Growing up, my dad did 99% of the cooking. If dad was out of town or working late, Mom would make hot dogs & instant mashed potatoes, or chicken nuggets. Bap Bap (my grandpa) and her came up with this recipe years ago, and it’s still one of my favorite go-to’s when I need something easy, filling, comforting, and pleasing to all.
It’s gluten free.
My favorite is to serve them with parmesany cheesy noodles, or (now that I’m older and my taste is more refined) a honey mustard dipping sauce. Or throw them on some spaghetti with some red sauce. It’s all good. They’re delicious.
Homemade Chicken Nuggets
Yields: 4 servings
Fat: 5 g
Carbs: 19.25 g
Fiber: 0.25 g
Protein: 35.5 g
2 8-oz uncooked boneless skinless chicken breasts
1 cups cornflake crumbs (you can find these around the baking aisle)
1/2 cup grated parmesan cheese
1.5 tbs Italian seasoning*
Salt & pepper
1/2 cup Egg Beaters/Egg Whites or 2-3 eggs*
Preheat the oven to 400 degrees. Cover a cookie sheet with aluminum foil.
Mix the cornflake crumbs, parmesan, seasonings, salt & pepper into a bowl. Put the eggs in a separate bowl.
Cut the chicken up into bite-sized pieces. Dip the pieces in the eggs, than into the cornflake mixture. Put them on the cookie sheet. It gets messy. Use both hands.
Bake for 20 minutes. Serve.
(originally posted 5/13/10, but I finally made them and got some decent pictures!)