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.
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.
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