2 or 3 chicken breast cut into pieces
egg (beaten and used if you need more goo to make bread crumbs stick)
Dash of coconut aminos (or Bragg’s liquid aminos or Worcheshire)
Seasoned Bread crumbs (I make my own)
If you are familiar with my blog, you will know feeding the freezer makes feeding my family much easier. Here is a bag of chicken “chunks” that I tossed in with egg and coconut aminos and then froze. (Here is a link to the post on feeding my freezer).
To prep your chicken for freezing or to use right away, toss chicken and a dash of coconut aminos and a bit of egg (if your chicken isn’t gooey enough to hold bread crumbs) into a bowl or Ziploc bag. They are ready to turn into nuggets or be stashed away in your freezer.
Add (mostly) thaw chicken chunks, a few at a time into bread crumbs spiked with garlic, onion powder, parsley and paprika. I have a dedicated bag of “nugget” crumbs that stay in my freezer. I usually just drop a bunch in my Ziploc bag and try not to add goo into the crumbs. If you get goo in the crumbs, you end up with bread crumb nuggets –which are not tasty like chicken nuggets — ask me how I know. Cover the nuggets with crumbs and place them on a baking sheet.
Bake them at 375 for 5 to 10 minutes. Until they are cooked through and no pink shows in the middle.
Serve them with salad, roast veggies and/or dipping veggies and homemade ranch dip . Makes a great kid friendly meal the adults enjoy too.