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Goldfish Crusted Chicken Nuggets
This morning while I was Skyping with my mom, she pointed out that this blog has no sign of meat. While I don’t have a problem eating meat, I rarely make it at home because my husband is a vegetarian and I am still reeling from seeing Food Inc. To satisfy my fan base, I went in search of good organic, local chicken today. Since I had both butter milk and Pepperidge Farm Goldfish crackers in the house, I made up my own recipe for Goldfish Crusted Chicken Nuggets. I served it with some honey mustard and ate several myself. Making these things from scratch is a great excuse to eat like a kid again!
Prep Time: 15 mins Cooking Time: 15 mins.
1 pound boneless skinless organic chicken breast
1/2 cup flour mixed with salt & pepper
1 cup buttermilk
1 cup original flavored Goldfish crackers (crushed)
1/2 cup breadcrumbs
Preheat oven to 350 degrees. Place the flour mixture in a shallow bowl, the buttermilk in a second shallow bowl, and the crushed goldfish and breadcrumbs mixed together in third bowl. Cut chicken into nugget sized pieces. Dip the chicken first in the flour mixture, then in the buttermilk and finally in the crumb mixture. Place the coated chicken on a well greased baking sheet. Spray the top of the nuggets with cooking spray as well. Bake on the middle shelf of the oven for 7 minutes. Use tongs to flip nuggets and spray tops of them before returning them to the oven another 6 to 8 minutes. Serve with honey mustard or BBQ sauce. Serves 4.
My kid was totally fascinated by the fact that chicken nuggets come from raw chicken. He was very into crushing the goldfish (such a boy!) and also had fun dipping the chicken in each of the ingredients.
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