Rebecca's Cooking Journal

salt and pepper

Chicken Nuggets (Breaded Chicken)

I made Emily Franklin’s recipe for chicken nuggets the other night. I was thinking it was a quick weekend meal, and that it would be delicious.

It certainly was delicious, but being an inexperienced cook, it took me quite a long time. I found I was breading each piece of chicken individually at first. Once I realized I could do many at once, it was much easier. (I know, I’m so dumb.) The breading Emily Franklin suggests is the normal flour, then egg, then breadcrumbs.

They were quite delicious. I whipped up some honey mustard (ingredients: honey, mustard, and a little mayonnaise). However. The time it took to fry and then bake the many little bite-sized nuggets was not made up in flavor. Next time I do it, I’m going to leave the chicken in strips, rather than small bite-sized bits.

I think Ms. Franklin’s entire point was that kids are familiar with bite-sized chicken nuggets: once they know Mom can make chicken nuggets better than McDonald’s they won’t hesitate to have Mom’s breaded chicken either. Since my son is still too young to have ever had McDonald’s, I figure I can just skip that step and go strait to the breaded chicken and other chicken dishes!

Chicken Nuggets

By Rebecca Reid Published: October 29, 2009

    I made Emily Franklin's recipe for chicken nuggets the other night. I was thinking it was a quick weekend meal, and that it would be …

    Ingredients

    Instructions

    1. Dry the chicken pieces. Salt and pepper generously.
    2. Arrange three bowls, one with flour, one with scrambled eggs and water, and one with breadcrumbs. Add salt and pepper to each bowl.
    3. Immerse chicken in to each bowl, one at a time, shaking excess off before putting it in the next bowl.
    4. Heat oil on stove and put breaded chicken in it. When chicken is browned on outside, remove.
    5. Chicken will not be cooked all the way. Put in a toaster oven and cook for about 5 minutes at 350 or 400 degrees until cooked through.

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