Tuesday, March 2, 2010
Healthier Homemade Chicken Nugget
One thing I don't enjoy about a lot of quick meal plans is the use of frozen, processed foods. Not that those foods are tasty, but they are expensive (and I'm not a couponer) and exceedingly unhealthy! Unfortunately, the toddler LOVES chicken Nuggets. I bought some on sale once, and she ate them everyday for lunch for an entire week. Right then I decided that frozen processed foods are not going to be a regular occurence on my menu, so I came up with an alternative I'd love to share:
Homemade, extremely yummy, and much more healthy Chicken Nuggets. You need about 20 minutes, depending on how big a batch you want to make. You can make a ton and freeze, or keep in your fridge, or just make enough for lunch/dinner. The recipe would make enough for 4 people at least!
4 Boneless, skinless chicken breasts, cubed into 1-2 inch pieces.
1 cup (ish) Italian bread crumbs (You can use regular, but I like the seasonings.)
1/2 cup parmesan cheese.
1/3 cup Olive oil (or canola, still pretty healthy.
Mix bread crumbs and Parm cheese in a tupperware container (with lid. Sometimes I soak my chicken pieces in milk before adding it to the mixture, but you don't have to. Add the chicken and shake shake shake.
Meanwhile, heat oil in a skillet. You want it to be about 1/8 inch covering the bottom of the pan. Make sure the oil is hot before adding the chicken, or the chicken will soak up too much oil. I use a little lower than medium-high temperature. If it's too hot, the outsides of the chicken will burn and the inside will be raw.
Once the oil is hot, drop your chicken in one piece at a time. Cook 1-2, minutes, turn and cook 2 more minutes. Really, you want each side to be golden brown.
Remove chicken from pan and place on paper-towel lined plate (to absorb extra oil).
You may have to fry the chicken in separate batches, depending on how big your skillet is.
I think these taste great with no sauce, or even on a salad! YUM! DD dips hers in ranch!