Now that my son is 2 1/2, he is starting to like “Kid Food.” You know, the food they serve on children’s menus that you think to yourself, “my kid will be eating regular food, thank you!” to. Luckily for him (and me), I have nothing against kid food, as long as it’s healthy, too. Chicken nuggets are a great source of protein, I just don’t know what they put in the ones that are shaped as stars, moons, and hearts.
With the football season coming to an end (did I tell you that my husband won this season’s fantasy league?), the Super Bowl is just around the corner. And these days, our Super Bowl parties are full of our adult friends and their children. So while of course the kids are all invited to share in all the food I make, I’m still going to make a few dishes geared towards them. These homemade chicken nuggets are an easy recipe that makes kids think they’re eating kid food, but they’re really just having simple, homemade ingredients disguised as kid food.
This month’s linkup is Super Bowl and Finger Food, so what better food to make for this occasion than food your kids will eat at that Super Bowl party you’re hosting? Tip: grown ups like this, too.
The great thing about these nuggets is the versatility. You can add or omit spices. You can deep fry, pan fry, or bake them. Have your children help you mix the meat, it will make them love eating these nuggets even more!
Homemade Chicken Nuggets:
Ingredients:
- 1 pound ground chicken (have your butcher do this for you)
- 1 egg
- 1/2 cup whole wheat breadcrumbs
- Kosher salt
- Black Pepper
- Seasonings of your choice (I sometimes add onion powder and paprika), optional
- 2 cups panko or Corn Flake Crumbs
Directions:
1. In a large mixing bowl, mix ground chicken, egg, bread crumbs, salt, pepper, and seasonings.
2. Set up a breading station by pouring the panko or corn flake crumbs on a plate.
3. Take about 2 tablespoons (you can make these as big or small as you want to, I usually make it about this size) of the chicken mixture and shape into a nugget. Dip into the breading mixture and set aside.
4. Bake at 350 for 20 minutes, fry in 375 degree oil for 5 minutes, or freeze and cook as needed.
