Repeat with the remaining chicken, using additional egg, water, breadcrumbs, flour, spices and cooking oil as necessary.Remove the nuggets to a plate lined with a paper towel or napkin to allow excess oil to drain.Using tongs, flip each nugget over and cook until finished and both sides are dark golden brown, about 2-4 minutes.Add to the skillet in a single layer and cook until the sides begin to turn golden brown, about 3-5 minutes.Then move the chicken to the breadcrumb mixture and coat thoroughly.Working in batches, move the cut chicken pieces into the egg mixture and coat thoroughly.In another shallow dish, measure 1 cup of breadcrumbs, ½ cup flour and 1 tsp each salt, paprika, garlic powder and onion powder.In a shallow dish, crack 1 egg and add 1 tsp water, ½ tsp salt and ½ tsp pepper.Preheat a cast iron skillet, or another heavy bottomed skillet to medium heat and add 2 Tbsp healthy cooking oil.Cut the chicken into equal sizes, about 1 ½” in size.Using a meat mallet ( I have this one) or very heavy spoon or rolling pin, beat the chicken until the entire piece is even in thickness all over. Place one chicken breast on one end of the plastic wrap and fold the other end over. Unroll a 12” section of plastic wrap and place it on the cutting board.Then, transfer to a freezer-safe bag or container. Yes, homemade chicken nuggets can be frozen, and it is quite easy! Just remember to freeze them first on a cooling rack or cookie sheet so that they do not freeze together. Try these easy potato skins and stove-top macaroni and cheese for a great, kid-friendly side dish! This delicious kale salad is another great side to try! These chicken nuggets are cooked with healthy oils, real chicken breast, and a variety of flavorful spices.Īdding a salad and carbohydrate side is a great way to round out this meal. To reheat, preheat the oven to 375F and bake for 10-15 minutes! FAQsĪbsolutely! Homemade chicken nuggets are packed with protein and healthy fats and, most importantly, are free of all the processed garbage that commercial foods contain. That way you’re not thawing more than you need later on. At this step, I recommend portioning out enough to cover one meal. Move the frozen homemade chicken nuggets from the cooling rack to a freezer-safe container. (You can skip this step, but your nuggets will end up sticking together, and you’ll pull the breading off when you tear them apart later). Freeze extra nuggets on a cooling rack ( I have these) or on a cookie sheet for 30-60 minutes. Make as many chicken nuggets as you want (I recommend doubling or tripling the recipe because you’re going to get requests for these often!). This recipe is easy to double or triple for an easy future dinner. Your kids will beg for more (and probably your spouse too)! The spices in this recipe give these nuggets a special kick that will beat the taste of conventional nuggets. These homemade chicken nuggets contain only whole food ingredients and are fried using healthy oils. Fast food nuggets are fried in unhealthy oils and are loaded with additives. What makes these chicken nuggets so fabulous? They are: So far I’ve done homemade hot pockets, homemade instant oatmeal, homemade spaghetti o’s, homemade lunch meat, homemade peanut butter cups, and homemade donuts… just to name a few.īut no list of kids’ favorite foods is complete without chicken nuggets, so I had to find the perfect, healthy, homemade version of this drive-thru staple to satisfy our craving. Over time, I’m slowly re-making some of my family’s favorite “junk food” meals into healthy homemade versions.
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