Ever look at the back of the box of your frozen chicken nuggets or fish sticks? Yikes! Have no fear, there is a healthy alternative that I promise won’t take you hours to prepare for your kiddos. At this point, I don’t even stress about measuring because it’s not overly necessary.
Like tonight, it was close to six and kids were hungry and off I went dumping a little of this and a little of that and violà, yummy kid-approved meal is finished in less than 30 minutes. For the sake of my readers, I promise that if you continue reading the little of this and little of that is in a little more detail. Just keep in mind it’s meant to be a flexible recipe so swap one spice for another if you prefer or if you find you are out.
Homemade Chicken Nuggets
- 1 package Just Bare Chicken Breast Fillets hand-trimmed boneless, skinless
- ½ cup flour
- 2 eggs beaten
- 1-2 Tbls lemon juice lime as a substitute
- ¾ cup plain Panko bread crumbs
- ¼ c finely grated cheese such as Parmesan, Asiago, Ramano
- ¼ tsp of fresh course ground pepper
- ¼ tsp of fresh ground sea salt
- ½ tsp of spice such as cumin, paprika, Italian seasoning, chili powder or cayenne for more heat
Preheat oven to 400°F and line a pan with parchment paper.
Take your chicken breast and cut them into thin, small nugget sized pieces.
In bowl one, add your flour only; in bowl two, combine your egg and lemon; in bowl three, combine your panko, cheese and seasonings.
In this order, take each nugget and coat in bowl one, two then three. Place each nugget on your prepared baking sheet.
Bake for roughly 8-10 minutes, flip and then bake again for same amount. Cook until golden, crispy and meets appropriate internal temp.
I like to use this same recipe with fish sticks for the kids and fish tacos for the adults. Purchase fresh (not previously frozen fillets) from the fish counter. I usually look for cod or tilapia, whichever is on sale.
Cut them into small strips and bake at the same temp, but for approximately 7 minutes per side or until proper internal temp.
For a great Pineapple Avocado Salsa check out Aldi’s recipe. It’s a huge hit for topping fish tacos, add a little sour cream and serve on a warm freshly cooked tortilla.