FIRST of all, I have been the WORST blogger in the history of bloggers, well maybe not, at least I am posting now where others may just 100% give up, but seriously....
I think I over-think blogging, like I need to have something amazing to write about, or some long elaborate tale, but I don't, and I realize that, and really I think its cathartic to write out ones thoughts on a pretty regular basis. I think of at least 5 things a day that I think would be a great little post, maybe just one paragraph, so instead of not posting for fear of being to boring, I am just going to post them anyways.
ALSO changed the URL due to the fact that:
a) we no longer live on 17th St. (tear)
b) 96% of the time our life does feel like mayhem
c) this URL can follow us around the world, if we so choose to take that route
What do "homemade chicken nuggets" as the title implies have to with this, well nothing, except I felt the need to share this recipe with all other moms, friends, people in a hurry, who may or may not feed there children, selves, spouses, chicken nuggets on occasion. So the above was just me apologizing for being so lame, err busy.
This recipe offers the same convenience of the bag from the freezer, without having to guess what exactly your eating seeing as you cant really pronounce ingredient #7, or the $$$ if you like to go the Whole Foods / Sprouts / Akins route.
ONTO the recipe.
Ingredients:
2-4 boneless, skinless chicken breast (preferably organic, free range)
2 cups flaxseed meal
1 cup almond meal ( or coconut flour if nut allergy)
2 TBSP seasoning of choice (i.e. spike, italian herb, etc)
dash salt and pepper
2 eggs
1 cup milk
Directions:
1. Pour milk into bowl, set aside.
2. In another bowl beat eggs, set aside.
3. Mix flaxseed meal, almond meal, seasoning and salt and pepper in a pasta bowl or large plate, set aside.
4. Put chicken breast between two pieces of wax paper and hammer to about 1/4inch thickness, slice into nugget size of your choice.
5. Put nuggets in milk, then dredge through the egg, and finally into the dry ingredients and coat well.
6. Place nuggets on a plate, then place in the freezer for about 30 minutes. After 30 mins remove from freezer and place nuggets in a large Ziploc bag and put back in the freezer.
7. As needed pull out however many nuggets you want to cook, place on a baking sheet and spray with cooking spray, and bake in an oven on 425degrees for about 25 mins (give or take) until they look nice and golden.
DELICIOUS, and the kids love em :)
A few notes*
I cook mine on a cooling rack that I put on a baking try, this way the heat circulates around it and it seems to reduce the soggy effect that can happen directly on the pan.
This also makes a great dinner, just forgo the beating and cutting of the chicken and cook it like a "grown up" piece of chicken.
I don't have any pics to go with this,I forgot, so next time I make them, I will take pics and add.
Hope this works for you and your family like its worked for ours.
