Chicken Nuggets

I used to think that Chicken Nuggets consisted solely of those “mystery nuggets” that you get in kids’ meals (not that I don’t still occasionally enjoy a mystery nugget from time to time), but its not true… Real Chicken Nuggets do exist.   They do!  They really do!!

P.S.  The real ones taste SO much better!  And, I'm pretty positive that they're better for you.

Homemade Chicken Nuggets

Serves 3-4

2 lbs. Chicken Tenders, cubed

1 Large Egg

1 ½ Tbs. Milk (Whole Milk works best)

1 Pinch of Kosher Salt

2-1/2 Cups Sour Cream and Onion Chips, crushed (I use Baked Lays)

2 Tbs. Grated Parmesan Cheese

¼ tsp. Ranch Seasoning (I use Hidden Valley)

¼ Cup Shredded Parmesan, for topping (optional)

½ Cup Buttermilk (optional)

Soak your chicken in Buttermilk overnight, optional.

Preheat oven to 375°

In a small/medium sized bowl make your egg wash; Beat egg, milk and salt together.

Trim the chicken and cut into ½” cubes.  Add the pieces to the egg wash as you go.  Place chicken in the refrigerator as you prepare the potato chip crumb-mixture.

Start crushing the potato chips.  When you’re done crushing the chips add the grated Parmesan and ranch season, give the mixture a little stir until all is combined.

Begin covering the egg wash coated chicken with your potato chip crumb-mixture; One by one roll the chicken in the mixture, making sure that all sides are coated.  Line your nuggets on a cookie sheet.  At this point, I sprinkle the shredded Parmesan atop the nuggets.  Cook for 15-20 minutes, flipping the nuggets half way through.

They’re quick, they’re easy and they’re oh-so good.

WARNING:  These little nuggets are addicting.  Serve with Ranch or BBQ Sauce and you may not be able to stop!