![]() It’s so easy that I usually double or triple a batch so I can stock up the freezer. The ingredients are simple and so is the process of making chicken nuggets at home. You’ll end up with chicken paste instead. Pause to mix and then pulse again if needed.ĭo NOT over mix, or simply let the machine run. Pop it into the food processor and pulse repeatedly until it’s evenly ground. Use 1 pound of chicken breasts, or a combination of breast and thighs, and chop it into cubes. All you need is boneless, skinless chicken and your food processor. If that concerns or bothers you, it’s very easy to make at home. Ground chicken at the store may be the same, unless you can buy packages labeled ‘100% breast meat’ etc. Processed chicken nuggets are often made with a combination of ‘leftover’ meat, all ground together. If you’d like to add some, I recommend 2-3 tablespoons of finely grated zucchini, summer squash, or carrot. Adding veggies into spaghetti sauce, muffins, turkey burgers, or these chicken nuggets is easy and often tasty. But there’s also nothing wrong with sneaking in a little nutrition. ![]() Pro Tip – Veggie it Up! – I’m a big advocate for exposing kids to as many veggies as possible. Gluten free breadcrumbs are also a great choice. You can use panko, but the coarser texture doesn’t replicate the classic chicken nugget coating the way we like it too. Feel free to use any fine grained breadcrumbs, preferably unseasoned, to coat yours.
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