Carrot Apple Chicken Nuggets Recipes

CARROT APPLE CHICKEN NUGGETS

Steps:

• Blend all ingredients except eggs and bread crumbs. The result should be a wet meat mixture that holds its shape if formed into tablespoon sized balls. Add more oats if mixture is too wet to hold. If for some reason mixture is too dry add some water or apple sauce.
• Working with a tbsp at a time, form small balls.
• Dip into egg then coat in bread crumbs. Pat ball into small patty about 1/2 inch thick. Coat all sides in fine bread crumbs, then place on a greased cookie sheet. Continue with all of the meat mixture. Sprinkle nuggets with kosher salt.
• Bake nuggets for 30 minutes at 400ºF or until done (nuggets do not brown very much).
• Put leftover nuggets into a freezer bag and freeze, when needed remove from bag and heat in a 425ºF oven for about 10 minutes or until heated through.

CHICKEN NUGGETS

Steps:

• Marinate chicken, garlic, oil and black pepper for 30 minutes.
• Combine bread crumbs and cayenne pepper.
• Coat chicken pieces.
• Place on jelly roll pan sprayed with non-stick spray.
• Bake in 475º oven for 15 minutes or until chicken is thoroughly cooked.
• Serve with BBQ sauce or your favorite dipping sauce.

CORNMEAL-CRUSTED CHICKEN NUGGETS

Steps:

• Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat. Discard any leftover cornmeal.
• Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6-8 minutes total.

CAJUN-STYLE CHICKEN NUGGETS

Steps:

• In a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper.
• Dip the cubed chicken in bread crumb mixture, coating well.
• In a large skillet, heat 1/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels.
• Serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good).

CARROT-APPLE SIDE DISH

Steps:

• In a saucepan, cook carrots in water until crisp-tender; drain. Add butter, brown sugar, lemon juice and cinnamon; mix well. Stir in apple. Cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and cold water; stir into carrot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Simmer, uncovered, until glazed, 2-3 minutes, stirring constantly.