I’m constantly trying to get my kids to eat what I cook for them and not dine on store bought chicken nuggets that I heated up in the oven. So last night I made homemade nuggets with organic chicken and gluten-free bread crumbs.
It was a hit, sort of. My 6-year-old complained that they weren’t the right shape (uniform and made my a machine), but both kids ended up loving it. When I make it again I’ll cut the chicken in smaller pieces. I used the leftover batter to make breaded wild salmon for the husband and I, by simply adding a little chili powder to the bread crumb mixture to give it more flavor. The greens seen here are with garlic, onion, roasted tomatoes and green chilis.
For chicken nuggets:
Whisk 1/3 cup buttermilk and one egg in a bowl and let chicken tenders (or nuggets) soak for a few minutes.
In another bowl, combine 1 cup Southern Homestyle Corn Flake Crumbs, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and salt and pepper.
Dip the chicken in one piece at a time, coating it completely. Cook in Canola or Corn oil over medium heat until they are golden brown, about 5 minutes per side. Cool them on a rack or on a plate with paper towel.
I don’t use buttermilk very much, but I sometimes run across a recipe that calls for it. Bob’s Redmill carries buttermilk powder and it’s so handy. You just add water and make as much as you need. It worked well with this recipe.