Chicken Nuggets..Homemade and Healthier Too

The other night I was hungry for chicken nuggets…But not the kind from Ronald’s house.  I craved the homemade kind…the crispy, yummy, baked kind.  

I’ve made chicken nuggets with our grandkids for years because the ones we make are made with simple, wholesome ingredients and no preservatives or additives. I just feel good knowing what those little kids are putting into their mouths…and their tummies! 

Meemaw’s Tip: When handling raw chicken, take extra care to wash your hands, counter, cutting board and utensils with hot soapy water. And make sure children never skip this step if you allow them to help with the preparation!

So here is my version of simple, tasty chicken nuggets…ready for the oven. Sometimes I leave the chicken in big chunks and leave the corn flake crumbs bigger like this…

And sometimes I cut the chicken into strips and crush the corn flakes into finer crumbs like this…

I LOVE the maple BBQ sauce at The Vine  Tavern & Eatery in Iowa City, so I invented my own simple version as a dipping sauce.

So the next time you get a craving for chicken nuggets…make your own.

You’ll be glad you did…and your family will thank you too!

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Chicken Nuggets...Homemade And Healthy

Author Meemaw

Ingredients

• 1 Whole Boneless Skinless Chicken Breast
• 2 C. Corn Flakes Crushed
• 1 C. Milk or Buttermilk
• 1/2 C. Parmesan Cheese Grated
• 1/2 tsp. Salt
• 1/2 to 1 tsp. Garlic Powder Divided
• 2 Eggs Beaten
• 1 tsp Dried Parsley Flakes Or fresh if you have it!

Instructions

1. CHICKEN NUGGETS

   In a bowl, mix egg, milk (or buttermilk), 1/2 of the garlic powder and mix well. 

   Cut the chicken breast into strips or chunks and soak in milk mixture. (I try to do this several hours before dinner.)

   Place corn flakes in zip lock bag and crush into fine crumbs. Pour crumbs into a flat bowl and add the other half of garlic powder, Parmesan cheese and salt and parsley flakes and mix well. 

   Drain the chicken and discard the milk mixture.

   Dredge each piece of chicken in the crumb mixture, and press the mixture onto the chicken.

   Spray a cooling rack with cooking spray and place on a rimmed baking sheet. (Line the sheet with foil if desired for easy clean up.)

   Arrange the chicken on the rack and refrigerate for an hour if possible to "set" the coating mixture.

   Bake in a preheated 400 to 425 degree oven until chicken is cooked through. (I can't tell you how long because everyone cuts chicken into different size pieces.)

   FOR THE HONEY MAPLE BBQ SAUCE combine 1/2 C. Bottled BBQ Sauce, 1 Tblsp Honey and 1 Tblsp Maple Syrup. Mix well. Dip warm chicken into the sauce if desired. ENJOY!