There are so many different chicken nugget recipes out there. Some of them require frying others are baked. Since chicken nuggets are one of the few actual meat products that my children will eat I have tried many different recipes.
My children actually prefer frozen processed chicken nuggets (my husband thinks they are crazy) but they will also eat these two recipes. One is for fried chicken nuggets the other for baked.
Fried Chicken Nuggets
Fill a pan, electric fry pan, or iron skillet, with oil, leaving about 1-inch of pan at the top. Heat the oil to 350 degrees Fahrenheit while you prepare the nuggets.
Cut up about 1 pound of boneless, skinless, chicken into 1-inch pieces. I usually use chicken breasts, but you could also use thighs.
Then for the breading you need to mix 1 cup flour, ¼ tsp salt, ½ tsp paprika, ¼ tsp pepper, and ½ tsp baking soda in a small bowl. Add ½ cup of water and 1TB vinegar. The vinegar reacts with the baking soda and causes the breading to expand when cooking.
Put a few pieces of chicken into the breading and use tongs to place them in the hot oil.
You know the oil is hot when a small piece of bread placed in the oil, rises to the top, sizzles, and starts to brown.
After about two minutes turn the nuggets and cook for an additional two minutes on the other side. The nuggets are done when they are golden brown.
Serve with honey mustard, barbeque sauce, or ketchup. Recipe serves 4-5.
Baked Parmesan Chicken Nuggets
Preheat the oven to 375 degrees Fahrenheit.
Cut up about 1 pound of boneless, skinless, chicken into 1-inch pieces. I usually use chicken breasts, but you could also use thighs.
Put 2 cups of cornflakes between two layers of plastic wrap and fold up the edges. Then use a rolling pin and crush the cornflakes.
In a bowl, mix together the corn flakes, 1 TB flour, 1 tsp salt, ½ tsp pepper, and 1/3 cup parmesan cheese.
Beat 1 egg with 1 TB water.
Dip the nuggets in the egg mixture, then roll in the crumbs.
Bake for 12-14 minutes or until the chicken is cooked through.
Serve with honey mustard, barbeque sauce, or ketchup. Recipe serves 4-5.