Last night after walking the dog I didn't feel like putting out too much effort over the stove, so I opted for one of Nick's favorites: chicken nuggets. These are a quick and easy weekday meal, and the extras make an awesome lunch. I paired this with some brown rice and saute'ed veggies (whatever you have laying around, sautee with garlic and a little oil, splash of vinegar).
1 lb boneless skinless chicken breasts (or any other cut you prefer)
bread crumbs
buffalo sauce (i use Franks)
Cut the chicken up into bite sized pieces.
Pour some buffalo (BBQ works well here too!) into a bowl and dip the chicken pieces into the sauce.
Roll the chicken in the breadcrumbs, coating well.
Place on cookie sheet and bake at 350 degrees for 20 mins. For easy cleanup, line the sheet with foil.
Adding the sauce before breading helps keep the chicken nuggets extra tender. They don't get super crisp, so if you prefer them that way, spray the pan lightly with olive oil and spray the tops of the nuggets once they're on the pan.
Boring? Yes. Easy? Absolutely!
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1 comment:
i love a good chicken nugget recipe, thanks for this.
my secret to really tender chicken nuggets is to soak the chicken in milk (skim or lowfat is fine) for a half an hour before i bread it. makes things SO GOOD. but i'm so going to try this recipe. . . tonight!
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