Herb Crusted Chicken Nuggets Food

PAN SEARED HERB CRUSTED CHICKEN BREASTS

Steps:

• Using a meat mallet, pound the chicken until it's flat and uniform in size. Add all of the herbs and spices to a bowl; mix well.
• Dip each piece of chicken into the herb mixture, making sure to coat both sides of the chicken.
• Heat the oil over medium high heat in a nonstick skillet; then add the chicken to the pan and fry 5-7 minutes per side depending on the thickness of your chicken. The juices should run clear.
• Serve hot with or without some fresh squeezed lemon juice on top.

HERBED CHICKEN NUGGETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
• Trim any fat from chicken and cut into 1-inch cubes.
• In a bowl, beat the eggs with the water and add the chicken.
• Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
• Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.

CORNFLAKE CRUSTED CHICKEN

Steps:

• preheat oven to 400 degrees.
• salt, pepper and put chicken poultry seasoning on breast front and back.
• mix egg and water in a bowl.
• crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
• dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
• I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
• bake at 400 for about 30 mins or untill done.
• I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

AMAZING CRUSTED CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking dish with cooking spray.
• Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
• Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
• Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

HERB CRUSTED CHICKEN NUGGETS

Steps:

• 1. Cut your chicken breast into one inch pieces. Marinate chicken pieces in 1/2 cup pickle juice and 1 tsp of granulated garlic for at least two hours.
• 2. Set up your dredging station. Bowl #1 Flour (can season with salt and pepper) Bowl #2 One egg mixed with 6 Tbs of water Bowl #3 Breadcrumbs, salt, pepper, granulate garlic, parsley and dill
• 3. Preheat Deep non stick pan to 375 degrees ( I use my electric skillet but any large skillet will do). Drain chicken in a colander. Dip in flour, then egg wash then breadcrumbs. Set aside and repeat with remaining chicken pieces
• 4. When oil is heated fry chicken for about 3-4 minutes per side till golden brown. I did this in two batches. Place first batch on paper towel to drain excess oil. Let chicken sit for about 5 minutes before serving....this helps to set the crust.

HERB NUT CRUSTED CHICKEN NUGGETS

Steps:

• Preheat oven to 375°F / 190°C.
• Season the chicken breast strips with some salt and pepper and tenderize with a fork.
• Place the almonds and macadamia nuts into a food processor and pulse for 1 minute to chop the nuts. You want them fairly fine but not like a flour.
• Prep breading stations - In one bowl or container, whisk eggs with some salt and pepper. Combine almond/ macadamia mix with herbs, paprika, salt, and pepper in a container with a lid or put them in a Ziploc bag.
• Dip chicken into eggs to coat on both sides, drain slightly; then toss into the breading/nut mixture. Cover with lid or zip bag and shake until the mixture fully coats the chicken strips.
• Brush baking tray with some oil or line with parchment paper and spread chicken out on the tray. Bake for 15 minutes, until chicken is done and golden brown.

CRUNCHY QUINOA-CRUSTED CHICKEN TENDERS

Steps:

• Pour the quinoa onto a towel and blot to remove any excess moisture.
• Combine quinoa, breadcrumbs, salt, garlic powder and paprika in a shallow bowl. Whisk the eggs together in another shallow bowl. Dip the chicken into the egg, and then into the quinoa mixture, pressing evenly to coat.
• Add a thin coat of olive oil to large skillet over medium-high heat. Add chicken in batches and cook until quinoa is golden and chicken is cooked through, 4 to 5 minutes on each side. Serve with lemon yogurt dipping sauce and roasted cauliflower on the side.
• Combine the yogurt, lemon juice, parsley, mustard, garlic powder and salt in a bowl and mix well.
• Preheat the oven to 425 degrees F.
• Place cauliflower on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt. Bake until golden, 35 to 40 minutes.

CRISPY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F. Grease a baking sheet or line with parchment paper.
• Crush corn flakes into fine crumbs. Combine crumbs with Panko, cornmeal, and half of the seasonings.
• Combine milk, beaten egg and remaining seasonings. Toss chicken the egg mixture and then dip each piece into the crumb mixture pressing the crumbs to adhere.
• Place chicken on prepared pan and spray generously with cooking spray.
• Bake 18-22 minutes or until chicken reaches 165°F.

HERB CRUSTED CHICKEN BITES

Steps:

• Preheat oven to 210°C Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well.
• Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.