Chicken nuggets are probably the most convenient and common food among american families. But those frozen ones you get at the store can be filled with unnecessary preservatives and fillers. Not to mention that the "meat" in them is really just a mish-mash of all kinds of unsightly parts. That is why, in our home, we decided to skip the frozen isle and make our own.
Using just a little bit of salt, garlic powder, a little lemon, and a dash of hot sauce (for taste, not spice), they turned out to be a big hit! The kids loved them and I was happy to know that they were eating pure wholesome goodness.
I used just 4 all-natural hormone-free, antibiotic-free, free range chicken breasts and it made enough for dinner plus an entire zip lock bag (gallon size) to freeze.
Here's how we do it...
Preheat oven to 425 F.
First cube the chicken breasts into nugget sized pieces (unless you have the butcher do this for you ;).
Then lightly cover the chicken pieces with salt and garlic powder.
Mix it around in the bowl and apply a little more to get all sides lightly covered (Be careful not to use too much salt).
Next add some lemon juice or a couple drops of YL Lemon Essential Oil and just a dab of hot sauce.
Beat 2-3 eggs in a bowl (I added just a bit of water to stretch it a bit, though it is not necessary).
Set the bread crumbs in a flat serving bowl or plate and prepare a baking sheet with parchment paper.
Dip the nuggets in the egg mixture then the bread crumbs.
Cover them entirely in the bread crumbs and transfer the breaded nuggets into the baking sheet.
Bake at 425°F for about 15 minutes. Turn over with a spatula and bake an additional 10-15 minutes or until golden brown on the other side.