Yeah, I know all about it: Chickens don’t have any parts on their bony little bird bods called “nuggets.” (Just like tuna don’t have “loins”, a fact that doesn’t stop many chic restaurants from listing such a term on their menus.) And I know the brilliant reasons for keeping kids from processed foods. But if you’re like me, which is to say that you live on Earth, your children have probably heard of chicken nuggets, too. If you want to make them in a way that doesn’t make you sick to your stomach try this one, which is good for children of all ages.
Homemade Chicken Nuggets
Serves 4-6 children of all ages
These may be fried or baked; instructions are given for both.
1 lb boneless, skinless chicken breasts
3/4 cup buttermilk
3/4 cup panko crumbs
3/4 cup breadcrumbs
Salt, to taste
Freshly-ground black pepper, to taste
1/2 cup oil (if frying)
Pound chicken breasts with a mallet until they are uniformly thin. Slice each breast into 6-8 thin strips. Slice each strip into 3-5 cubes. Marinate chicken cubes in buttermilk for at least 30 minutes; overnight is best.
If you are frying the nuggets, heat the oil in a large skillet over medium heat. If you are baking the nuggets, preheat the oven to 425 degrees.
Combine panko crumbs, bread crumbs, and seasonings in a shallow dish. Dredge each cube in the mixture until the pieces are thoroughly coated.
If frying: Gently slide nuggets into hot oil and cook for about two minutes, until they are golden brown. Transfer to a clean kitchen towel or several sheets of paper towels to blot excess oil.
If baking: Arrange nuggets on a lined baking sheet. Bake 15-20 minutes, until golden brown.