Monday, March 17, 2008

Kid Tested, Mother Approved Chicken Nuggets

Chicken Nuggets are so unphotogenic. They could never make it on a cat walk or in Hollywood or in New York for that matter. What these nuggets lack in beauty, they make up for in taste and nutrition! Don't take my word for it, try them.

Sometimes a mother just wants to be loved. Instead of making my children my own personal taste-testing guinea pigs, tonight I made them what they want...chicken nuggets. There was no mutiny at the table. There were no tears. There was just lip smackin', finger-lickin' and wild begging for seconds. Alas, a harmonious dinner table!

Are you ready for the shocker? These chicken nuggets are good. They're so good, I think I may actually bake them for myself when my nest is empty and chil'ren are all grown (if I make it that long, God help me). Not only are they good, they are good for you. By adding some unexpected ingredients into the breading, they taste yummier than your standard chicken nugget and they have some nutritional value.

Tomorrow, I'm having leftovers for lunch Shhh! Don't tell the kids.

My recipe is a compilation of various recipes I have used in the past, but with an emphasis on Jessica Seinfeld's chicken nuggets from her book Deceptively Delicious.

Baked Chicken Nuggets with Lite Honey Mustard Dip
(or baked chicken breast for grown-ups)

1 lb. boneless, skinless chicken breast, chopped into 1" to 1 1/2" pieces
1 cup buttermilk,
1 T. hot sauce (Tabasco or the like)

1 cup bread crumbs or panko crumbs
1/2 cup flaxseed meal
1/4 cup Parmesan cheese, grated
1/2 t. paprika
1/2 t. garlic powder
1/2 t. salt

1 egg
1/2 cup broccoli puree (optional)

1/4 cup dijon mustard
2 T. lite mayo
2 T. honey

1. Mix buttermilk and hot sauce in one gallon Ziplock bag. Add chicken and marinate overnight in refrigerator or at room temperature 30 minutes to 1 hour.

2. Mix bread crumbs & next 5 ingredients (through salt). Set aside.

3. Beat egg and broccoli puree in small bowl.

4. Dip chicken nuggets into egg mixture and then into crumb mixture until completely coated.

5. Arrange chicken on large cookie sheet or two 9x13 pans being careful to not crowd chicken.

6. Bake at 400 degrees for 20 minutes.

7. While baking, mix mustard, honey and mayo for a yummy dipping sauce.

Serve on paper plates, with paper napkins and with the T.V. on. You will be nominated for mother-of-the-year! (We don't really eat dinner with the T.V. on... that would defeat the purpose of all this cooking I do to make my family sit down and talk to me.)

This is powdered buttermilk. It is good to have on hand and lasts a long time. Don't just buy it for the chicken nugget recipe, make these pancakes with it.

The kids asked that I take a picture of their plates after they ate. I guess they are proud and since an empty plate is usually praised around here, why not take a picture? They must really be confused when they see me taking pictures of their dinner before we eat.

This is the honey mustard dip. Loooove it! Sweet and tangy. It is for the adults because the kids just use ketchup. Go figure.


Jess said...

Did you use the broccoli puree? My boys are nugget obsessed!

Kristy said...

Yes, I did Jessica. Actually I had some in my freezer and just pulled it out. Steam broc. for 6-7 minutes then puree in blender for about 2 minutes. Add a few teaspoons of water to make it smooth. I think it adds a great taste and the kids have no idea! You can add it to spag sauce and other things without them realizing.

Lorie said...

I will try this soon. I am sure you are right and CJ will LOVE it!!