Everyone on the planet seems to be on a health kick lately, no doubt because of new year’s resolutions. I don’t make any myself, because really…what’s the point? None of us ever stick to them anyway, do we? It appears as though, while browsing through my blog recipes, my family eats fattening, sugary food non stop but I assure you that is not the case. Take these chicken nuggets, for example. These are a regular on our dinner rotation and have been for as long as I can remember, and why not? They are easy, healthy, and they always please everyone (including my picky kids!) So whether you are dieting or not this time of year or not, you should give this recipe a try. Feel free to let me know you love them as much as we do!
Baked Chicken Nuggets
1 pound boneless, skinless chicken tenders
1 teaspoon poultry seasoning
a few shakes black pepper
1/4 cup milk
1/4 cup all-purpose flour
3/4 teaspoon dried parsley
1/2 teaspoon seasoned salt, regular salt, or garlic salt (depending on your flavor preference)
1 egg, lightly beaten
1 row Ritz crackers, crushed
Preheat oven to 425 degrees F. Cut chicken into bite size pieces. Set up an assembly line of shallow dishes filled accordingly. In the first dish, place flour and seasonings; mixed milk and egg in the second, and the cracker crumbs in the third. Add chicken pieces in small batches to the flour mixture, coating each piece. Remove and place into the egg mixture; remove and immediately place into the cracker crumbs, carefully coating each piece. Place in a single layer on a large baking sheet. Bake for 12-15 minutes or until chicken is cooked through.