{recipe} Homemade Chicken Nuggets

Homemade chicken nuggets seems like so much work, but it really isn't that bad.  I love making them, and I also love doubling the recipe, to keep some handy in the freezer.

These little bite size bites, are wholesome and super nutritious without all the added junk.

My kids can eat these every night of the week with a side of roasted veggies or sweet potato oven bake fries, and it doesn't make me cringe.  I even enjoy them with a nice colorful salad.

Go ahead and give them a try.

  HOMEMADE CHICKEN NUGGETS:
* serves 4

1.5 lb chicken breast tenders
1 tsp celtic sea salt & ground black pepper
1/4 cup whole wheat bread crumbs
1/4 cup parmesan cheese, grated
1 tsp paprika
1/4 tsp garlic powder
ghee for cooking

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Cut the chicken breast tenders into chunks.  Season generously with celtic sea salt and ground black pepper.

In a shallow bowl, lightly whisk together the egg and 2 tablespoons of water.  In another shallow bowl, stir together the whole wheat bread crumbs, grated parmesan cheese, paprika, and garlic powder.  Set a large clean plate aside, for the prepared chicken nuggets.

Toss some of the chicken chunks into the egg mixture until coated on all sides, then drop the egg coated chicken chunks into the bread crumb mixture, make sure the chicken chunks are evenly coated on all sides.  Place the coated chicken pieces onto the plate, while breading the rest of the chicken chunks.

Line another large plate with a paper towel.  Heat a large saute pan over medium-low heat (this is important, keep it low so that you breading with turn golden and not burn), add a thin layer of ghee.  Add the chicken chunks to the pan, working in batches, cooking them until the are beautifully golden brown on both sides and cooked through in the middle.  About 3-4 minutes on each side.

Transfer the cooked chicken nuggets to the paper towel lined plate to adsorb any excess oil.

Serve warm with roasted veggies or baked sweet potato fries, and dipping sauces of choice.

Store in a covered container in the refrigerator for up to 4 days.

Freezer friendly: These little bite-size chicken nuggets, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.)  Placed the chicken nuggets on the parchment lined baking sheet.  Freeze for 30 minutes.  Transfer the frozen chicken nuggets to a labeled (content and date) freezer zipper bag.  Freeze for up to 4 months.