Chicken Nuggets With Herb Breading Recipes

HERBED CHICKEN NUGGETS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Spray a baking sheet with non-stick cooking spray.
• Trim any fat from chicken and cut into 1-inch cubes.
• In a bowl, beat the eggs with the water and add the chicken.
• Combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and pepper. Stir in the oil with a fork and mix well to distribute evenly. Pour seasoning mixture into a resealable plastic bag and toss the chicken pieces to coat.
• Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F (220 degrees C) for 10 minutes, turn the pieces, and bake for an additional 5 minutes.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

CHICKEN NUGGETS WITH HERB BREADING

Steps:

• Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membranes and bits of fat. Cut each breast half into six pieces of equal size.
• Put the egg, water, salt and pepper in a bowl and beat well to blend.
• Put the bread crumbs on a large platter. Add the sage, thyme, cumin and pepper, and blend well.
• Add the pieces of chicken to the egg mixture and toss to coat well. Drain off the excess. Transfer the chicken pieces to the bread-crumb mixture and toss to coat thoroughly. Put the coated pieces in another dish, separating them so that they do not touch.
• Heat the oil for deep frying in a cast-iron skillet. There should be about 1 inch of oil. When hot (at 360 degrees) but not smoking, add about one-third of the chicken pieces. Do not overcrowd. Cook, stirring with a slotted or perforated spoon so that the pieces brown evenly. It will take about 3 minutes until they are golden brown.
• Transfer the nuggets to paper towels and drain.
• Continue adding batches of chicken pieces and cook until all the chicken is done. Serve with tomato-horseradish sauce.

CHINESE CHICKEN NUGGETS

Steps:

• Place the chicken pieces in a plastic baggie and add the Buttermilk. Marinade in the buttermilk for 4 to 24 hours.
• Next add the Cornstarch, Corn Flour, Rice Flour, Potato Flour, Ground Mustard, Salt and Pepper in a large bowl and mix thoroughly. In a separate bowl stir the Eggs and Sesame Oil, together to form an egg wash.
• First coat some of the chicken in the Flour mix; Second dip them in the Egg wash (add more eggs if needed); Third coat in the Flour mix for a second time. Place in a 350 degree fryer for 2 to 3 minutes until golden brown. Do not crowd.
• This recipe can be cut in half to prepare a smaller amount of chicken. We prepare a large amount and freeze the pieces once cooked. To use frozen pieces deep fry for about a minute or place on a Pizzazz. These can be used as straight up chicken nuggets or used in stir fry for Chinese.

CHICKEN NUGGETS MADE WITH SHREDDED WHEAT

Steps:

• preheat oven to 400°F.
• In a bowl blend cereal, Parmesan cheese, seasoned salt, paprika and garlic powder.
• In a different bowl mix mayo, honey and mustard.
• Stir chicken into wet mixture then roll in dry mixture to coat evenly.
• Place on rack in shallow backing pan.
• Bake 15-20 min or until slightly browned and done (165F internal temp).

BAKED HERBED CHICKEN NUGGETS

Steps:

• Preheat oven to 425 degrees F.
• Spray a baking sheet with non-stick cooking spray.
• Trim any fat from chicken and cut into 1 inch cubes.
• In a bowl beat the eggs with the water and add the chicken.
• In a separate bowl, combine the parsley, thyme, red pepper, bread crumbs, wheat germ, basil and ground pepper.
• Stir in the oil with a fork and mix well to distribute evenly.
• Pour seasoning mixture into a large, resealable plastic bag and add the chicken pieces (without the eggs and water); shake to coat.
• Place coated chicken pieces on the prepared baking sheet and bake at 425 degrees F for 10 minutes, turn the pieces and cook for an additional 5 minutes.