Posted by Denise on July 06, 2001 at 02:20:01:
In Reply to: Homade Chicken Nuggets posted by Vicki Marsh on July 05, 2001 at 13:51:38:
Healthy Chicken Nuggets
1 3/4 cup herb-seasoned crumb stuffing
1/4 cup grated Parmesan cheese
3 tablespoons margarine
1/4 cup low-fat buttermilk
1/4 teaspoon pepper
2 boneless, skinless chicken breasts, cut into pieces
Preheat oven to 450. Measure stuffing mix into a resealable plastic bag. Seal bag and place on flat surface. Crush crumbs by rolling and pressing rolling pin over bag. Open bag and add Parmesan cheese. Melt margarine. Place melted margarine, buttermilk and pepper in a medium shallow bowl. Stir with spoon set aside.
Dip each chicken chunk into buttermilk mixture, covering all sides. Let extra buttermilk mixture drip off. Place 3 dipped chunks at a time into bag of crumbs. Seal bag tightly and shake until chicken pieces are evenly coated with crumbs. Place coated nuggets on an un-greased baking sheet. Repeat with remaining chicken chunks.
Place in oven. Bake nuggets for 4 minutes. Remove pan from oven, using tongs, turn each nugget over. Return to oven and finish baking 4 to 5 minutes or until medium golden brown.
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Chicken Nuggets
2 lbs. boneless, skinless chicken breasts, cut into 1"
pieces
3 tablespoons butter or margarine, melted
2 teaspoons Worcestershire sauce
1/2 cup dried bread crumbs (plain or Italian)
1/3 cup grated Parmesan cheese
Combine chicken, melted margarine and Worcestershire in a 1-quart freezer bag. Combine bread crumbs and Parmesan cheese in a 2nd freezer bag. Tape 2 bags together. Label and freeze.
To prepare for serving, thaw and remove chicken pieces from marinade. Shake them in the bread crumb bad to coat, a few at a time.
Preheat oven to 450. Arrange chicken on a greased cookie sheet. Bake 7-9 minutes or until no longer pink in the center.
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Chicken Nuggets
4 skinless, boneless chicken breasts, cut into 1"
pieces
2 cups oil
1 egg, beaten
1/3 cup water
1/3 cup flour
1 1/2 tablespoons sesame seeds, toasted
1 1/2 teaspoon salt
Fill deep fryer with oil. Heat to medium heat.
Place egg and water in a small bowl and mix well. Add flour, sesame seeds and salt, stirring until a smooth batter is formed.
Dip chicken in batter and drain off excess. Add battered chicken a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels.
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Crunchy Chicken Nuggets
Oil in a spray bottle
7 slices whole-wheat bread
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1 egg
2 lbs. boneless, skinless chicken breast halves, cut
into 1 1/2" pieces
Heat oven to 375. Line 2 baking sheets with foil, spray with oil and set aside. Place bread slices directly on oven rack and bake 5 to 6 minutes per side, until crisp.
Break bread into pieces and place in food processor, process until crumbs are formed. Add salt, paprika, garlic powder and pepper. Pulse to combine. Transfer to a resealable plastic bag.
In a large bowl, beat egg; add chicken pieces and stir well. Transfer chicken pieces to crumb bag, 10 at a time, toss to coat evenly.
Arrange on baking sheet. Lightly spray with oil.
Bake 15 to 18 minutes, until browned, crispy and cooked through.
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Cajun Style Chicken Nuggets
1 envelope onion soup mix
1/2 cup plain dry bread crumbs
1 1/2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon red pepper
1 teaspoon thyme
2 lbs. boneless, skinless chicken breast halves cut
into 1" pieces
oil for frying
Combine dry ingredients in large bowl. Dip chicken, coating well. Fry in oil, turning once till done. Drain on paper towels.
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Baked Chicken Nuggets
1 lb. boneless, skinless chicken breast, cut into
2" pieces
1 teaspoon Cajun seasoning
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup low-fat buttermilk or nonfat yogurt
1 teaspoon Tabasco sauce (opt.)
1/2 cup dried breadcrumbs
1/4 cup flour
Spray oil (like Pam)
Salt to taste
In a mixing bowl combine chicken, Cajun seasoning, garlic powder and pepper and toss to mix. Let stand 10 minutes. Stir in buttermilk and Tabasco sauce. Refrigerate. Let chicken marinate for at least 20 minutes or up to 8 hours in advance.
Preheat oven to 400. Lightly spray a non-stick backing sheet with oil.
Drain chicken in a colander. Combine breadcrumbs and flour in a shallow bowl and stir to mix. Dredge each piece in the crumb mixture, shaking off the excess. Arrange nuggets on baking sheet in a single layer. Lightly spray tops of nuggets with oil.
Bake until golden brown and cooked, 15 to 20 minutes, turning once to insure even browning. Season with salt and serve.
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Easy Chicken Nuggets
1 lb. boneless, skinless chicken breast cut into bite
size pieces
1 egg
2 tablespoons milk
1/4 teaspoon salt
3 to 4 cups crushed cornflakes
Preheat oven to 400.
Combine egg, milk and salt in a medium bowl. Mix well with a fork or wire whisk and set aside.
Place cornflakes in a resealable plastic bag.
Dip chicken pieces in egg mixture then shake in cornflakes.
Place coated chicken pieces on a lightly greased baking sheet for 15 minutes.
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Favorite Chicken Nuggets
3 cups Corn Chex cereal
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
3 tablespoons margarine or butter, melted
1 tablespoon milk
1 lb. boneless, skinless chicken breast, cut into 1"
pieces
Heat oven to 400. Line cookie sheet with foil. Crush cereal. Mix cereal, cheese, salt, seasoned salt, paprika and garlic powder in a medium bowl; set aside. Stir together margarine and milk. Dip chicken into margarine mixture; roll in cereal mixture to coat evenly. Arrange on cookie sheet. Bake 9 minutes; turn nuggets over. Bake about 8 minutes longer or until coating is light golden brown and chicken in no longer pink in the center.