I haven’t made a single post in the past two weeks. Why? Because it’s the awful time of year where mystical illnesses that take over your life swoop in and pretend to be over, then show up again. Contagious? Nah, my doc couldn’t even figure it out, just said: not contagious (thanks a mill, doc). When the only sick sickly I was feeling was dizziness and a bit of nausea, my sister, suffering from a debilitating headache, and I decided to do team cooking for comfort food. Results: It worked. 24 hours later I felt awesome.
Why chicken nuggets? Our wonderful mother taught herself to make chicken nuggets back when I was called “the little panda bear”. Most kids go through the age where they’ll only eat one weird thing or another; I just refused to eat most things. Anywho, the chicken nuggets became a staple of the house and the neighbor kids. She didn’t leave a recipe but we figured we’d take a crack at it. Now that Helen (sister) refuses to eat Chik-Fil-A, this was quite an exciting night for her.
So here they are, healthy homemade baked chicken nuggets. To season them we used Shenandoah Spice Blends, split the mix in half to try out two flavors (curry barbecue and sweet heat). If you don’t have SSC blends, try any other in the cabinet. If you don’t have any blends, try cracking some pepper, adding some paprika, and maybe some garlic powder.
Homemade Chicken Nuggets
(serves 2-4, depending on how hangry)
2 boneless, skinless chicken breasts
1 cup crushed bread crumbs (it’s stuffing season, rull cheap ones at WF)
½ cup all purpose flour
2 tsp seasoning of your choice (rubs/blends)
1 tsp olive oil
a lil cooking spray
- Pre-heat the oven to 450 degrees. Cube chicken breasts into nugget sized pieces.
- Take breadcrumbs and crush in a bowl to a medium-fine consistency (fine enough to stick to the nuggets). Because it’s the holidays, you can find cheap no-flavor added stuffing cubes at Whole Foods. To crush, use the bottom of a spice bottle or something else with weight to it.
- Add seasonings and flour to breadcrumbs. Drizzle the olive oil into the mixture and stir.
- Beat eggs in a separate small bowl. Place a wire rack into a rimmed cooking pan (line pan with aluminum foil or parchment paper for easy clean). Spray wire rack with cooking spray.
- Dip the chicken into the egg, allowing excess egg to drip off. Roll in breadcrumb mixture, pressing to help seasoning and larger pieces stick. Place on wire rack.
- Bake at 450 degrees for 12-15 minutes, or until crisp and meat is cooked. Flip half way through cooking time for even bake.
The Trusted Table: Eggs, Sides (potatoes, sweet potato, broccoli)
Whole Foods Market: Shenandoah Spice Company Seasonings, Chicken, Bread Crumbs, Flour