I would really love a good recipe for delicious chicken nuggets anyone & if so can they be frozen?!
Answers:
crunchy chicken nuggets
Oil in a spray bottle- try to use olive oil
7 slices whole-wheat bread
3/4 tsp!. salt
3/4 tsp!. paprika
3/4 tsp!. garlic powder
1/4 tsp!. pepper
1 egg
2 lbs!. boneless, skinless chicken-breast halves, cut into 1 1/2" pieces
What you do:
Heat oven to 375 degrees!. Line two baking sheets with foil; spray with oil and set aside!. Place bread slices directly on oven rack and bake 5 to 6 minutes per side, until crisp!.
Break bread into pieces and place in bowl of food processor; process until crumbs are formed!. Add salt, paprika, garlic powder, and pepper!. Pulse to combine!. Transfer to large resealable plastic bag!.
In large bowl, beat egg; add chicken pieces and stir well!. Transfer chicken pieces, 10 at a time, to bag; toss to coat evenly!.
Arrange on prepared baking sheets!. Lightly spray with oil!.
Bake 15 to 18 minutes, until browned, crispy, and cooked through!.
Makes 45 to 48 nuggetsWww@FoodAQ@Com
Oil in a spray bottle- try to use olive oil
7 slices whole-wheat bread
3/4 tsp!. salt
3/4 tsp!. paprika
3/4 tsp!. garlic powder
1/4 tsp!. pepper
1 egg
2 lbs!. boneless, skinless chicken-breast halves, cut into 1 1/2" pieces
What you do:
Heat oven to 375 degrees!. Line two baking sheets with foil; spray with oil and set aside!. Place bread slices directly on oven rack and bake 5 to 6 minutes per side, until crisp!.
Break bread into pieces and place in bowl of food processor; process until crumbs are formed!. Add salt, paprika, garlic powder, and pepper!. Pulse to combine!. Transfer to large resealable plastic bag!.
In large bowl, beat egg; add chicken pieces and stir well!. Transfer chicken pieces, 10 at a time, to bag; toss to coat evenly!.
Arrange on prepared baking sheets!. Lightly spray with oil!.
Bake 15 to 18 minutes, until browned, crispy, and cooked through!.
Makes 45 to 48 nuggetsWww@FoodAQ@Com
HOMEMADE CHICKEN NUGGETS
1 or 2 3 lbs bags of boneless chicken breasts
1 large can of seasoned bread crumbs
garlic powder, seasoning salt, onion salt, paprika
7 to 10 eggs
vegetable oil
In one good size bowl scramble all of your eggs together and then in another bowl put your bread crumbs and seasonings in and mix together (season to your family's taste) then get out a frying pan fill half way with oil, turn on so it can get hot!. Dredge the chicken pieces in the eggs and then mix around in the bread crumb mixture!.
When oil is reached about 360°F start deep frying!.
It is okay to freeze uncooked chicken if it has never been frozen before!.
It is okay to then defrost it, cook it and refreeze it, or to freeze cooked chicken that has not been frozen before!.Www@FoodAQ@Com
1 or 2 3 lbs bags of boneless chicken breasts
1 large can of seasoned bread crumbs
garlic powder, seasoning salt, onion salt, paprika
7 to 10 eggs
vegetable oil
In one good size bowl scramble all of your eggs together and then in another bowl put your bread crumbs and seasonings in and mix together (season to your family's taste) then get out a frying pan fill half way with oil, turn on so it can get hot!. Dredge the chicken pieces in the eggs and then mix around in the bread crumb mixture!.
When oil is reached about 360°F start deep frying!.
It is okay to freeze uncooked chicken if it has never been frozen before!.
It is okay to then defrost it, cook it and refreeze it, or to freeze cooked chicken that has not been frozen before!.Www@FoodAQ@Com
I make these!. you can freeze them!.
Chicken Nuggets with Pineapple-Orange Dipping Sauce
Ingredients:
-------------------------------DIPPING SAUCE-------------------------------
1 cn (8-oz) crushed pineapple in
-juice
1 tb Cornstarch
1/4 c Pineapple orange juice
1/4 c Barbecue sauce
Instructions:
------------------------------CHICKEN NUGGETS------------------------------
1 Egg
2 tb Milk
3 1/2 c Cornflakes;, crushed
1 lb Boneless skinless chicken
-breasts;, cut in
-nugget-size
Prepare dipping sauce: Pour undrained pineapple into the blender!. Secure
lid and process until it's a thick puree!. Pour pineapple into the saucepan
and add cornstarch; blend!. Add pineapple orange juice and barbecue sauce;
blend!. Bring to a boil, then reduce heat and simmer, stirring until sauce
thickens, about 3 minutes!. Remove from heat and set aside!. Prepare chicken
nuggets: Preheat oven to 400 F!. Whisk the egg and milk together in a small
mixing bowl!. Place cornflakes in a plastic bag!. Dip chicken pieces in egg
mixture, then shake with cornflakes to coat!. Put coated chicken on a baking
sheet!. Carefully place baking pan in oven and bake for 15 minutes!.
Carefully remove the baking pan from the oven!. Serve nuggets with warm
pineapple-orange dipping sauce!.Www@FoodAQ@Com
Chicken Nuggets with Pineapple-Orange Dipping Sauce
Ingredients:
-------------------------------DIPPING SAUCE-------------------------------
1 cn (8-oz) crushed pineapple in
-juice
1 tb Cornstarch
1/4 c Pineapple orange juice
1/4 c Barbecue sauce
Instructions:
------------------------------CHICKEN NUGGETS------------------------------
1 Egg
2 tb Milk
3 1/2 c Cornflakes;, crushed
1 lb Boneless skinless chicken
-breasts;, cut in
-nugget-size
Prepare dipping sauce: Pour undrained pineapple into the blender!. Secure
lid and process until it's a thick puree!. Pour pineapple into the saucepan
and add cornstarch; blend!. Add pineapple orange juice and barbecue sauce;
blend!. Bring to a boil, then reduce heat and simmer, stirring until sauce
thickens, about 3 minutes!. Remove from heat and set aside!. Prepare chicken
nuggets: Preheat oven to 400 F!. Whisk the egg and milk together in a small
mixing bowl!. Place cornflakes in a plastic bag!. Dip chicken pieces in egg
mixture, then shake with cornflakes to coat!. Put coated chicken on a baking
sheet!. Carefully place baking pan in oven and bake for 15 minutes!.
Carefully remove the baking pan from the oven!. Serve nuggets with warm
pineapple-orange dipping sauce!.Www@FoodAQ@Com
*Spicy Chicken Nuggets Recipe
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning!. Add chicken; seal and refrigerate for about 2 hours!.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag!. Add the chicken and toss to coat thoroughly!.
Heat oil in a deep heavy skillet to about 350°!. Fry several chicken pieces at a time!.
Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch!.
Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce!.
Serves 4 to 6!.
*Deceptively Delicious Chicken Nuggets (With Veggie Puree)
1 cup whole wheat breadcrumbs (or panko)
1/2 cup flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet, puree
1 large egg, lightly beaten
1 lb boneless skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers!.
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture!.
Sprinkle the chicken chunks with the salt!. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated!.
Coat a large nonstick skillet with cooking spray and set over medium-high heat!. When the skillet is hot, add the oil!.
Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes!.
Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer!. (Cut through a piece to check that it's cooked through!.) Serve warm!.
*Kickin' Chicken Nuggets
1 6-ounce bag spicy pita chips (such as Stacys Texarkana Hot)
1 cup grated Parmesan
1/2 cup flat-leaf parsley, finely chopped (optional)
1 egg
1 1/2 pounds chicken cutlets, cut into 3-inch pieces
1 cup sour cream
4 scallions, trimmed and chopped
Heat oven to 400° F!.
Place the pita chips and Parmesan in the bowl of a food processor!. Pulse until coarsely ground!. Transfer to a large bowl and stir in the parsley, if using!.
In a medium bowl, beat the egg with 1 teaspoon water!. Dip the chicken in the egg, letting any excess drip off, then in the pita-chip mixture, pressing gently to help it adhere!. Place the chicken pieces on a parchment-lined baking sheet!.
Bake until cooked through, 10 to 12 minutes!.
In a small bowl, combine the sour cream and scallions and serve with the chicken for dipping!.
*Chicken Nuggets with Honey Mustard Dipping Sauce
CHICKEN NUGGETS
- 1 bag of peppercorn ranch potato chips, crushed
- 1 egg
- 2 tablespoons milk
- 6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes
- 1/3 cup melted butter or margarine
HONEY MUSTARD SAUCE
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice
- 2 dashes tobasco if desired
CHICKEN NUGGETS
Crush one bag of potato chips and put into a shallow bowl!. Crush as fine as desired!.
Whisk together egg and milk in a different shallow bowl!.
Dip the chicken cubes in the egg mixture then in the chips!.
Place the nuggets on a baking sheet the drizzle with butter!.
Bake at 400° for 20 minutes or until golden brown!.
Nuggets can be FROZEN after baking
Serve with honey mustard sauce, ranch dressing or barbecue sauce!.
HONEY MUSTARD SAUCE
Combine all ingredients together in a medium sized bowl!.
Stir well and chill until ready to serve!.
*Chicken Nuggets With Cilantro Cream
1/4 cup of finely crushed hot & spicy pork rinds (store bought)
1 tablespoon of Chilli powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons of cayenne pepper!.!.!.!. I add more!
1 teaspoon of garlic powder
1 pound of skinless, boneless chicken breast halves, cut into 1 inch pieces
2 tablespoons of butter or margerine, melted
1/2 cup dairy sour cream
2 tablespoons snipped fresh cilantro
In a small bowl stir together sour cream and cilantro!. Refridgeorate to serve later with Chicken!.
In a plastic bag combine finley crushed pork rinds, chilli powder, salt, black pepper, and cayenne pepper
In a medium bowl combine chicken pieces and melted butter; toss gently to coat
Add chicken peices to pork rind mixture; shake to coat
Place chicken peices in a single layer on a lightly greased baking sheeet
Bake @ 400 degree oven for 8 to 10 minutes or untill chicken is tender and no longer pink, turning peices once
*Potato Chip Chicken Nuggets
2 cups of your favorite potato chip (try sour cream & onion or the new dill pickle chips)
1 egg
2 tablespoons milk
6 chicken breast fillet, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Preheat oven to 350°F!.
Spread the crushed potato chips in shallow dish!.
Beat together the egg & milk in a shallow bowl!.
Dip the chicken cubes into egg mixture & then dredge them in the chips!.
Place the chicken nuggets on a baking sheet & drizzle with melted butter!.
Bake for 15-18 minutes or until golden brown!.
The nuggets can be FROZEN after baking!
SERVE: (with your favorite sauce)!.
*Chicken Nuggets with Chili Sauce
FOR SAUCE:
- 1 cup chicken broth
- 2 cans (4 oz!. each) chopped green chilies
- 1 onion - diced
- 3 tablespoons butter or margarine
- 1 tablespoon chili powder
- 2 teaspoons cumin - ground
- 2 garlic cloves
- 1/4 cup orange juice
- 1/4 cup brown sugar - packed
- 1/4 cup ketchup
- 2 tablespoons lemon juice
NUGGETS:
- 1/2 cup cornmeal
- 2 teaspoons cumin - ground
- 1 tablespoon chili powder
- 1 1/2 pounds chicken breasts - boneless, skinless; cut into 1" cubes
- 3 tablespoons vegetable oil
FOR CHILI SAUCE:
In large skillet sauté onions in butter until tender!. Stir in chili powder, cumin, garlic; stir to combine!. Stir in chicken broth and chopped green chilies!.
Bring to a boil; reduce heat to low, simmer, uncovered for 20 minutes; stirring occasionally!.
Add the brown sugar, orange juice, ketchup and lemon juice!. Cook and stir over low heat for 15 minutes or until slightly thickened!. Keep warm (on low)!.
FOR NUGGETS:
Combine cornmeal, cumin and chili powder in a large plastic resealable bag or bowl!. Add chicken pieces; shake or stir to evenly coat!.
Heat oil on medium high heat in skillet!. Cook chicken pieces 6-8 minutes, turning once or twice!.
Serve with chili sauce!.
In All These Recipes u can Frozen the Nuggets after baking!.
ENJOY :-)Www@FoodAQ@Com
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning!. Add chicken; seal and refrigerate for about 2 hours!.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag!. Add the chicken and toss to coat thoroughly!.
Heat oil in a deep heavy skillet to about 350°!. Fry several chicken pieces at a time!.
Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch!.
Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce!.
Serves 4 to 6!.
*Deceptively Delicious Chicken Nuggets (With Veggie Puree)
1 cup whole wheat breadcrumbs (or panko)
1/2 cup flax seed meal
1 tablespoon grated parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup broccoli or spinach or sweet potato or beet, puree
1 large egg, lightly beaten
1 lb boneless skinless chicken breast or chicken tenders, rinsed, dried and cut into small chunks
1/2 teaspoon salt
nonstick cooking spray
1 tablespoon olive oil
In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers!.
In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture!.
Sprinkle the chicken chunks with the salt!. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated!.
Coat a large nonstick skillet with cooking spray and set over medium-high heat!. When the skillet is hot, add the oil!.
Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes!.
Turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer!. (Cut through a piece to check that it's cooked through!.) Serve warm!.
*Kickin' Chicken Nuggets
1 6-ounce bag spicy pita chips (such as Stacys Texarkana Hot)
1 cup grated Parmesan
1/2 cup flat-leaf parsley, finely chopped (optional)
1 egg
1 1/2 pounds chicken cutlets, cut into 3-inch pieces
1 cup sour cream
4 scallions, trimmed and chopped
Heat oven to 400° F!.
Place the pita chips and Parmesan in the bowl of a food processor!. Pulse until coarsely ground!. Transfer to a large bowl and stir in the parsley, if using!.
In a medium bowl, beat the egg with 1 teaspoon water!. Dip the chicken in the egg, letting any excess drip off, then in the pita-chip mixture, pressing gently to help it adhere!. Place the chicken pieces on a parchment-lined baking sheet!.
Bake until cooked through, 10 to 12 minutes!.
In a small bowl, combine the sour cream and scallions and serve with the chicken for dipping!.
*Chicken Nuggets with Honey Mustard Dipping Sauce
CHICKEN NUGGETS
- 1 bag of peppercorn ranch potato chips, crushed
- 1 egg
- 2 tablespoons milk
- 6 boneless, skinless chicken breast fillets, cut into 1 1/2 inch cubes
- 1/3 cup melted butter or margarine
HONEY MUSTARD SAUCE
- 3/4 cup mayonnaise
- 3 tablespoons honey
- 2 tablespoons yellow mustard
- 1 tablespoon lemon juice
- 2 dashes tobasco if desired
CHICKEN NUGGETS
Crush one bag of potato chips and put into a shallow bowl!. Crush as fine as desired!.
Whisk together egg and milk in a different shallow bowl!.
Dip the chicken cubes in the egg mixture then in the chips!.
Place the nuggets on a baking sheet the drizzle with butter!.
Bake at 400° for 20 minutes or until golden brown!.
Nuggets can be FROZEN after baking
Serve with honey mustard sauce, ranch dressing or barbecue sauce!.
HONEY MUSTARD SAUCE
Combine all ingredients together in a medium sized bowl!.
Stir well and chill until ready to serve!.
*Chicken Nuggets With Cilantro Cream
1/4 cup of finely crushed hot & spicy pork rinds (store bought)
1 tablespoon of Chilli powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons of cayenne pepper!.!.!.!. I add more!
1 teaspoon of garlic powder
1 pound of skinless, boneless chicken breast halves, cut into 1 inch pieces
2 tablespoons of butter or margerine, melted
1/2 cup dairy sour cream
2 tablespoons snipped fresh cilantro
In a small bowl stir together sour cream and cilantro!. Refridgeorate to serve later with Chicken!.
In a plastic bag combine finley crushed pork rinds, chilli powder, salt, black pepper, and cayenne pepper
In a medium bowl combine chicken pieces and melted butter; toss gently to coat
Add chicken peices to pork rind mixture; shake to coat
Place chicken peices in a single layer on a lightly greased baking sheeet
Bake @ 400 degree oven for 8 to 10 minutes or untill chicken is tender and no longer pink, turning peices once
*Potato Chip Chicken Nuggets
2 cups of your favorite potato chip (try sour cream & onion or the new dill pickle chips)
1 egg
2 tablespoons milk
6 chicken breast fillet, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Preheat oven to 350°F!.
Spread the crushed potato chips in shallow dish!.
Beat together the egg & milk in a shallow bowl!.
Dip the chicken cubes into egg mixture & then dredge them in the chips!.
Place the chicken nuggets on a baking sheet & drizzle with melted butter!.
Bake for 15-18 minutes or until golden brown!.
The nuggets can be FROZEN after baking!
SERVE: (with your favorite sauce)!.
*Chicken Nuggets with Chili Sauce
FOR SAUCE:
- 1 cup chicken broth
- 2 cans (4 oz!. each) chopped green chilies
- 1 onion - diced
- 3 tablespoons butter or margarine
- 1 tablespoon chili powder
- 2 teaspoons cumin - ground
- 2 garlic cloves
- 1/4 cup orange juice
- 1/4 cup brown sugar - packed
- 1/4 cup ketchup
- 2 tablespoons lemon juice
NUGGETS:
- 1/2 cup cornmeal
- 2 teaspoons cumin - ground
- 1 tablespoon chili powder
- 1 1/2 pounds chicken breasts - boneless, skinless; cut into 1" cubes
- 3 tablespoons vegetable oil
FOR CHILI SAUCE:
In large skillet sauté onions in butter until tender!. Stir in chili powder, cumin, garlic; stir to combine!. Stir in chicken broth and chopped green chilies!.
Bring to a boil; reduce heat to low, simmer, uncovered for 20 minutes; stirring occasionally!.
Add the brown sugar, orange juice, ketchup and lemon juice!. Cook and stir over low heat for 15 minutes or until slightly thickened!. Keep warm (on low)!.
FOR NUGGETS:
Combine cornmeal, cumin and chili powder in a large plastic resealable bag or bowl!. Add chicken pieces; shake or stir to evenly coat!.
Heat oil on medium high heat in skillet!. Cook chicken pieces 6-8 minutes, turning once or twice!.
Serve with chili sauce!.
In All These Recipes u can Frozen the Nuggets after baking!.
ENJOY :-)Www@FoodAQ@Com