Baked Chicken Nuggets


 As I had a boneless skinless chicken breast I wanted to use, I altered a recipe to suit our tastes and made baked chicken nuggets for supper. I have tried this before and was not satisfied with the results, so this recipe was going to be a second attempt at it,
 They were quite good and the secret I think is to brown them in a small amount of hot oil (1 Tablespoon) before baking. They were crisp on the outside and tender in the center. 
 You can vary the herbs and spices to suit your families tastes, but I will give you what I used. I did not use fresh herbs though I had the thyme, I think this is one case where the dried work better. I use King Arthur all purpose Gluten Free flour, but regular flour is fine and might work better, certainly cheaper. One chicken breast, 1 ¼ lb., was more than enough for the three of us. Use the dipping sauce of your choice, I like the homemade BBQ sauce I make and Bettie likes sweet and sour sauce. Lyle just likes them plain. 
Baked Chicken Nuggets
¾ cup flour
2 teaspoons salt
1 teaspoon ground ginger
2 teaspoons black pepper
1 teaspoon ground dry mustard
1 teaspoon dried thyme
¼ teaspoon garlic powder
½ teaspoon dried oregano
1 small egg
2 tablespoons milk
  Cut chicken breast in strips and than in chunks. Keep close as possible to the same size. 
 Stir flour and seasonings together in a shallow plate, pie plate works well. In another shallow plate beat egg with a fork and add the milk. Dredge the chicken pieces in the egg, then the flour. If desired you can repeat this step. I tried it both ways and they were both good. Let them set a few minutes and then brown in the oil in a large skillet. When brown on both sides, 3 to 4 minutes place on a baking sheet and bake in a 400° oven for 20 to 30 minutes or until no longer pink inside, 

6 comments:

  1. Just thought I'd let you know that I baked your Root Beer bread yesterday. Found the taste of the beer horrible, very medicinal but it did make lovely bread. Didn't have molasses so exchanged for 1 egg cup of dark brown sugar and the rest was malt extract. Took ages to rise but shall have another go but with a different liquid. Thanks for the inspiration!

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    1. Hi, Sorry you were disappointed with the root beer bread. I suspect your British root beer is much stronger stuff than the sweet, watered down root beer that is all that's commercially available in this country. Here it's just a carbonated sweet drink, not really beer.
      We don't always have good luck trying to translate European recipes because the ingredients here are not quite the same product or simply not available.

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  2. These look so good! Thanks for sharing!

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  3. The root beer used was American made by Boylan natural root beer and tasted very medicinal and of Wintergreen, which we didn't like. The bread however was lovely. We are going to have another go using a different drink.

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    1. Good luck...can't say we've heard of Boylan root beer...doesn't sound too good!
      Let us know how it turns out.

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  4. Hi Jenni, We thought they were good, and much better than that famous drive thru"s.

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