Best Chicken Nuggets - Gotta Love Nuggies

Introduction:

Nuggets, Patties, Shapes and even Fries! This recipe is one in my versatile Go-To menu items list We are going to have fun in the Variation Section of this recipe as well, so be sure to check it out! Chicken Nuggets seem to be a lot of people's favorite comfort food. I think my favorite fast food chicken nuggets were Burger King's, but local restaurants in recent years are just rarely worth the hassle. My food is either incorrect or missing and considering I live in the middle of a forest, over half an hour to he nearest town, cold. A pain in the rear and the wallet.

So, let's just make it ourselves, healthier, tastier, and best of all, completely your own!

Ingredients:

• 4-5 Boneless Chicken Tenderloins

• 1/4 cup All-purpose Flour

• 1/4 cup Panko Breadcrumbs

• 2 Large Eggs

• 1/4 cup Mayonnaise

Seasoning: (This can be changed out for your favorite blend!)

• 1 Tbsp seasoning mix (I used Chili Lime seasoning from Aldi in the video)

Equipment:

•   - Food Processor (You can do this without, just shred/chop chicken finely and mix well.)

•   - Frying pan

•   - Mixing Spatula

•   - Frying Spatula

What to do:

 Step 1

Take the tendon out of your chicken. No one like to bite into gristle. Just remove the white piece from your Chicken tenderloin with a knife. (See video)

Step 2

If you have a food processor, throw in all of the ingredients. This is a dump recipe, of sorts. It's really that simple. If you don't have a food processor, that's perfectly fine. you can dice up your chicken finely, shred it, or even use canned chicken. mix well. The batter should be similar to chunky pancake batter. If it's too dry, add more mayo. If it's too wet, add more panko to soak it up

Step 3

Spray a frying pan and heat over medium-high and add your mix to the pan in spoonfuls. Make traditional medallions, line to make fries, get creative with shapes, or just use a scoop!

Step 4

Cook about 3 minutes on each side, until golden brown. Remember, if you used a scoop, you should flatten the nugget when you flip over to ensure it cooks all the way through. Be careful with any edged of creative designs as they will cook faster and risk sticking.

Step 5

Plate on a paper towel lined surface until ready to transfer to plates, and serve up with your favorite sauces!

Variations:

 -Change up your seasonings!

• Southwest Nuggets - Taco seasoning (Chili powder, Onion powder, Cumin, Paprika, Garlic powder, Oregano, Salt, Pepper, Coriander, Red Pepper Flakes, Cayenne Pepper.) and a Pepperjack sauce for dipping!

• Italian Nuggets - Italian Seasoning (Parmesan, Oregano, Parsley, Rosemary, Garlic powder, Onion powder, Basil, Salt, Lemon-pepper) and a marinara sauce for dipping!

-Change up the meat!

• Trade Chicken for Imitation Crab and use Old bay Seasoning (celery salt, cayenne pepper, bay leaves, paprika, black pepper, white pepper, ground mustard, ground ginger, cloves, nutmeg, cardamom, cinnamon, coriander), and tartar sauce for dipping!

• Trade chicken for pork and dip in BBQ!

• Trade chicken for just about any veggie and you can made a side of squash nuggets, carrot patties, or brussel sprout plats, it you really want. (All are good with ranch or a tasty white sauce mix!)

Freezing nuggets: It should be possible. Typical 3-6 months in the freezer... if they make it there. Never in my house.

At the end of the day:

Make anything a nugget. Nuggets are life. Also shape them like things, especially for other people's lunches. Make them happy and maybe even outraged at the same time! That's my intrusive thoughts talking, sorry. But seriously, Have fun with it. Go basic, or make all the little hearts in the world for someone's lunch.

What combinations of shapes and seasonings are your favorite? Let me know in the comments!