SHAKE 'N BAKE CHICKEN NUGGETS
Shake 'em, bake 'em, eat 'em-in that order. Our Baked chicken nuggets are the best of both worlds, as a Healthy living recipe that still offers the crunchy deliciousness all chicken nuggets should have.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat oven to 400°F.
- Moisten chicken with water; shake off excess water.
- Add 3 or 4 chicken pieces at a time to coating mix in shaker bag; shake to evenly coat. Place chicken in 15x10x1-inch pan. Discard any remaining coating mix.
- Bake chicken 15 min. or until done. Serve with barbecue sauce.
Nutrition Facts : Calories 240, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 790 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 13 g, Protein 26 g
CHICKEN NUGGET TACOS
Kids will love this combination of tacos and chicken nuggets all "wrapped" up in one recipe!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Bake chicken nuggets as directed on package. Cover to keep warm. Reduce oven temperature to 325°F. Heat taco shells and tortillas as directed on box.
- Meanwhile, in small bowl, mix sour cream, taco seasoning mix and enough milk for desired consistency. Set aside.
- Fill each taco shell and tortilla with 2 chicken nuggets, cheese, lettuce and salsa. Drizzle each with sour cream mixture.
Nutrition Facts : Calories 400, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving (2 Tacos), Sodium 890 mg, Sugar 2 g, TransFat 1 g
BAKED CHICKEN KABOBS
i don't always have the grill readily available considering i live in Wisconsin where this year - 2008 - we've had more snow than ever, so i was looking for a baked chicken kabob recipe and low and behold, couldn't find one on Recipezaar. well, i decided to put two recipes i found on the internet together and came up with an easy to make Baked Chicken Kabob recipe which my whole family enjoyed. easy to make, good to eat. hope you enjoy it as much as we did!
Provided by Lulu 280529
Categories Poultry
Time 1h30m
Yield 10-12 kabobs, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- soak 12 wooden skewers in water overnite so they won't burn in the oven.
- place uncooked cubed chicken in a 9x13 pan.
- mix all marinate ingredients together (soy sauce, Russian dressing, sesame seeds, lemon juice, garlic powder, ground ginger) and brush over chicken (use all of the marinate sauce). cover with wrap and place in refrigerator. allow to marinate 4-6 hours (i prepare early in the a.m. if cooking that day for dinner, or the night before if making for lunch - the longer it marinates, the better it tastes and more moist). NOTE: save the marinate sauce as you will be using it later to baste the kabobs.
- cut up all veggies in to 1/2" slices or chunks (of course, not the baby tomatoes or whole mushrooms).
- alternate your assorted veggies on the skewers with the marinated meat. fill those skewers! the more on the skewer, the more satisfied you will be. we find two (2) skewers per person is more than enough.
- pre-heat your oven to 450 degrees.
- place skewers on greased jelly roll pans (i use Pam spray) or any lipped baking pans to catch any drippings. approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length. baste each skewer with the marinate sauce -- use it all up!
- place the basted skewers in the pre-heated 450 degree oven on the center rack. bake for 10 minutes, turn over once. bake for 10-15 minutes longer (20-30 minutes maximum of baking time total depending on size of chicken chunks). check chicken on a few of the skewers to make sure it is thoroughly cooked; also, if using potatoes, check them for doneness, too. if chicken is not completely cooked, bake an additional 5-10 minutes longer than noted above.
- remove the kabobs from the oven and let sit a few minutes. serve with a side of wild rice and mixed greens salad.
- leftovers of these kabobs are wonderful -- warm or cold!
- NOTE: if you don't want to use skewers, use a 9X13 or larger greased pan. place the chicken and veggies in the pan alternating as if you were using skewers. brush completely with the marinate. don't cover the pan. bake at 450 degrees center shelf for 20-30 minutes - don't turn the meat/veggies. check a few pieces of chicken (potatoes too) for doneness. you may need to cook an additional 5-10 minutes. take out of oven and let sit for a few minutes. (i haven't made it this way yet, but understand from a close relative it's easy and tastes great!).
Nutrition Facts : Calories 497.2, Fat 19.6, SaturatedFat 4.6, Cholesterol 92.8, Sodium 1316.2, Carbohydrate 42.5, Fiber 7.6, Sugar 13.3, Protein 41.2
BAKED CHICKEN NUGGETS
A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.
Provided by Teresa C. Rouzer
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 14.6 g, Cholesterol 81 mg, Fat 19.1 g, Fiber 1.4 g, Protein 19.3 g, SaturatedFat 11.4 g, Sodium 989 mg, Sugar 1.2 g
SPICY CHICKEN NUGGETS
Everyone loves chicken nuggets, but sometimes we don't want all the fat that comes with deep frying. This recipe will give you the crispy crunchiness you love about chicken nuggets without the oil. This is an easy recipe and can replace your pre-made (processed, yuck!) frozen chicken nuggets! For more heat, just add some cayenne pepper to the breadcrumbs. Any dipping sauce will do!
Provided by L'amore il Cibo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Put flour in a bowl. Put egg in a second bowl. Pour panko, red pepper flakes, chili powder, paprika, and chives in a third bowl with a lid; mix until combined.
- Dip chicken strips in flour to dust them, then dredge in egg, making sure to let excess egg drop off, and then place in panko mixture. Cover with the lid and shake until chicken is well coated. Transfer to the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 10 to 12 minutes.
Nutrition Facts : Calories 246 calories, Carbohydrate 25.9 g, Cholesterol 111.1 mg, Fat 5.2 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 208.1 mg, Sugar 0.3 g
AIR FRYER CHICKEN NUGGETS
Why have frozen chicken nuggets when you can have them fresh and homemade? They come out perfectly crispy on the outside and tender and juicy on the inside, thanks to the air fryer.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Mix buttermilk and chicken in a large bowl and let soak while you prepare the seasoned flour.
- Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour bread crumbs onto a flat plate.
- Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in breadcrumbs.
- Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray.
- Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 33.5 g, Cholesterol 118.5 mg, Fat 6.8 g, Fiber 0.9 g, Protein 33.4 g, SaturatedFat 2.2 g, Sodium 563.8 mg, Sugar 1.7 g
CHICKEN NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
CHICKEN TATER BAKE
You'll please everyone in the family with this inviting and filling dish. It tastes like a chicken potpie topped with Tater Tots. -Fran Allen, St Louis, Missouri
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese., Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots. , Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer. , To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.
Nutrition Facts : Calories 356 calories, Fat 21g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 844mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 18g protein.
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
OVEN-FRIED CHICKEN TENDERS
You can make anything more delicious, even an all-time family favorite with these easy-to-make-easier-to-finish oven-fried chicken tenders. They're the perfect recipe to put together in no time! The not-so-secret secret ingredients for these homemade chicken tenders are panko bread crumbs, Gold Medal™ flour, and yes, a whole lot of love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Line cookie sheet with foil; spray with cooking spray.
- In shallow dish, place flour. In another shallow dish, beat egg and water. In third shallow dish, mix bread crumbs and cheese. Coat chicken with flour; dip into egg mixture, then coat with bread crumb mixture. Place on cookie sheet.
- Bake 15 to 20 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Serve with dipping sauce.
Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 105 mg, Fat 2, Fiber 0 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 0 g, TransFat 0 g
GRILLED CHICKEN SOFT TACOS
Marinated chicken and grilled veggies make a great taco combo, hot off the grill in less than 1 hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and 1/4 cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.
- Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.
Nutrition Facts : Calories 360, Carbohydrate 26 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 24 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving (2 Tacos), Sodium 770 mg, Sugar 3 g, TransFat 1 g
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