My son devours chicken nuggets. He's not a year old yet. The challenge for us will be to continue to give him an array of yummy foods to try rather than slipping into the "Well, I know he'll eat chicken nuggets," trap. The other challenge is to provide him healthy chicken nuggets.
What better way to try homemade chicken nuggets than with a Cooking Light recipe?
Chicken Nuggets
4 (6 oz.) boneless skinless chicken breast halves, cut into 1-inch pieces
1/3 cup low-fat buttermilk
1/3 cup dill pickle juice
1 1/2 cups panko
1/4 tsp. salt
2 Tbsp. water
1 large egg, lightly beaten
Combine chicken, buttermilk and pickle juice in a bag. Marinate in the refrigerator 1 hour, turning occasionally. Place panko in a large skillet, and cook over medium heat until toasted, about 3 minutes, stirring frequently.
Preheat oven to 400°F. Remove chicken from marinade, and discard marinade. Sprinkle chicken evenly with salt. Combine water and egg in a shallow dish. Dip half the chicken in the egg mixture, and then place with panko in a bag. Shake until chicken is coated. Repeat with remaining half of the chicken.
Place chicken in a single layer on a baking sheet. Bake 12 minutes or until cooked through. Makes 8 servings (about 6 nuggets per serving).
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