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!

Related posts:

1. Chicken with Cheese and Apples
2. Winnie-the-Pooh Chicken
3. Roast Chicken with Roasted Garlic and Rosemary
4. Mozzarella Stuffed Chicken Sausage Balls with Tomato-Basil Sauce

Tags: chicken, Dinner, Emily Franklin, Emily Franklin: Too Many Cooks, Poultry

This entry was posted on Thursday, October 29th, 2009 at 1:00 pm and is filed under yummy. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.