Chicken Nuggies & Condiments…

Chicken nuggets 2

O M G this might be my favorite post yet. And although these nuggets probably appear super basic, they were devoured in a total of 5 minutes between Nick and myself. Why did I wait so long to bake chicken nuggets? Have I been living under a rock? This recipe was originally inspired from one of my favorite food bloggers called Skinnytaste, but we made a few tweaks, just because I’m lazy and didn’t feel like heading out to the grocery store. The best part is, this entire meal can be prepped and baked in 20 minutes! 

I realized I haven’t given a real Char update in awhile, so let’s see what I’ve got. She’s becoming such a big girl/toddler so fast it’s truly frightening (in an amazing way). I wish I could freeze time, because this is by far the most fun age so far (and admittedly the easiest). She’s still loving her gym classes, trampoline bouncing, dancing, and playground adventures. Her newest trick is barking at any dog we encounter along our way.  Farm animals are her best friends, and she’s still OBSESSED with reading books. Unfortunately, we are still struggling a little with her dinner varieties (she’s definitely a meatball and pasta/carbs girl for life, but throw in something new, and you should see the death looks we get); But we are powering through and serving those veggies even when I know she might not touch them. We were supposed to save her some nuggets for dinner, but whoopsies, mom and dad maybe polished them all off 🙂 Hands down, my favorite thing Charlotte does at the moment, is reach out to both of us at the same time for a group hug and kiss. It seriously melts my heart how affectionate she has become and I hope she stay that way forever!

Panko Baked Chicken Nuggets: serves 2-4 (depending on if it’s an appetizer or entree)

chicken nuggets3

Ingredients:

  • 1 lb of thinly sliced chicken tenderloins; sliced into small nugget cubes
  • 8 table spoons of panko bread crumbs
  • 1 tblsp of salt & pepper
  • a few dashes of dill, chili powder, and oregano
  • 3-4 tblesp of olive oil


Instructions:

  1. Pre-heat oven to 425F, and cover the baking sheet in foil, covered in pam spray
  2. After slicing up the tenderloins to bite size nugget pieces, coat each side with salt & pepper generously.
  3. In one small bowl pour olive oil, and another bowl pour panko crumbs and addtl spices.
  4. Place the chicken lightly in the olive oil, coating each side, and then transfer them to the panko bowl, coating each side lightly again.
  5. Place chicken on baking sheet and bake for 15 minutes. We usually give them a good flip after 10 minutes or so.
  6. Serve with any condiments to your likely 🙂 We had an entire spread of honey, bbq sauce, mustard, ketchup, you name it. I am a condiment addict.

 

 

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