Homemade Chicken Nuggets
I got this recipe from the freeze-ahead cookbook, 30 Day Gourmet by Wolkenhaus and Slagle.
Baked Chicken Nuggets
2 lbs. boneless chicken breasts
1/4 cup mayonnaise
1/4 cup milk
2 tsp. dry mustard
1 tsp. onion powder
Coating Mix
4 slices bread
1/2 tsp. paprika
Cut the chicken into tenders or nuggets.
Mix mayo, milk, mustard and onion powder together. Blend well.
Place all chicken pieces into the sauce and coat thoroughly. Set aside.
Whirl the bread slices into a food processor. Add the paprika and blend. Place crumbs in a plastic bag. Take the chicken from the sauce. (Letting excess drip off first.) Place in bag and shake to coat. Do this is several smaller batches.
Place coated nuggets on greased or spray-treated cookie sheet. Bake at 375 degrees for 20 to 30 minutes depending on size of the pieces. Remove from oven. Cool and freeze or serve immediately.
You can add other spices to the coating mix.
Baked Chicken Nuggets
2 lbs. boneless chicken breasts
1/4 cup mayonnaise
1/4 cup milk
2 tsp. dry mustard
1 tsp. onion powder
Coating Mix
4 slices bread
1/2 tsp. paprika
Cut the chicken into tenders or nuggets.
Mix mayo, milk, mustard and onion powder together. Blend well.
Place all chicken pieces into the sauce and coat thoroughly. Set aside.
Whirl the bread slices into a food processor. Add the paprika and blend. Place crumbs in a plastic bag. Take the chicken from the sauce. (Letting excess drip off first.) Place in bag and shake to coat. Do this is several smaller batches.
Place coated nuggets on greased or spray-treated cookie sheet. Bake at 375 degrees for 20 to 30 minutes depending on size of the pieces. Remove from oven. Cool and freeze or serve immediately.
You can add other spices to the coating mix.
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