Chicken/ Uncategorized

Oven-Crisped Chicken Bites

My daughter loves chicken nuggets as much as the next kid. I can honestly say I have yet to buy the frozen ones and just keep them on hand.  And I have no idea why.  It’s not like I am above such things.  I love me a frozen burrito or a can of Spaghetti-O’s.  So it’s not a snobbery issue. 

On one of my Sunday trips to the market, I picked up a pack of chicken tenders and Jim separated them into portions for me.  When I was rooting around in the freezer for dinner, I pulled one of the those portioned packs out.  I thought I should try to make a healthier version of nuggets than those I buy at the “Golden Arches.”  Once I settled on how I wanted to bread them, I had to stifle my inner-devil and not fry them.  I don’t often get a hankering to fry things but once these were breaded, I literally argued with myself over the matter.  Ironically, being out of all high heat oils is what ultimately saved me from myself.  Do don’t be surprised if I make a fried version soon.  I am only human after all. 

Picture

Pulverizing the crackers

Picture

Rolling in the flour

Picture

Milk/egg bath

Picture

Cracker crumb coating

2 chicken breasts; cubed into bite-size pieces

2 sleeves of butter crackers; crushed

4 tbsp milk

2 eggs; beaten

1 cup flour

1 tsp black pepper

1 tsp salt

½ tsp paprika

½ tsp thyme

½ tsp granulated garlic

Olive oil/butter/cooking spray

Rinse and pat dry the chicken.  Cube into bite size pieces and set them aside. 

In one bowl, beat the two eggs and add the milk.  Set aside.

Crush the crackers until they are in small, near dust-like pieces.  Place them on a plate or wide bowl, set aside. 

In another bowl or plate, add the flour, salt, pepper, paprika, thyme,  and garlic. Make sure the seasonings are thoroughly mixed into the flour. 

Pre-heat the oven to 450º. Grab a baking sheet and place a cooking rack in it.  Using cooking spray, spray the cooking rack so chicken bites will not stick to it. Set aside.

Dip the chicken pieces in the flour mixture, shake off any loose flour.  Dip the chicken in the egg/milk mixture, then roll them in the cracker crumbs, again shaking off any loose crumbs. Place the coated chicken on a baking rack.  Repeat the process until all the chicken bites are coated and ready to bake. 

To help the chicken bites crisp up, you can use some melted butter, drizzle olive oil or spray them with cooking spray.  This is not wholly necessary if fat/calories are being watched, they will still be delicious.

Bake for 6 minutes.  Flip the chicken pieces over.  If using butter/oil/spray, repeat the process and return to the oven for another 5-6 minutes of baking.  Serve with your favorite dipping sauce, like honey mustard perhaps!

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.