In my slow and steady march toward a more holistic, healthy life for our family, I've found a fun recipe I thought I'd share with you!
When the pink slime fiasco hit the proverbial fan about a year ago, my dear husband was one of many people who were very concerned about what is in the food we eat. Upon his insistence, we stopped allowing our kids to eat processed chicken nuggets. As you can imagine, this news did not go over well with our 5-year-old, 3-year-old, and 1-year-old children. We nearly had a nugget riot on our hands.
Now, I will be the first to admit that I am not a good cook. There are a few things I know how to make, and can make very well, but in general, don't ask me to cook for you. It's just not going to turn out well for you. One of the few exceptions to this rule, however, is my answer to our chicken nugget conundrum.
To make chicken nuggets out of actual whole parts of a chicken (not bits and pieces, or, heaven forbid, pink slime), I start by cutting chicken breasts into nugget-sized chunks. Then, I dip them in a bowl of milk, and then into a breading mixture. I just use a purchased-in-a-box breading, but I know many people who enjoy making their own from crackers or stale bread. (I have neither the time nor the patience for making my own breading. If you make your own, I am in awe of you.)
After the chunks have been tossed and coated in the breading, I lay them on a cookie sheet that I've covered with cooking spray. I used to fry the nuggets in a skillet, but I've discovered that baking is easier (plus, I'm less likely to burn them, which is always a plus!) and healthier since I'm using cooking spray on a cookie sheet rather than oil in the frying pan.
I cook the nuggets at 375 degrees in our oven for 15-20 minutes, flip all the nuggets over, and cook for another 15-20 minutes. In the end, they come out golden brown and oh-so-tasty! They have received the seal of approval from my husband, all three of my kids, and even my son's BFF and her siblings. I'd say that makes these nuggets a winner in my cookbook! Bon appetit!