CRUNCHY CHICKEN NUGGETS
1-1/2 pounds chicken breast or thigh chunks
(40-48 pieces)
1/4 cup milk
1 egg
1-1/2 cups crumbs, crushed sour cream and onion potato chips
1/4 teaspoon thyme
1/2 teaspoon pepper
2 tablespoons margarine, melted
In a small bowl, place the milk and egg and mix together with a fork by beating slightly. On a piece of wax paper, place potato chip crumbs and mix with thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray. Dip each chunk of chicken in egg-milk mixture; then roll in seasoned chip crumbs and arrange in a single layer on foil-lined baking pan. Repeat until all chunks are arranged in the pan. Let sit 15 minutes. Drizzle melted margarine over chicken chunks and place in oven with temperature set at 425 degrees F. Bake about 30 minutes or until chunks are brown and crisp and fork can be inserted in chicken with ease.
Makes 6 teenage servings.
Source: National Chicken Council
1-1/2 pounds chicken breast or thigh chunks
(40-48 pieces)
1/4 cup milk
1 egg
1-1/2 cups crumbs, crushed sour cream and onion potato chips
1/4 teaspoon thyme
1/2 teaspoon pepper
2 tablespoons margarine, melted
In a small bowl, place the milk and egg and mix together with a fork by beating slightly. On a piece of wax paper, place potato chip crumbs and mix with thyme and pepper. Line a shallow baking pan with foil and spray with vegetable cooking spray. Dip each chunk of chicken in egg-milk mixture; then roll in seasoned chip crumbs and arrange in a single layer on foil-lined baking pan. Repeat until all chunks are arranged in the pan. Let sit 15 minutes. Drizzle melted margarine over chicken chunks and place in oven with temperature set at 425 degrees F. Bake about 30 minutes or until chunks are brown and crisp and fork can be inserted in chicken with ease.
Makes 6 teenage servings.
Source: National Chicken Council
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