Chicken nuggets were a staple food for me growing up and that didn’t change when I went to college. However, what did change was my determination to eat healthier and more natural foods. So, instead of buying the frozen chicken nuggets I find in the store, I opt to use this recipe that I got from my mom years ago. I have yet to find a recipe that tastes as good or is as easy to make.
What you’ll need:
- 2 cups shredded wheat (when crushed is about 1 cup)
- ½ cup shredded parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon paprika
- ½ teaspoon garlic powder (or 1 clove of fresh garlic)
- ½ mayonnaise
- 1 tablespoon honey
- 2 teaspoons prepared mustard
- 1 pound boneless, skinless chicken breasts or tenderloins (thawed)
First, the shredded wheat must be crushed. Sometimes I seal it in a plastic bag and give it a good beating. However, if you would prefer to save the plastic, just putting the cereal in a bowl and crushing it with your hands or the bottom of a glass works too; it’s just not as quick of a process.
Once the wheat is shredded, add the rest of the dry ingredients — Parmesan, salt, paprika and garlic.
In a separate bowl, combine the mayonnaise, honey and mustard.
Next, your chicken should be cut into bite-sized pieces.
Before you prepare your nuggets, spray some cooking oil on a baking sheet and preheat your oven to 400°F.
Now you’re ready to coat your chicken nuggets. I normally drop all the chicken pieces in the mayonnaise mixture and mix them around with my fingers until they are sufficiently covered. Then I roll each piece in the dry mixture and place them about a half of an inch apart on the baking pan.
Once you have finished dipping all the nuggets, cook them for about 15 minutes or until they are no longer pink on the inside and the breading has started to brown. Serve them with your favorite dipping sauce or just eat them plain. They also serve as great leftovers.