Adults take note: I made these one time thinking that the kids would gobble them up, and it turns out that Mike requests them now, so go figure! It is a genius recipe I adapted from The Baby Bistro Cookbook. It is actually really fun to do and there’s only a few other things I know as family-friendly as chicken nuggets! Serve with your favorite sides, I like to make sauteed mushrooms and peas and mashed potatoes. And of course, don’t forget a dipping sauce or two. For me, pass the Sweet Baby Ray’s bbq sauce.
|Chicken Nuggets|| |
- ¾ cup panko bread crumbs (They are Japanese bread crumbs but are available right in the regular bread crumb section, I bought Kikkoman brand in a box.)
- ¼ teaspoon salt
- ¼ teaspoon paprika (regular paprika, not smoked)
- 1 pound ground chicken
- ⅓ cup vegetable oil
- Preheat oven to 300ºF.
- In a large mixing bowl, mix the bread crumbs with the salt and paprika. Set up a station with the mixing bowl of breadcrumbs, a large plate, and a sheet tray lined with foil and a baking rack inserted (if you have one). The bowl will be to coat the nuggets, the plate will be to store them once formed, and the sheet tray will be to place them once they are cooked to drain and keep warm in the oven.
- Using a knife, score the ground chicken in the package in half, then half again, continuing until you have an idea of how large the nuggets should be to make about 30. Use a spoon to scoop out the chicken and lightly pat into a nugget shape. Toss into the breadcrumbs, coating thoroughly. Set aside on the plate.
- Heat the oil in a large saute pan over medium-high heat for a few minutes. You can test the oil with a few breadcrumbs (it should sizzle away) or one nugget.
- Working in batches so you don't crowd the pan, cook the nuggets for about 3 minutes per side, until golden, crispy and cooked through. You can keep the finished nuggets warm in the oven while you finish the rest. Enjoy!