I still have not yet met a kid who doesn’t love chicken nuggets. There are, of course, plenty of frozen varieties out there, and every kids’ restaurant menu seems to offer them. But if you have kids, learning to make them from scratch is easy – not only are they almost as fast as opening a box of frozen nuggets, they’re inexpensive, and unlike most processed foods, you know exactly what’s in them.
Start with the best chicken you can find – breasts or thighs, it doesn’t much matter. Cut them into strips or chunks that are a similar size, so that they bake evenly.
Get out two shallow dishes. Break an egg into one and stir it up with a fork. Put some Panko or dry breadcrumbs into the other. Season with salt and pepper. If you like, add grated Parmesan cheese, crushed pecans, or a pinch of chili powder.
Douse the chicken pieces in beaten egg, then in the Panko, turning them to coat. Keep one hand dry for coating in the breadcrumbs. When they’re all coated, transfer to a baking sheet, spacing them at least an inch apart so that they brown on all sides.
Bake at 400F for 15 minutes, or until golden and cooked through. Alternatively, you can cook them on the stovetop in a heavy skillet drizzled with vegetable oil. Serve warm, with ketchup, plum sauce or honey mustard for dipping.
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