CHICKEN NUGGETS - OAMC

facebook share image   twitter share image   pinterest share image   E-Mail share image



Chicken Nuggets - OAMC image

This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.

Provided by JillAZ

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs boneless skinless chicken breasts
1/4 cup milk
1/4 cup ranch dressing (the bottled kind)
36 Ritz crackers (1 sleeve)
1/2 teaspoon paprika

Steps:

  • Preheat oven to 375 degrees.
  • spray a baking sheet with cooking spray and set aside.
  • Cut chicken into slices and then into "nugget" sized pieces.
  • In a medium bowl, mix together the ranch dressing and the milk.
  • put chicken pieces into bowl with milk mixture.
  • Crush the ritz crackers into fine crumbs. I use my food processor.
  • Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
  • Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
  • Place nuggets on prepared baking sheet.
  • Repeat until all chicken has been coated.
  • Bake for 15-20 minutes or until chicken is done.
  • Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
  • To serve:.
  • Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
  • Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.

Nutrition Facts : Calories 488.1, Fat 21.1, SaturatedFat 4.5, Cholesterol 152.4, Sodium 697, Carbohydrate 20.7, Fiber 0.9, Sugar 2.8, Protein 51

There are no comments yet!