Makes 16 – 18 pieces
My grandsons love chicken nuggets therefore I created a homemade version you can either bake or quick fry. They can be served as an appetizer with either my Marinara Sauce or Zesty Ranch Dip.
Ingredients
2 cups breadcrumbs (toasted)
½ cups grated parmesan cheese
Cooking spray
2 pounds chicken tenders
Garlic salt or salt and pepper to taste
2 eggs
¼ cup milk
¼ cup mayonnaise
¼ cup flour
Directions
Preheat oven 390°F
Sprinkle breadcrumbs on baking sheet and bake for 15 minutes
Take out of oven and stir breadcrumbs around and bake for another 15 minutes
Place breadcrumbs in a large bowl and stir on parmesan cheese
Cover a second baking sheet with aluminum foil and coat with cooking spray
Remove silverskin and fatty tendons from chicken
Season chicken to your liking
Using a Ziploc bag lay chicken inside bag and pound it to ½ inch thick, do this until all chicken has been pounded
Beat eggs, milk and mayonnaise together in a bowl
Stir in flour and mix well
Using tongs dip chicken in egg flour mixture then into breadcrumb mixture
Place chicken on cutting board and using your hand press down hard on the breadcrumbs so they stick well to chicken
Lay as many nuggets you need on baking sheet and bake for ½ hour, turning the chicken over half way through baking
Serve with anything your kids like, add a salad or rice and it becomes a meal
Any leftover chicken can be placed in saran wrap and as you roll the chicken in the saran you can add more slices of chicken. Then place in Ziploc bag and freeze up to three months. Take out of freezer two hours before using
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