CRISPY CHICKEN NUGGETS
This is easy and a quick kids meal.
Provided by Bryon Dean Thomas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
- Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
- Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 16.6 g, Cholesterol 59.3 mg, Fat 10.3 g, Fiber 0.1 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 128.8 mg, Sugar 7.5 g
CRISPY CHICKEN NUGGETS
"With a crisp golden coating, these moist and tender bite-size pieces of chicken are greeted with enthusiasm whenever I serve them as a hearty snack or party appetizer," says Cathryn White of Newark, Delaware.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 383 calories, Fat 23g fat (13g saturated fat), Cholesterol 128mg cholesterol, Sodium 747mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
CRISPY CHICKEN NUGGETS
Happy meals at home just got easier with this quick and easy recipe for homemade crispy chicken nuggets.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 35m
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- Place chicken in a medium bowl. Season with salt and pepper, add yogurt, and toss until coated. Let stand at room temperature 15 minutes (or refrigerate, covered, up to 2 hours).
- Place panko in a shallow bowl. Using a fork, toss a few chicken pieces at a time in panko to coat; pat to adhere.
- Pour enough oil in a large straight-sided skillet to reach 1/2 inch up the sides. Heat over medium-high; oil will be ready when a panko crumb sizzles when tossed in. Working in batches, cook chicken, turning halfway through with tongs, until golden brown and cooked through, 4 to 5 minutes per batch.
- Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating in cooking oil with a slotted spoon before cooking remaining batches.)
CRISPY CHICKENLESS NUGGETS
These faux nuggets are so crispy you'll never believe they're not deep-fried. Serve them with your favorite dipping sauce such as ketchup, agave, mustard, BBQ sauce or plum sauce. From the Happy Herbivore.
Provided by Sharon123
Categories Grains
Time 1h
Yield 12 nuggets
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly grease or line a cookie sheet with parchment paper and set aside.
- Whisk milk and lemon juice together until foamy with bubbles.
- In a medium bowl, mash chickpeas with a fork or potato masher until coarse. You don't want any whole beans left, but don't overly mash them so that they are pureed and resembling refried beans. Alternatively, you can pulse the beans in a food processor 10-15 times and transfer processed chickpeas to the bowl.
- Add in TVP, crumbs if using, vital wheat gluten, mustard, spices and agave or honey.
- Add in 1/4 cup water and mix with a spoon. Gluten should form almost instantly. Turn out onto a clean surface and knead for about a minute, getting out any excess bubbles and making sure the gluten strands form. Mold the mixture into ball and set aside.
- Pour cornflakes into a separate bowl and mash until very crumbly, like thick and slightly bigger bread crumbs and set aside.
- Re-whisk milk and then pour mixture into a shallow bowl.
- Break off bouncy ball-sized portions of the gluten and flatten in the palm of your hand to it resembles a nugget shape. Dip into the milk mixture so that it's coated on both side then press into flakes on each side, making sure it's completely coated.
- Place nugget on a cookie sheet and repeat with all nuggets.
- Bake nuggets for 10 minutes, flip and bake another 10-15 minutes, until nuggets are firm and crispy.
- Serve with your favorite dipping sauce if desired(Ranch dressing, ketchup, honey mustard sauce, barbeque sauce, etc.).
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