Am I the only one who still clips recipes out of the newspaper?
Am I the only one who still gets a newspaper?
OK, I know I might be a little old school, but sometimes you can still find good stuff in the newspaper!
We tried out this recipe a few weeks ago from a page I clipped from the Sunday paper for “crispy, crunchy, lowfat” baked chicken nuggets with three homemade dipping sauces. They were a nice, light, alternative to the store bought type of chicken nuggets and we especially liked the homemade honey mustard dipping sauce.
It’s a simple process of coating your chicken pieces in a spiced flour coating, and then dipping the pieces in milk, rolling them in breadcrumbs and baking them in the oven. I used the boneless, skinless chicken that’s sold as “tenders” and then cut each tender into three or four smaller pieces to make the nuggets.
Here’s how to do it:
HOMEMADE CHICKEN NUGGETS
Adapted from: Parade/Dash Magazine Baked Chicken
You Will Need:
1 Lb. boneless, skinless chicken tenders, cut into pieces
1/4 cup flour
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup milk
1/2 cup plain bread crumbs (I used homemade breadcrumbs)
1. In a medium bowl combine the flour, onion powder, garlic powder, salt, and pepper.
2. Toss the raw chicken pieces in the flour mixture to coat.
3. Pour the milk into a shallow bowl
4. Spread the breadcrumbs on a plate.
5. Now you will be setting up your assembly line. Take a piece of the flour coated chicken, dip it in the milk, and then roll it in the breadcrumbs. Put the finished pieces of chicken on a parchment paper lined baking sheet.
6. Spritz the coated chicken pieces with a little bit of cooking spray.
7. Bake at 400 degrees for 20 minutes
And now for the dips . . . .
Of course you can just serve your nuggets with ketchup, but these dips stir up quickly and easily and make for a nice variety of flavors.
Adapted from: Parade/Dash Magazine Dip Recipes
HONEY MUSTARD DIPPING SAUCE
Combine 3 Tablespoons honey, 3 Tablespoons Dijon mustard, and 2 Tablespoons mayonnaise
CREAMY DILL DIP
Combine a 1/2 cup plain yogurt, 1 Tablespoon Dijon mustard, and 2 teaspoons lemon juice. Stir in 3/4 teaspoon dried dill weed, and 1/4 teaspoon each of salt and pepper.
Rather than use the BBQ dip recipe from the newspaper, I used a small version of my BBQ Sauce for meatballs). I combined a 1/2 cup ketchup with 1/4 cup brown sugar and seasoned with a 1/4 teaspoon each of chili powder, dry mustard, salt, and worcestershire sauce.