Wednesday, January 5, 2011

Homemade Chicken Nuggets

My friend, Amanda brought these to us the night we brought Savannah home from the hospital.  My first reaction was that they tasted like nuggets from Chick-Fil-A.  Go ahead, make them and see for yourself!

Original Source:  A. Avery
1 lb chicken breasts or tenders, cubed 

1/2 cup Italian bread crumbs
1/4 cup Parmesan cheese  The powdery stuff in the green canister works better than shredded!
1 package onion soup mix
a little bit of melted butter for drizzling

Preheat oven to 400 degrees.
Mix bread crumbs, Parmesan and soup mix into Ziploc bag or bowl with tight-fitting lid.
Add cubed chicken and shake to coat.
Place coated chicken on greased cookie sheet.
Drizzle melted butter on top.
Cook 5-7 minutes per side.

These nuggets can be frozen for later use.  If you choose to do that, here are a few tips...
  • It's best to use fresh chicken.  I've read some mixed thoughts on refreezing chicken that's been frozen once already.
  • Cook nuggets 3-4 minutes per side.  Let cool on cookie sheet.  Once nuggets are cool transfer entire pan to freezer.  Once nuggets are frozen individually place them in labeled freezer bag. 
  • No need to thaw before baking.  Place in 400 degree oven and bake a few minutes on each side, until done.

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