Healthy Chicken Nuggets: The Recipe

It’s a proven fact that I am a fiend for chicken nuggets. Chicken strips are also just as awesome. Put some chicken into a hand-friendly format, get rid of the bones to save me the hassle, coat it in breading of some sort and I am right up in it with a bottle of hot sauce.

But as a young dude, I want to keep fit and look good for the lady. (Lady there is singular these days, being married and all.) So I hooked up this simple recipe for nuggets that are relatively good food and aren’t processed as all hell, with all the fun chemicals and fatness that come with that. Here you go:

Healthy Chicken Nuggets
1 lb. boneless chicken parts – thighs or breasts
1 1/2 cups bread crumbs
1 1/2 tbsp Tony Chachere’s Creole seasoning – you can also just use salt to taste
2 dashes chili powder
1 or more dashes cayenne pepper

Preheat the oven to 425 degrees. Slice the chicken up into pieces roughly 1 1/2 to 2 inches square. Put the breadcrumbs, salt/Creole stuff, chili powder and cayenne into a bowl and stir it all up with your fingers. Take the chicken pieces and roll ’em around in the breadcrumbs until you got them good and coated on all sides and in all the crevasses. Brush down a cookie sheet with some vegetable oil and arrange all the pieces evenly.

Put the sheet into the oven for 12 minutes. Take it out and turn over each piece with tongs. Put it back in for another 8 minutes and you’re done. Makes ~ 2 servings.

Eat them with some hot sauce, ketchup, BBQ or Maggi Hot and Sweet from the local Indian grocer. The latter comes with mad recommendations from me. And I just made myself hungry again.