| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | lb | Chicken; deboned and skinned |
| 1/4 | c | Flour |
| 1 | ts | Parsley flakes |
| 1/2 | ts | Tarragon |
| 1/2 | ts | Sage |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Egg beaten OR 1/4 cup egg substitute | |
| 2 | tb | Milk |
| 30 | Ritz crackers; finely crushed, (NOTE: you can use ANY cracker crumbs) |
INSTRUCTIONS
from Better Homes and Gardens Rinse chicken and pat dry with paper towels. Cut the pieces in 1 inch pieces. Combine the flour, parsley, seasonings thoroughly and put in a small ziploc bag. Add chicken pieces, a few at a time to flour mixture. Close bag and shake pieces to coat them. Combine milk and egg in a small bowl. Put crushed crackers in another bowl. Dip the flour coated pieces, 1/4 at a time, in the egg/milk mixture and then roll them in the crackers. Place coated chicken pieces in a single layer on a large ungreased baking sheet. Bake in a 400 degree oven for 10 - 12 minutes until pieces are no longer pink and the juice runs clear. DEB'S VARIATIONS: add cayenne pepper, oregano, curry or chinese 5 spice to the flour mixture instead of tarragon and sage. I like to pound the chicken breasts flat and cut with cookie cutters into fun shapes. FREEZE: on clean baking sheet. Remove to a ziploc bag. SERVING: Remove what is needed and nuke for 30 seconds or bake at 400 for 5 minutes. YIELD: About 32 nuggets (8 servings) COMMENTS: I'll offer a couple of quick comments on the nuggets recipe: If you have to make a LOT of them, consider doubling the coating mixtures and using a large pan instead of a bag to roll them in. After a while, the bag gets pretty gross and does not close when you shake it - - THEN you have a mess to clean up! Because these are baked and not fried, they may not be as crispy as the ones at the fasticum foodium places. Just a warning. My kids don't know the difference between the store ones and mine. (hee hee) If you are having a party, these are GREAT to make ahead and have as finger foods. I like them for Super Bowl finger foods because you are giving real food, but it is easy to eat. It is also easy to keep providing hot ones. DO play around the the spices in the mix. You can make some really great things. I love making them with lots of garlic, onion powder and red pepper flakes for some zinging ones. I will pound out the chicken breasts and use cutters for variety. I don't do it all the time, but it is fun for a change or for a cheap birthday party entree. (What kid won't eat nuggets? OK, other than vegans!) I'm glad that they have been a hit. And, for the record, it isnt' MY recipe ~ I copied it from Better Homes and Gardens several years ago. Posted to recipelu-digest by Lynn Nelson <lynnn@erols.com> on Feb 21, 1998
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