Tender Chicken Nuggets Food

TENDER CHICKEN NUGGETS FOR 4

Steps:

• In a large resealable plastic bag, combine bread crumbs and cheese. In a shallow bowl, beat the egg white. Dip chicken pieces in egg white, then place in bag and shake to coat., Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 12-15 minutes or until no longer pink, turning once.

CHICKEN NUGGETS

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

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.

TENDER CHICKEN NUGGETS

Steps:

• In a shallow bowl, combine the first five ingredients. Place dressing in another bowl. Toss chicken cubes in dressing, then roll in cornflake mixture. Place in a greased 11x7-in. baking pan. Bake, uncovered, at 400° for 12-15 minutes or until juices run clear. Serve with additional dressing for dipping.

TENDER CHICKEN NUGGETS

Steps:

• In a shallow bowl, combine the first five ingredients.
• Place dressing in another bowl. Toss chicken cubes in dressing, then roll in cornflake mixture.
• Place in a greased 11-in. x 7-in. x 2-in. baking pan.
• Bake, uncovered, at 400° for 12-15 minutes or until juices run clear.
• Serve with additional dressing for dipping.

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.

RANCH CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F. Rinse chicken and pat dry. Stir together dressing, butter, garlic salt and pepper in a medium bowl. Add chicken and toss well to coat with mixture.
• Roll each piece in crushed chips and place on a shallow baking sheet; sprinkle with any remaining chips. Bake for 30 minutes or until crispy and lightly browned.