School is back in session, busy schedules have commenced, and quick kid-friendly dinners save the day. Skip the drive-thru, and make better, healthier chicken nuggets at home. Toss a green salad, and you’ve got a crowd-pleasing dinner and, if you have leftovers, lunch the next day!
Prep time 10 minutes, cook time 20 minutes
4 chicken breasts
1/2 cup milk
2 cups light-tasting oil, suitable for frying at 300 degrees
2 cups flour
1 teaspoon cracked pepper
1 teaspoon kosher salt, plus more for finishing
2 sleeves Saltines or any salted water cracker, crushed
Fresh flat-leaf parsley to garnish
In your first bowl, place chicken chunks (each breast should be trimmed and cut into five equal pieces, making 20 nuggets). In the second bowl, beat eggs and milk. In the third bowl, combine flour, salt and pepper.In the fourth bowl, add crushed crackers.
Place oil in a pan, and turn heat to just above medium. Place 2 to 3 pieces of chicken at a time into the egg wash, then into the flour, back into the egg wash, and then roll the coated chicken into the cracker crumbs. Press crumbs firmly into the chicken, shake off excess, and place into the hot oil. Working quickly, you should have at least 8 to 10 nuggets in the oil at a time. Brown for 2 to 3 minutes per side, and place golden-browned nuggets on your parchment-lined baking sheet. Continue this process up to three times, refreshing the oil if needed, until each piece of chicken has been partially cooked.
Bake chicken on the lined sheet at 350 degrees for 15 minutes. When you remove it from the oven, sprinkle with flaky sea salt and parsley.
Homemade dipping sauces will take your nuggets to a whole other level! Whip the sauces up when the nuggets are baking. For the sauces, just mix and enjoy! Each will keep in the refrigerator for one week.
½ cup Dijon mustard
½ cup honey
½ teaspoon garlic powder
2 tablespoons cider vinegar
Salt and pepper to taste
Spicy Creamy Barbecue
½ cup mayonnaise
½ cup your favorite barbecue sauce
2 tablespoons Sriracha
Sour Cream Ranch
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cracked black pepper
1 teaspoon salt
½ cup buttermilk
1 tablespoon fresh parsley
1 tablespoon fresh chives
(Optional ½ teaspoon dried thyme,
½ teaspoon dried rosemary)