Chicken Nuggets
Source of Recipe
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List of Ingredients
1 pound chicken -- deboned and skinned
1/4 cup flour
1 teaspoon parsley flakes
1/2 teaspoon tarragon
1/2 teaspoon sage
1/4 teaspoon salt
1 dash pepper
1 egg beaten OR 1/4 cup egg substitute
2 tablespoons milk
30 Ritz crackers -- finely crushed
Recipe
(NOTE: you can use ANY cracker crumbs)
Rinse chicken and pat dry with paper towels. Cut the pieces in 1 inch
pieces.
Combine the flour, parsley, seasonings thoroughly and put in a small
ziploc
bag. Add chicken pieces, a few at a time to flour mixture. Close bag
and shake
pieces to coat them. Combine milk and egg in a small bowl. Put crushed
crackers in another bowl. Dip the flour coated pieces, 1/4 at a time,
in the egg/milk
mixture and then roll them in the crackers. Place coated chicken pieces
in a
single layer on a large ungreased baking sheet. Bake in a 400 degree
oven for
10 - 12 minutes until pieces are no longer pink and the juice runs
clear.
DEB'S VARIATIONS: add cayenne pepper, oregano, curry or chinese 5 spice
to the
flour mixture instead of tarragon and sage. I like to pound the chicken
breasts
flat and cut with cookie cutters into fun shapes. FREEZE: on clean
baking
sheet. Remove to a ziploc bag. SERVING: Remove what is needed and nuke
for 30
seconds or bake at 400 for 5 minutes. YIELD: About 32 nuggets (8
servings)
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