obviously been slacking and taking the easy, unhealthy way out. Breakfast is referred to as the most important meal of the day, but somehow I don't think that a bowl full of sugar is what they are talking about. Breakfast is supposed to refuel my child and help boost his brain power for a busy day at school. Recently I've been making a better attempt to start Christian's day out with a healthier meal. I am keeping on my track of incorporating more fruits and because we have a super-sized box of cornflakes in the pantry I figured we'd have to use them up first. At a closer look at the labeling though I realized that the cornflakes aren't so bad compared to...

Greek Pita

Keeping up with healthy eating is not an easy task. We have been eating reasonably well, but it is tough to break old habits. I caved once in the past bit and grabbed Burger King for dinner for the family. This past Friday evening was beautiful and I really didn't feel like attempting some big meal. I had already had thaw ed some boneless, skinless chicken breast and thought that some sort of sandwich would be ideal. We had all the fixin's for a Greek Pita so that's what I did. I love my Wolfgang Puck Panini Maker and use it for almost everything including to grill chicken. I didn't add any seasoning... just threw them on two at a time. I got together all of the ingredients: Whole Wheat Pita Pockets, diced onion & tomato, sliced black olives, feta cheese and lettuce. For lettuce I always use my lettuce spinner that I bought at Costco some time ago. Christian absolutely loves when I call him to spin the lettuce out. It's like a toy to him. I also used...

Mango-Avocado Salsa with BBQ Chicken

One of my favorite foods in the whole wide world is avocado. It's a great thing to love because they have nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid. The only thing that I need to be careful with is that they are loaded with calories as well. One whole medium sized avocado is a whooping 250 calories! I was recipe searching back in April and came upon a mango-avocado salsa that I just had to try. We've had mango salsa many times before, but adding avocado was a whole new ball game. It was quite simple... cubed avocado, mango (I used frozen), and tomato, plus some diced red onion. Mix it all up and there you go. I served it over BBQ grilled chicken. Usually we have our chicken smothered with BBQ sauce, but this time I only marinaded it in some Budwiser brand BBQ sauce. Millard put it on the grill and held off on the extra sauce. It was a good choice. Our sides were sauteed a mix of fresh and frozen peas and asparagus.