I have been meaning to do a post about this recipe for some time. My friend Erik loaned me her cook book – “The Eat-Clean Diet for Family & Kids” by Tosca Reno. It has a lot of great kid friendly standards made a lot more healthy. This chicken nugget recipe is one of our favorites. Ever notice how impossible it is to find baked, whole grain, organic chicken nuggets? It’s because they don’t exist. The closest I have come is Earth’s Best but they are expensive and not organic. So I made up a ton of these and put them in the freezer. Now when we need a quick lunch I just bake them for 10 minuets.
looks good right…. you know what’s in the breading? Oat bean, wheat germ, flax seed, and ground almonds, along with a little garlic powder and salt. They taste amazing and if you have older kids you could easily make them as chicken fingers instead of nuggets – or even use the same breading combo to make fish sticks. So I made up this batch and was trying to take some photos and this is what happened….
The little twerp just came out of no where and the next thing I know his little chunky hand is in my photo!
Like all toddlers he is really into dipping his food…
mumm good! Here is the recipe. Note: I have edited the recipe to make more breading which I found necessary to coat the chicken.
Crispy Chicken Bites
3 boneless, skinless chicken breast
1/2 cup / 120 ml Oat bran
1/2 cup / 120 ml wheat germ
2 Tbsp / 30 ml coarsely ground flax seed
1/2 cup / 120 ml coarsely ground almonds
1 tsp / 5 ml sea salt
1 tsp / white pepper
Pinch Garlic Powder
1/2 cup 120 ml water or low-sodium chicken stock
1 large egg white, lightly beaten
1. preheat oven to 400*F/205*C. Prepare baking sheet by lining with parchment paper or coating lightly with cooking spray.
2. cut the chicken breast into nugget-sized pieces” about 1 1/2 inches square. Set aside.
3. combine all dry ingredients in a large container with a tightly fitting lid. Shake well. This is your coating mixture. Combine water and egg in a medium bowl. Dip each chicken piece in the water/egg-white mixture and then place in the coating mixture. Make sure each piece is well coated. Place on the backing sheet. When all of your chicken has been coated and your backing sheet is full, place in oven and bake for 10 – 15 minutes or until golden.
Note: if you wish to make a large batch to freeze bake only for 9-10 minuets and let cool completely before freezing in a ziplock bag. To finish spread out desired number of nuggets on a baking sheet and bake at 400* for 10 minuets.
The sauce is just a honey mustard sauce. To make combine 1 1/2 tsp/ 7.5 ml honey with 1 tbsp/ 15 ml Dijon mustard.
If you try this recipe leave me a comment and let me know!Portfolio | Contact Me | Book a Session
. . .