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Homemade Chicken Nuggets - Pair these delicious bites of chicken with STOUFFER'S® Mac & Cheese and you've got a winning meal for the entire family.
Does everyone else feel like there just isn't enough hours in the day? Man, lately we've had so many activities, meetings, fundraisers etc. that it's tough to get dinner on the table. We've been so busy in fact, that I've been purchasing some dinner help from the freezer aisle at Walmart.
Now, now, settle down. Take a breath. It's going to be okay. Don't click away just yet.
I've talked about this before. In my book, it's okay to use a little freezer help, just pair the frozen part with something homemade and you've balanced it out.
Listen, we can only do what we can do. You'll still be putting a great dinner on the table. Take for instance this meal I put together the other night. I popped a Family Size tray of STOUFFER'S® Macaroni & Cheese in the oven and while that was baking away to creamy deliciousness, I made some Homemade Chicken Nuggets.
You can do away some of your guilt by knowing that this mac & cheese by STOUFFER'S® is made with real cheddar and not preservatives.
They key, for me, is being able to make something homemade while the frozen component is cooking.
Homemade Chicken Nuggets are fairly easy to make. And, I mean, who the heck doesn't like chicken nuggets?
My kids don't really like actual chicken. So in an effort to disguise it as much as I can, I buy chicken tenders and I give them a quick pound with a mallet. If I hand them a big fat piece of chicken they won't touch it, but these skinnier pieces really do the trick for them. Plus it helps keep cooking time down and they cook evenly.
I've made these two ways; with regular seasoned bread crumbs and also with panko. It's up to your personal preference, which you make. The panko comes out crunchier. The method is the same with both. A simple breading station set up with one bowl each of egg, flour, crumbs. Dip the chicken first in the flour, egg and then crumbs.
Now, I'm not much of a fryer, so I'm not going to give you oil temps or anything like that. I basically pour enough vegetable oil to coat the bottom of a pan, heat it on medium high until it sizzles when a breadcrumb is thrown in and then add in the chicken. Make sure you cook your nuggets in batches and don't overcrowd the pan or they will not get crispy. If the chicken seems to be browning too quickly just knock down the heat a little bit.
As soon as the chicken comes out of the pan, I place it on a plate lined with paper towels and I season with salt.
That's it. I promise you, if you are putting a big plate of these Homemade Chicken Nuggets on the table next to a Family Size tray of creamy STOUFFER'S® Mac & Cheese they will come running. And at the end of a hectic day, what is better than sitting around the table and seeing your family smile?
You know I can't resist a coupon deal and I've talked to you about Ibotta several times in the past on my coupon page. Well, there is an Ibotta deal for earning a rebate when you purchase STOUFFER'S® entrees. You can see the details of that deal HERE.
Which of these products are your favorite go-to for dinner time help?
- 1 ½ lb boneless chicken tenders
- ½ C flour all purpose
- 2 eggs lightly beaten w/ 1 T water
- 1 ½ C breadcrumbs or panko, seasoned
- ¼ tsp freshly ground black pepper
- ½ tsp salt
- Vegetable oil
Create a breading station by placing each flour, breadcrumbs and egg mixture in shallow bowls. Season the flour with salt and pepper.
Place tenders in a bag or under plastic wrap and lightly pound with a mallet to create even sized tenders. Cut tenders into 3-4 pieces per tender.
Dip each piece of chicken first in flour, then egg and then crumbs to completely coat.
Place enough oil in a skillet/fry pan to completely cover bottom and place over medium high heat. Allow the oil to get hot. You can test the oil by dropping a breadcrumb in, when it sizzles, it's hot enough.
Place 4-5 pieces of coated chicken in pan, being sure not to overcrowd. Cook 2-3 minutes, until browned and crispy. Turn over and repeat. Be sure to check for internal doneness with an instant read thermometer. Remove cooked nuggets from oil and place on a paper towel lined plate and sprinkle a little salt over them if desired. Repeat with remaining chicken. Add more oil as needed in between batches.
Serve warm and enjoy!