Chicken Nuggets

If you haven't seen the youtube of the magic goop that a certain red/yellow hamburger joint uses for their "chicken nuggets", you may want to... then make mine instead!!

This recipe is an adaption from watching Nigella Lawson on the cooking channel.  I have changed some of the recipe ingredients to my taste and dietary desires.

2-3 cups buttermilk
2-4 chicken breasts, trimmed
Coarse salt
Fresh Ground pepper
garlic powder
Box of Panko Bread Crumbs
Oil

I start off by washing all of my meats.  They've sat in the packing if even for a day still give yourself a true blank slate and peace of mind.  Luke warm/cool water.  Pat chicken dry.  Next cut the chicken breasts into nugget chunk sizes with a knife or kitchen sheers.  Kitchen sheers are easier and my choice of weapon.  (Make sure if you use the sheers they are immediately washed with hot water as anything with meat should be)  Space the chicken out so an even season can be applied.  Sprinkle a layer to taste of salt, pepper, and garlic salt.  Add more if you know you like your meat more seasoned, less if you don't like as much season.  Pour the butter milk into a gallon zip lock bag.  Put the chicken into the bag with the butter milk.  Seal and massage around for 5 min.  Place in fridge for up to 2 days of marinading.  I marinated for 2 days and the chicken was fabulously tender.  The buttermilk tenderizes the meat :)

Once meat has marinated for chosen time, place in a shallow bowl panko bread crumbs, salt, pepper, and garlic powder.  You will have to refill your dish a few times during cooking.  Have a tall side sauce pan with a 1/2 cup oil heated.  Take the chicken from the buttermilk directly into the panko bread crumbs and coat well.  Once coated place in oil in pan and cook on both sides until crispy brown and chicken is cooked.  Once cooked place on a rack above some paper towels and allow excess oil to drip off.  You can also bake the nuggets, my husband just has some southern in him.  If cooking in oven follow breading and then place on a greased sheet.  Cook at 425 for 15-20 minutes.

Waaaa la!  That is what an actual chicken nugget is.  Not random pink breaded goo.

Ranch, Honey BBQ Sauce, Wing Sauce, and many more dipping sauces make great friends with the nuggets

Chicken Noodle Cass

An attribute back to my Nana and her love for the casserole.

Growing up, my grandparents watched my brother and I instead of day care.  Majority of my cooking, and all of my baking comes from my Nana.  As a kid nana always had dinner ready when grandpa got home.  She would make dinners ranging from pot roasts to chickens to casseroles... pretty much anything and everything.  I have a memory of a dutch oven that she would roast whole chickens with veggies in, or the long silver pan she would make meatloaf in.  Two particular casseroles that she made through out my childhood stand out.  The Tuna Noodle Casserole and the Eggplant Parmasain Casserole.

Last night I made Dustin and I Chicken Noodle Casserole.  I love tuna.. cold.  So I switch out tuna for chicken and add a few other things for personal taste and evolution:


ingredients: small noodle ( i usually do elbow), two cans of any kind of cream of you want (i usually use one chicken and one mushroom) vegetable mix ( i will use frozen or if there is a fresh mix, this is limitless, put as little or as many as you like), half an onion diced, 1 cup chicken/veg stock, salt pepper and paprika to taste, and panko crumbs and melted butter mixed.

boil the noodles. combine all ingredients in a cooking dish. spread layer of bread crumbs over top, dust with paprika, and cook for 30 min at @ 350

Nana sometimes made it with chicken too.  Serve with a crusty bread, salad.. enjoy!