Baked Chicken Nuggets
Chicken nuggets! We’re going back here people. I almost titled this post “Cornbread Crusted Chicken” or something equally as pretentious, and while the alliteration is nice, I can’t lie to you people. These are chicken nuggets and I made them because I wanted chicken nuggets.
I mean, I did put them on a salad so I could feel good about eating a balanced meal and stuff. Come to think of it, this food situation here is all about feeling good – you can feel good about eating a salad AND you can feel happy because you’re eating chicken nuggets. Win! Perfect weekday meal.
When I was a kid, my mom found a recipe for baked chicken nuggets somewhere and my brother and I absolutely fell in love with them. Which is unusual because neither of us typically favored homemade food over frozen store bought food at that age. But we ate them all the time. So when chicken nuggets somehow came up in conversation the other day I immediately had a flashback to the ones mom used to make. As per usual, I didn’t use a recipe here so all amounts are approximate. Be sure to add the paprika and parmesan – I’m *pretty sure* those were the secret ingredients to our childhood ones.
Baked Chicken Nuggets
- 1 egg, beaten
- 2 tablespoons oat flour
- 2 tablespoons cornmeal
- 2 tablespoons sticky rice flour
- 1 tablespoon coconut flour
- Salt + pepper
- Spices: paprika, turmeric (optional, but will give them color), oregano, dash of each
- Parmesan cheese ideally the powdery kind but I just chopped mine into small pieces
- ½ pound chicken preferably strips or breast cutlet
- Mixed greens or spinach
- Grated carrots I literally grate carrots with a box grater
- Chopped cucumber
- Roasted walnuts or other nut
- More parm
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar, lemon juice, or other neutral vinegar
- Squirt or two mustard
- Dash maple syrup
- Salt + pepper
Preheat the oven to 350 and either line a baking sheet with parchment paper / foil, or grease it.
In a medium shallow bowl, beat the egg until smooth-ish. In another bowl, mix the flours, salt + pepper, spices, and cheese with a whisk. Pour a little of the flour mixture onto a plate.
If your chicken is not nugget-sized yet, cut it into 3-4 inch long strips. Dip the chicken in egg, and then coat each side in flour. Some tips: I found a fork was a good vessel to pick up the chicken with, otherwise your fingers get gross. You’ll also probably want to press some flour into the chicken so it gets good and covered.
Bake the chicken until done. If yours are as small as mine, you’ll probably cook for 5 minutes on one side and then 3-4 more on the other side. If they’re bigger, keep flipping every 5 minutes until done. Set aside to cool slightly
Meanwhile, mix the dressing ingredients in a small jar (mason jars work great because you can just put the lid on and shake). Place lettuce in bowls and pour a little dressing over. Toss gently to coat the lettuce.
To serve: Place chicken on top of lettuce, top with desired toppings. Enjoy!
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