Wednesday, March 9, 2011

Chicken Nuggets

This recipe can be used to replace fast-food chicken nuggets for children. If you make your own chicken nuggets, you can control what sort of filler goes into them, and you can hide vegetables in them. These chicken nuggets have the additional benefit of being baked instead of fried.

1 pound ground chicken (or possibly turkey or pork)
1 large potato, peeled and grated, or possibly 1 cup finely chopped cauliflower
1/3 cup cheese (optional)
½ of an onion, grated
½ cup dry bread crumbs
1 tsp salt
½ tsp black pepper
1 egg

Grate the potato and onion finely, and squeeze out as much moisture as possible. Mix together all of the ingredients. Roll into 1½ inch balls - but leave them a bit misshapen for that “nugget“ look. Place on a lightly greased cookie sheet or casserole dish with space between the nuggets, and bake at 350 degrees for fifteen minutes. Serve with ketchup or mustard.

In theory, these nuggets should freeze and reheat just fine, but I haven't tested that yet. . .

[edit] Jen successfully tried the recipe, and says adding 1/2 tsp of garlic powder and 1/4 tsp paprika makes it even better. Thanks Jen!

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