I don’t know about you, but I’m kinda’ weirded out by store-bought chicken nuggets. Did you ever notice that the “regular” ones are shaped like Mr. Potato Head? And the dinosaur ones? Pray tell, what part of the chicken exactly is shaped like a dinosaur? When I see these in the supermarket, I have images in my head of hens with poor self-esteem going to the poultry plastic surgeon for lifts and tucks and lipo. I know these feathered friends are not the smartest of animals, but I highly doubt they’re happy with breasts and thighs shaped like a stegosaurus.
At any rate, here’s my go-to recipe for homemade nuggets. You can actually make these up to 24 hours ahead of time and refrigerate. Just add five minutes or so to the bake time.
2 cups Cheerios cereal (my girls like it when I use the Honey Nut variety.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1 tablespoon mustard
2 tablespoons honey
1 pound boneless, skinless chicken breasts or thighs, cut into one inch pieces.
2 tablespoons butter or margarine, melted
1. Heat oven to 400 degrees. Either spray with cooking spray or lightly grease a 13×9 inch pan.
2. Finely crush cereal (let the kids help with this part!). Stir together the cereal, salt and pepper. Set aside. Then in a medium bowl, stir together the milk, honey and mustard until well blended. Dip the chicken into the milk mixture, then coat with the cereal mixture. Place the chicken onto the pan. Drizzle with melted butter.
3. Bake 20 to 25 minutes or until crust is golden and chicken is no longer pink in center.
Serve with the kids’ favorite dipping sauces and some fruit and veggies!