Chicken nuggets without the “nugget” part

Personally, the thought of chemically separated chicken reformed into “nuggets” grosses me out. What part of a Franken-chicken is the “nugget” supposed to be, exactly? Not a part I would want to eat, that’s for sure. (Yet I love Pogos – total hypocrite!)

So I tend to make my own homemade chicken fingers/nuggets at home. They’re very easy to make, you can change the spices to personalize them and they’re also great to make ahead and freeze.

I was originally going to make these with panko breadcrumbs, but realized I was all out. So these were made with regular breadcrumbs and spices.

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Seeing as my hands are in these pictures and at one point breaded themselves, these pictures were taken by Andrew. Because he’s awesome like that. And also I feed him.

What’s in them:

2 Chicken breasts, flour, 1 egg, breadcrumbs, spices (garlic powder, chili powder, sea salt)

What I did:

  1. Cut the chicken breast to size
  2. In a bowl, beat the egg. Pour flour onto a plate, and have the breadcrumbs and spices mixed on another plate or in a large bag (to shake the chicken)
  3. Dip the chicken in the egg, coat with flour, back in the egg then add to the breadcrumb mixture
  4. Lay on a foil lined or nonstick baking tray
  5. Bake at 400 degrees for 15 minutes or until cooked through
  6. Serve with dipping sauce if you like

There you have it – chicken nuggets without the mystery ick factor of mechanically separated chicken mush.



2 responses to “Chicken nuggets without the “nugget” part

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