Homemade Chicken Nuggets: A Healthy, Tasty Alternative to Store-bought - UAPB News

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Homemade chicken nuggets can be healthier and tastier than frozen nuggets or those bought at a fast-food restaurant, Easter H. Tucker, interim family and consumer sciences program leader for the University of Arkansas at Pine Bluff, said.

“The USDA MyPlate recipe for baked chicken nuggets is sure to please the whole family,” she said. “The flavorful breading is made from cereal crumbs, spices and herbs. You can cook the nuggets in the microwave or the oven.”

Ingredients
• 5 chicken thighs, boneless, skinless (5-6 medium thighs)
• 1 cup cereal crumbs, cornflake type
• 1/2 teaspoon Italian herb seasoning
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon paprika

Directions

1. Remove skin and bone; cut thighs into bite-sized pieces.
2. Place cornflakes in plastic bag and crush by using a rolling pin.
3. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
4. Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.

Microwave Method:

1. Lightly grease an 8×12 inch baking dish.
2. Place chicken pieces on baking dish so they are not touching. Cover with waxed paper and cook on high.
3. Rotate chicken every 2 to 3 minutes. Cook until tender, about 6-8 minutes.

Conventional Method:

1. Preheat oven to 400 degrees. Lightly grease a cooking sheet.
2. Place chicken pieces on cooking sheet so they are not touching.
3. Bake until golden brown, about 12-14 minutes.

Notes
To remove bone from chicken thigh:

1. Place chicken on cutting board. Remove skin from thighs.
2. Turn chicken thighs over.
3. Cut around bone and remove it.

Source: USDA MyPlate
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