There’s always a stash of chicken nuggets in our freezer and if you have small children, I bet there’s probably a box or two in your freezer as well. Bell & Evan’s yummy, breaded, boneless, skinless chicken breasts get thumbs up in our households. But, we all know, homemade chicken nuggets really blow frozen away. When you’ve got a little time, and a little extra patience for a big, happy mess, help your kids make their own nuggets. Our kids delight in rolling up their sleeves, getting dirty and having fun in the kitchen. Hands get gooky and there is always a hefty dusting of flour and bread crumbs on the floor, but it’s worth the mess to watch the kids have so much fun. Experts say that the best way to get children to open their minds to different foods is to get ’em in the kitchen. We keep trying!
- 1 pound boneless skinless chicken thighs (We love thighs but chicken breasts work fine too.)
- salt
- freshly ground pepper
- 3/4 cup quinoa flour, or AP flour (see note)
- 2 teaspoons garlic powder
- 2 large eggs
- 1 cup gluten-free breadcrumbs or Panko (Japanese bread crumbs) (see note)
- 2 tablespoons butter
- 2 tablespoons canola oil, or refined coconut oil
Preheat the oven to 375 degrees F. Clean up the chicken thighs by removing any excess fat or gristle. Cut into bite size pieces, about 11/2 inches each. Season with salt and pepper. Pull out three bowls, preferably soup or pasta bowls. Mix together the flour and garlic powder in one of the bowls. Whisk together the eggs in another bowl. Pour the breadcrumbs into the last bowl. Line the bowls up… flour, eggs, breadcrumbs. Now the fun begins! Roll up your sleeves and dredge the chicken into flour with one hand, using the other hand to dip in the egg, then switching back to the “dry” hand to dredge in breadcrumbs. Place the prepared chicken nuggets on a plate. Repeat til all the chicken nuggets are breaded. Meanwhile, heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon canola oil. When the skillet is hot and the fat is bubbling, add half the nuggets. Reduce heat to medium (or even medium-low depending on your oven), and cook for 5-7 minutes per side. The goal is to get a crispy golden brown color on both sides. YOU DONT WANT TO COOK THEM TOO FAST or they will be too dark on the outside and undercooked on the inside! Place cooked nuggets on a paper towel-lined sheet tray. Wipe out the skillet and repeat process. Warm nuggets in the oven if necessary just before serving. Just make sure to remove the paper towels first. Oh, one more thing. These little nuggets will look slightly pink in the center if you use thigh meat. This does not mean that they are undercooked.
Makes about 24 nuggets: Serves 4
Note: As you probably know by now, we are hip to gluten free products. We don’t have Celiac disease (in which gluten damages the absorptive surface of the small intestine, preventing the body from absorbing important nutrients). But we do suspect we’ve got an intolerance to wheat, due to the lethargy we feel after consuming it. So… organic quinoa flour is a great alternative to AP flour, as it is a complete protein that enhances the nutrition of countless dishes. Also, look for gluten free breadcrumbs. Glutino is our favorite brand.
Mary Corpening Barber and Sara Corpening Whiteford are the authors of the best-selling Bride & Groom First and Forever Cookbook, and many more.
Homemade Chicken Nuggets
There’s always a stash of chicken nuggets in our freezer and if you have small children, I bet there’s probably a box or two in your freezer as well. Bell & Evan’s yummy, breaded, boneless, skinless chicken breasts get thumbs up in our households. But, we all know, homemade chicken nuggets really blow frozen away. When you’ve got a little time, and a little extra patience for a big, happy mess, help your kids make their own nuggets. Our kids delight in rolling up their sleeves, getting dirty and having fun in the kitchen. Hands get gooky and there is always a hefty dusting of flour and bread crumbs on the floor, but it’s worth the mess to watch the kids have so much fun. Experts say that the best way to get children to open their minds to different foods is to get ’em in the kitchen. We keep trying!
Preheat the oven to 375 degrees F. Clean up the chicken thighs by removing any excess fat or gristle. Cut into bite size pieces, about 11/2 inches each. Season with salt and pepper. Pull out three bowls, preferably soup or pasta bowls. Mix together the flour and garlic powder in one of the bowls. Whisk together the eggs in another bowl. Pour the breadcrumbs into the last bowl. Line the bowls up… flour, eggs, breadcrumbs. Now the fun begins! Roll up your sleeves and dredge the chicken into flour with one hand, using the other hand to dip in the egg, then switching back to the “dry” hand to dredge in breadcrumbs. Place the prepared chicken nuggets on a plate. Repeat til all the chicken nuggets are breaded. Meanwhile, heat a large skillet over medium heat and add 1 tablespoon butter and 1 tablespoon canola oil. When the skillet is hot and the fat is bubbling, add half the nuggets. Reduce heat to medium (or even medium-low depending on your oven), and cook for 5-7 minutes per side. The goal is to get a crispy golden brown color on both sides. YOU DONT WANT TO COOK THEM TOO FAST or they will be too dark on the outside and undercooked on the inside! Place cooked nuggets on a paper towel-lined sheet tray. Wipe out the skillet and repeat process. Warm nuggets in the oven if necessary just before serving. Just make sure to remove the paper towels first. Oh, one more thing. These little nuggets will look slightly pink in the center if you use thigh meat. This does not mean that they are undercooked.
Makes about 24 nuggets: Serves 4
Note: As you probably know by now, we are hip to gluten free products. We don’t have Celiac disease (in which gluten damages the absorptive surface of the small intestine, preventing the body from absorbing important nutrients). But we do suspect we’ve got an intolerance to wheat, due to the lethargy we feel after consuming it. So… organic quinoa flour is a great alternative to AP flour, as it is a complete protein that enhances the nutrition of countless dishes. Also, look for gluten free breadcrumbs. Glutino is our favorite brand.