Thursday, December 29, 2016

Homemade Chicken Nuggets or “Fingers”

Chicken "Fingers" with Honey Mustard; Yogurt Bites; 
Cheese Cubes; Christmas Gingerbread Cookie
Here the ingredients are prepped and ready to go.  
Whenever I purchase boneless, skinless chicken breasts, 
I always set aside the “tenders” for the freezer.  
It’s not long before I have what I need to make this dish or a stir-fry.

Husband-Tested in Alice’s Kitchen
Makes 4 servings

Instead of heading to the fast food joint or the freezer section of the supermarket for chicken nuggets, make your own.  They are very easy to make and taste MUCH better than the others.  They are yummy whether they are hot or cold.  Make a big batch and have them ready to pack in your lunchbox.

 1-pound boneless, skinless chicken breasts (You can also use chicken breast tenders.)
Kosher salt, to taste
Freshly ground pepper, to taste
1 large egg
1 cup whole-wheat breadcrumbs
¼ cup freshly grated Parmesan cheese
½ teaspoon paprika
½ garlic powder
Olive oil
Sydney’s Honey Mustard Sauce for dipping (Optional)

Cut the chicken into 1½-inch chunks and season with salt and pepper. 
Lightly beat the egg in a shallow bowl.  In another shallow bowl, combine the breadcrumbs, cheese, paprika, and garlic powder and mix with a fork. Set aside a large clean plate for the prepared chicken pieces.
Dip the chicken nuggets (or fingers) in the egg to coat.  Then, dip the nuggets into the breadcrumb mixture, turning a few times to coat well.  Place the coated chicken pieces on a clean plate while you bread the rest of the chicken.
Heat a thin layer of oil in a large non-stick sauté pan over medium-low heat.  (I tried doing this in a regular skillet, but the coating kept coming off.  The non-stick skillet worked great!) Add the chicken nuggets to the pan in batches and cook until they are golden brown on both sides and cooked all the way through, 5 or 6 minutes on each side.  Cut a nugget down the middle to make sure it is fully cooked (no longer pink inside.)
Transfer the nuggets to a plate lined with a paper towel to absorb any excess oil.  Serve warm with Sydney’s Honey Mustard Sauce and refrigerate or freeze the leftovers.

Sydney’s Honey Mustard Sauce
¼ cup honey
¼ cup yellow mustard

Mix the ingredients in a small bowl and refrigerate.

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