CHICKEN NUGGETS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs.
- Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup.
BAKED CHICKEN NUGGETS
A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.
Provided by Teresa C. Rouzer
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 14.6 g, Cholesterol 81 mg, Fat 19.1 g, Fiber 1.4 g, Protein 19.3 g, SaturatedFat 11.4 g, Sodium 989 mg, Sugar 1.2 g
THE BEST EVER CHICKEN NUGGETS
This recipe has been in our family for years. The only problem with it is that there's never enough. It's great for parties, too.
Provided by Nichole
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
- Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
- Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 51.2 g, Cholesterol 162.2 mg, Fat 17.8 g, Fiber 2.4 g, Protein 35.6 g, SaturatedFat 3.3 g, Sodium 4174.7 mg, Sugar 0.4 g
CHICK-FIL-A CHICKEN (AND NUGGETS) COPYCAT
After looking on the internet for days for a Chick-Fil-A copycat and finding only plain old fried chicken recipes, I decided to try and imitate it myself. It came out pretty darn close I think! There are two crucial ingredients chick-fil-a uses that most recipes dont have- pickle juice and sugar. They also use MSG- but its also ok without it if you dont like it. Just cut up the breasts into chunks and follow recipe for nuggets. (Edit: I also have to say I love Chick- Fil-A and that I think they're a great company. I encourage anyone to visit if they can, the staff is always so nice and polite at every location I've been to! Its just too bad they don't have more locations!)
Provided by exzentriker
Categories Chicken Breast
Time 1h20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound chicken breasts till they are thin enough for your taste. (I find a lot of breasts are really too thick for a sandwich so I pound out the thick part a little) Cut into chunks if you want nuggets.
- Place chicken in plastic bag with pickle juice and marinate for an hour (preferably overnight).
- Mix up eggs in seperate bowl for the egg wash.
- Mix flour and remaining spices in another shallow bowl.
- Remove chicken from the pickle juice maranade and drain well. Dip into the egg wash and then into the flour mixture.
- Fry the chicken however you prefer here. I pan fried mine in a few tablespoons of oil and it turned out fine. Chick-Fil-A deep fries theirs in a pressure cooker, so you can try that if you are feeling adventurous.
Nutrition Facts : Calories 426.9, Fat 16.2, SaturatedFat 4.7, Cholesterol 185.8, Sodium 709.6, Carbohydrate 31.1, Fiber 1.2, Sugar 6.5, Protein 36.8
BAKED CHICKEN NUGGETS
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
- Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
- Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.
- Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.
Nutrition Facts : Calories 359 g, Fat 12 g, Fiber 1 g, Protein 32 g, SaturatedFat 4 g
CHICKEN NUGGETS
I like to make these golden chicken nuggets because they're so quick and easy. My whole family loves them. You can also use the seasoning to cook chicken breast halves. Stack them on rustic bread with mayo, lettuce and tomato for delicious sandwiches. -Annette Ellyson, Carolina, West Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large shallow dish, combine the first 6 ingredients. Flatten chicken to 1/2-in. thickness, then cut into 1-1/2-in. pieces. Add chicken, a few pieces at a time, to dish and turn to coat., In a large skillet, cook chicken in oil in batches until meat is no longer pink, 6-8 minutes.
Nutrition Facts : Calories 212 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 435mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
COPYCAT CHICK-FIL-A CHICKEN NUGGETS
I developed this recipe to copycat Chick-fil-A chicken nuggets. I knew I had a winner the first time I made them because the whole family fought over who got the last one! For a dipping sauce, combine barbecue sauce and Dijon mustard, then stir in honey to add some sweetness. -Jeni Pittard, Statham, Georgia
Provided by Taste of Home
Categories Dinner
Time 24m
Yield 8 servings
Number Of Ingredients 15
Steps:
- In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.
Nutrition Facts : Calories 307 calories, Fat 16g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 514mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 0 fiber), Protein 24g protein.
HOMEMADE CHICKEN NUGGETS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.
- Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.
- Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.
CRISPY CHICKEN NUGGETS
This is easy and a quick kids meal.
Provided by Bryon Dean Thomas
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
- Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
- Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 16.6 g, Cholesterol 59.3 mg, Fat 10.3 g, Fiber 0.1 g, Protein 13.9 g, SaturatedFat 2.9 g, Sodium 128.8 mg, Sugar 7.5 g
FRIED CHICKEN NUGGETS
In El Dorado, Arkansas, Dorothy Smith stirs together pancake mix and lemon-lime soda to create the quick coating for these tender chicken chunks.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a 2-qt. microwave-safe bowl. Cover and microwave on high for 6-8 minutes or until juices run clear, stirring every 2 minutes; drain. In a shallow bowl, combine the pancake mix, soda and butter., Heat oil in an electric skillet or deep-fat fryer to 375°. Dip chicken cubes into batter; fry in oil, in batches, for about 2 minutes on each side or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 383 calories, Fat 19g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 542mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.
AIR FRYER CHICKEN NUGGETS
Why have frozen chicken nuggets when you can have them fresh and homemade? They come out perfectly crispy on the outside and tender and juicy on the inside, thanks to the air fryer.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Mix buttermilk and chicken in a large bowl and let soak while you prepare the seasoned flour.
- Combine flour, Parmesan cheese, paprika, parsley, salt, and pepper in a large bowl. Beat eggs in a separate bowl. Pour bread crumbs onto a flat plate.
- Dredge each chicken nugget first in flour, then in beaten egg, and finally coat in breadcrumbs.
- Preheat the air fryer to 400 degrees F (200 degrees C). Spray the basket with cooking spray. Place as many nuggets into the basket as you can without overcrowding. Lightly mist the tops of the nuggets with cooking spray.
- Cook for 10 minutes. Flip chicken nuggets and cook for an additional 2 minutes. Remove and repeat with remaining nuggets.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 33.5 g, Cholesterol 118.5 mg, Fat 6.8 g, Fiber 0.9 g, Protein 33.4 g, SaturatedFat 2.2 g, Sodium 563.8 mg, Sugar 1.7 g
SPICY CHICKEN NUGGETS
Everyone loves chicken nuggets, but sometimes we don't want all the fat that comes with deep frying. This recipe will give you the crispy crunchiness you love about chicken nuggets without the oil. This is an easy recipe and can replace your pre-made (processed, yuck!) frozen chicken nuggets! For more heat, just add some cayenne pepper to the breadcrumbs. Any dipping sauce will do!
Provided by L'amore il Cibo
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Put flour in a bowl. Put egg in a second bowl. Pour panko, red pepper flakes, chili powder, paprika, and chives in a third bowl with a lid; mix until combined.
- Dip chicken strips in flour to dust them, then dredge in egg, making sure to let excess egg drop off, and then place in panko mixture. Cover with the lid and shake until chicken is well coated. Transfer to the prepared baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 10 to 12 minutes.
Nutrition Facts : Calories 246 calories, Carbohydrate 25.9 g, Cholesterol 111.1 mg, Fat 5.2 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 1.5 g, Sodium 208.1 mg, Sugar 0.3 g
PANKO CHICKEN NUGGETS
Few foods are more kid-friendly than nuggets, but do you ever wonder what's in them? Rest assured with these easy homemade ones. They can be breaded in advance and fried up the day of, or just bread and fry them the night before for maximum convenience. Buttermilk and panko makes them both tender and crispy, and your kids will love them
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk the egg and buttermilk in a medium bowl. Soak chicken pieces in egg mixture while you gather remaining ingredients. Meanwhile, in another shallow bowl combine panko with paprika, garlic powder, Italian seasoning, and salt and pepper, to taste. Set a rack on a cookie sheet lined with paper towels.
- Heat oil in a large skillet over medium heat. Lift chicken from buttermilk, letting excess liquid drain back into the bowl, then dip into panko and turn to coat on all sides.
- Carefully place chicken in oil and cook until they are golden and crispy and cooked through, about for 5 minutes per side. Transfer chicken to the rack to cool. Place in sealed container. Pack in a lunch box with their favorite veggies and ranch, honey mustard or barbecue sauce for dipping.
Nutrition Facts : Calories 408 calorie, Fat 24 grams, SaturatedFat 2.5 grams, Cholesterol 108 milligrams, Sodium 329 milligrams, Carbohydrate 18 grams, Fiber 1 grams, Protein 28 grams, Sugar 1 grams
CRISPY CHICKEN NUGGETS
"With a crisp golden coating, these moist and tender bite-size pieces of chicken are greeted with enthusiasm whenever I serve them as a hearty snack or party appetizer," says Cathryn White of Newark, Delaware.
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until chicken is no longer pink.
Nutrition Facts : Calories 383 calories, Fat 23g fat (13g saturated fat), Cholesterol 128mg cholesterol, Sodium 747mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
TOFU NUGGETS THAT TASTE LIKE CHICKEN RECIPE BY TASTY
Here's what you need: extra firm tofu, low sodium soy sauce, nutritional yeast, garlic powder, kosher salt, grapeseed oil, hot sauce, unsweetened soy milk, apple cider vinegar, all purpose flour, cornstarch, unsweetened soy milk, apple cider vinegar, panko breadcrumbs, nutritional yeast, garlic powder, paprika, onion powder, kosher salt, black pepper, cayenne, olive oil, canola oil, nonstick cooking spray, honey mustard, barbecue sauce
Provided by Rachel Gaewski
Categories Lunch
Yield 3 servings
Number Of Ingredients 26
Steps:
- Drain the tofu, then wrap in a clean dish towel and place a heavy object, such as a cast iron pan, on top. Press the tofu for 20-30 minutes, until the towel is soaked through.
- Place the pressed tofu back in its container and wrap with reusable wrap. Freeze for at least 6 hours, up to overnight.
- Remove the tofu from the freezer and place in a microwave-safe bowl over a clean dish towel. Defrost in the microwave until completely thawed and the dish towel is soaked through, 10-15 minutes.
- Wrap the tofu in a clean dish towel and press again for another 20-30 minutes, until the dish towel is soaked through and the tofu is half its original thickness.
- While the tofu is pressing, make the marinade: In a medium bowl, whisk together the soy sauce, nutritional yeast, garlic powder, salt, grapeseed oil, hot sauce, soy milk, and apple cider vinegar.
- Tear the tofu into bite-size pieces that resemble chicken tenders or nuggets. Add the tofu to the marinade and stir to coat. Marinate for at least 30 minutes at room temperature, or up to 1 hour, stirring halfway through.
- While the tofu is marinating, set up the breading station: In a shallow bowl, mix together the flour and cornstarch. In a separate shallow bowl, mix together the soy milk and apple cider vinegar. In a third shallow bowl, mix together the bread crumbs, nutritional yeast, garlic powder, paprika, onion powder, salt, pepper, cayenne, and olive oil (only if baking the tofu).
- If deep-frying the tofu, heat the canola oil in a medium pot over medium heat until it reaches 375°F (190°C).
- Alternatively, if baking the tofu, preheat the oven to 400°F (200°C).
- When the tofu is done marinating, coat the pieces first the flour mixture, then in the soy milk mixture, then again in the flour mixture, again in the soy milk mixture, and finally in the bread crumb mixture.
- If deep-frying the tofu, add the tofu to the hot oil in batches and cook for 90-120 seconds, until golden brown and crispy. Remove from pan with a slotted spoon and transfer to a plate lined with paper towels to drain.
- If baking the tofu, line a baking sheet with a nonstick mat or parchment paper and grease with nonstick spray. Add the tofu to the baking sheet and spray the tops with nonstick spray, then bake for 20-25 minutes, flipping halfway through, until golden brown.
- Serve with honey mustard or barbecue sauce for dipping.
- Enjoy!
PRETZEL CRUSTED CHICKEN NUGGETS SALAD
Steps:
- For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.
- Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.
- For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.
- For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.
CRISPY, BATTERED CHICKEN NUGGETS
Make and share this Crispy, Battered Chicken Nuggets recipe from Food.com.
Provided by Mebriella
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Instructions.
- Fill fryer or heavy bottomed pot with at least 2 inches of peanut oil. Bring to 350 degrees F.
- Combine remaining ingredients except chicken in a medium bowl and whisk until smooth.
- Add chicken and toss to coat. Let sit in fridge while oil heats up (10 minutes).
- When oil is ready fry the chicken pieces in batches, until golden brown (about 4-5 minutes). Remove chicken from fryer and let drain on a paper towel lined plate.
- Enjoy!
Nutrition Facts : Calories 261.5, Fat 13.9, SaturatedFat 3.6, Cholesterol 72.6, Sodium 174, Carbohydrate 7, Fiber 0.2, Sugar 0.1, Protein 24.1
BAKED CHICKEN NUGGETS
Easy chicken nuggets that my kids like. They dip theirs in ketchup. I like them dipped in marinara sauce or honey mustard.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the first 5 ingredients to a zip-top plastic bag; shake to combine.
- Cut chicken into 1-inch pieces.
- Dip the chicken pieces into the melted butter, then add a few at a time into the breadcrumb mixture; shake to coat.
- Place on a lightly greased baking sheet.
- Bake at 400° for 20 minutes or until tender.
SPICY CHICKEN NUGGETS
We devour these spicy chicken nuggets at least once a week. If you want to tone down the heat, skip the chipotle pepper. -Cheryl Cook, Palmyra, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a shallow bowl, mix bread crumbs, cheese and, if desired, chipotle pepper. Place butter in a separate shallow bowl. Dip chicken pieces in butter, then in crumb mixture, patting to help coating adhere., Place chicken on a greased 15x10x1-in. baking pan; sprinkle with remaining crumb mixture. Bake 20-25 minutes or until no longer pink.
Nutrition Facts : Calories 371 calories, Fat 22g fat (10g saturated fat), Cholesterol 113mg cholesterol, Sodium 527mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
GLUTEN-FREE CHICKEN NUGGETS
My 2-year-old was diagnosed with Celiac. After experimenting with several failed chicken nugget recipes, I finally came up with one the whole family loves. This is a mild-tasting chicken nugget designed for a 2-year-old. Some additional seasoning added to the Chex® should give it a more 'grown up' flavor.
Provided by Lacy Thon
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Blend cereal in a blender or food processor until it has the consistency of bread crumbs; pour into a bowl.
- Beat eggs in a separate bowl until smooth. Pour rice flour into a third bowl.
- Dredge chicken pieces in the rice flour, dip in beaten egg, and then press into the cereal to coat. Keep breaded chicken on a large plate until all are finished, but do not stack.
- Pour enough oil into a large skillet to just cover the bottom and heat over medium-high heat.
- Cook chicken nuggets in hot oil until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 326.3 calories, Carbohydrate 24 g, Cholesterol 178.8 mg, Fat 8.6 g, Fiber 0.9 g, Protein 36.4 g, SaturatedFat 2.3 g, Sodium 249.4 mg, Sugar 1.7 g
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