Crunchychickennuggets Recipes

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.

Steps:

• Heat oven to 425 F.
• add baking sheet lined with foil , with oil on it, to preheat for several minutes.
• cube up the chicken breasts , 1" by 1".
• crack eggs in one bowl and mix well.
• in another bowl, add panko , parmesan, salt and pepper, mix thoroughly.
• with one "wet" hand take a piece of chicken and toss it around in the egg mix.
• with same "wet" hand remove that piece and drop it in the breading.
• roll it around with your "dry" hand patting the crumb mixture onto the chicken.
• Bread all the chicken.
• Remove hot pan from oven, be careful!
• Place chicken pieces on pan evenly spaced apart.
• Put in oven, set timer for 20 minutes.
• At the 10 min mark , flip all the chicken pieces, cook 10 more minutes or until a thermometer registers 170F.
• Variation: kick it up, add 1/8 tsp cayenne to the breading mix.
• Good with real honey dill dip.

Steps:

• In shallow dish combine egg whites and water. On large sheet of wax paper combine KELLOGG'S® RICE KRISPIES® cereal, paprika, seasoned salt, garlic powder and onion powder.
• Cut chicken into 1 1/2-inch pieces. Dip chicken pieces into egg white mixture, coating all sides. Roll in cereal mixture. Place in single layer on ungreased baking sheet. Drizzle with melted butter. Bake at 450°F about 12 minutes or until no longer pink in center.
• Serve warm with salad dressing as dipping sauce.
• *Note: For a different flavor, substitute 1 package (1.25 oz.) reduced-sodium taco seasoning for the paprika, seasoned salt, garlic powder and onion powder.

Steps:

• In a mixing bowl combine the olive oil, mustard, lemon juice and garlic. Blend until smooth and season to taste with salt and pepper. Cut the kids portion of chicken breasts into 1-inch cubes; leave the adults' portion whole. Marinate all of chicken in the mustard mix for as long as possible. Season bread crumbs with salt and pepper. Dip the chicken in bread crumbs so all sides are well coated. Heat the butter and vegetable oil in a large skillet and saute for 5 minutes a side or until just cooked through. Variations: if kids don't like mustard mix, marinate their portion of chicken cubes in ketchup, a barbecue sauce or some dressing they love, then dip in bread crumbs and proceed with recipe.

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.

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.)