May 22 Sunday

Little Dood Chicken Nuggets

Today turned out to be nothing like I had planned in my head.

It was a fantastic day, but not the productive Sunday I was hoping for. And I am happy about that.

Mid-afternoon, a storm hit. Not just any storm, the kind that leaves you running to the nearest news outlet to make sure you aren’t going to blow away and end up in the land of Oz.

There is no place like home.

So homebound I was. And before long, it was nearly dinner time and my offspring were beginning to cluck in my general direction. Chicken nuggets. Chicken nuggets.

Note to You: Our kiddos go bonkers for chicken nuggets. Gack. We’ve all seen the footage of how processed chicken nuggets are squeezed out of metal machines like pink play dough are made.

Thankfully I had some beautiful boneless skinless chicken boobies defrosted and ready to fulfill their destiny.

At this point, I kind of checked out. I was cooking dinner, making cookies, talking on the phone to my sister, filling sippy cups, measuring hail and all the while singing Stand by REM over (and over and over) in my head.

I swear to God if I had a reality TV show the title of today’s episode would have been Mrs. Multi-tasking Makes Nuggets.

All I can tell you is these little doods were finger lickin’ good. Like really good. And very messy. Which is why we have a dog. They are the perfect mix of buttery, crunchy and super duper moist. I ate mine slathered with honey mustard. The girls & SuperHub dipped theirs in BBQ sauce.

Alongside some whole grain pasta and watermelon, it was a nearly perfectly perfect meal.

You will need:

Boneless skinless chicken – cut up into bite size pieces
Panko bread crumbs
Butter – melted (just enough to lightly coat each piece of chicken)
Cooking spray

*Spices to taste:
Garlic powder
Onion powder
Chili powder

*I used Trader Joe’s Everyday Seasoning (Ingredients: Sea Salt, Mustard Seeds, Black Peppercorns, Coriander, Onion, Garlic, Paprika, Chilli Pepper.) If you want an Italian flavor, use a little basil. These little doods would totally rock smothered in Parmesan & mozzarella cheese, served on a bed of whole grain spaghetti with marinara.

Preheat your oven to 400 degrees. Spray a cookie sheet with cooking spray and set aside. Melt your butter. Mix your breadcrumbs with desired spices. Mix well. Mix again. And again. Cut up your chicken boobies. Pat the chicken dry. One piece at a time, lightly cover the chicken with butter, then roll around in the bread crumbs, liberally. Place gently on your prepared cookie sheet. Repeat.

Bake your nuggets for 20 minutes, or until done, when there is no pink left in the middle and juices run clear.

Let them stand for a few minutes before serving, if you can wait that long.

Serve them up, Buttercup.

  • Posted By: Lindsay

    You’re awesome. That’s all there is to it! These look wonderful.

  • Posted By: Hillary

    Dooood, indeed!! Sounds delightful! A smattering of parmesan mixed in would be wonderful, but I love cheese a little too much! :) Glad everyone is safe and sound! That was a quite a storm, for sure!