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.
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:
- Cut the chicken breast to size
- 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)
- Dip the chicken in the egg, coat with flour, back in the egg then add to the breadcrumb mixture
- Lay on a foil lined or nonstick baking tray
- Bake at 400 degrees for 15 minutes or until cooked through
- Serve with dipping sauce if you like
There you have it – chicken nuggets without the mystery ick factor of mechanically separated chicken mush.