We are starting to get into “eating things on a toothpick” around here. So I made up a little chicken nugget recipe that is quick, easy and most of all, kid friendly.
2 T. milk
2 chicken breast halves
Something for coating (see notes at end for ideas)
Preheat oven to 375. Mix a little milk and an egg in a baggie and squish around until combined. Cut up a couple of chicken breasts into 1/2″ pieces, then add to baggie. Let them set for a few minutes or longer if you have the time. Then dump them into a colander to drain. Rinse out the baggie and dry with a paper towel. Put the chicken in and however much coating looks right. Shake until well-coated, then put on foil-lined, Pammed cookie sheet. Spray Pam on top of the chicken too. Cook for 8-10 minutes.
Note: The coating can be anything – regular breadcrumbs, panko breadcrumbs, a little parmesan – those are traditional. But if you have some chips (of any kind), try grinding those up. As luck would have it, I didn’t have any of those around today, so I ground up… Cheerios. I added a little parmesan and salt, and it was good. Also, I haven’t really found a dip that Hudson likes yet, but honey mustard or ketchup seem like good options. Enjoy, and please feel free to share your coating and dipping ideas!