SOUR CREAM & ONION CHICKEN NUGGETS
I saw this recipe on an episode of Paula Deen's show and tweaked it to make it a bit easier. These nuggets can be made for dinner or even served as appetizers for a party. I've found that regular sc&o chips work better than rippled ones, but you can use either. Also if you bread the chicken in a large ziploc bag clean up is SO much faster. You could also use a cooking spray instead of the butter. Enjoy!!
Provided by coffy_bean
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- In a small bowl, beat together egg, pepper, and milk.
- Dip chicken pieces into milk mixture and transfer to ziploc bag with chips.
- Gently toss chicken around in bag until completely coated. (you may want to do this in batches).
- Place chicken on baking pan and drizzle with melted butter.
- Bake for 15-18 minutes, or until crispy and brown.
Nutrition Facts : Calories 470.5, Fat 33.6, SaturatedFat 15.1, Cholesterol 210.6, Sodium 244.3, Carbohydrate 0.5, Sugar 0.1, Protein 39.8
ONION NUGGETS
I used to make these when my kids were home and I had onions from the garden. If you like onion rings, you will like these. They are easier and would also freeze well. Just reheat and crisp in the oven. We always dipped in ketchup or some ranch dressing. My kids would eat the leftovers as a snack and I guess they could be an...
Provided by Mary Ann Hanson
Categories Other Snacks
Time 25m
Number Of Ingredients 9
Steps:
- 1. Prep all the ingredients and put about a 1/2 inch oil in a deep, heavy skillet. Begin to heat oil. I did mark panfry as the cooking method because I always flattened them out a little on the bottom of the skillet. Was not quite sure.
- 2. Mix together first six ingredients.
- 3. Stir in enough cold water to make a VERY thick batter.
- 4. Add onions. Mix completely.
- 5. Check to see if oil is hot by dropping a tiny bit of batter into it. If it sizzles and fries, it is hot. (Sorry. This is just what my grandma did. It is what my mom did. It is just what I do.)
- 6. Drop dough by skant teaspoons into hot oil. Flatten slightly. Flip over after brown on one side. Brown on the other side.
- 7. Remove from oil and drain on toweling. Put in a warm oven until all nuggets are done.
- 8. Serve. To freeze, cool completely and freeze on a cookie sheet. When frozen, transfer to a freezer bag or container. I would reheat in a 375 oven until crisp and hot.
- 9. Note: If you make these larger they will be more like onion fritters. Puffier and softer. It just depends on what you want or need for the meal.
ONION BURGERS
Early in the writing of this book, I struggled to get my ruminations on paper. Although I hesitate to call my temporary impasse writer's block, I can't imagine much worse. Words wouldn't come. And the ones that did weren't smart or engaging or funny. After an eternity of fretting, I began making burgers for lunch. My intent was to cook my way through the recipes I planned for the book. This onion burger was the first thing I tried. After 2 days of oniony repasts, the dark cloud lifted and the words came.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
- With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
- Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.
THE BEST EVER CHICKEN NUGGETS
This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.
Provided by Nichole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
- Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
- Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g
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