Friday, January 6, 2012

Annabel Karmel’s Chicken Nuggets



You guys know that Heather and I are fans of the big AK…she has helped us through many a tough eating time in our households.  And again she amazes me with another recipe.  We have gotten into a food rut in this household, and it hasn’t been a super healthy one.  Honestly, it was one of least resistance…sticking veggies in where ever I could.  Grilled cheese with spinach, quesadilla with spinach, pizza with pureed carrots in the sauce…and spinach.  Although I’m jamming everything full of spinach and hidden veggies…what is it really teaching my kids about food?  NOTHING.  I’m not expanding their palate or exposing them to different types of food.  I’m not allowing them to try new things and explore different tastes.  I’ve been a very bad teacher of good eating.

So part of my resolutions were to make a bunch of varied foods and make sure the kids at least TRY them.  Now, you may be looking back up to the title of this post and say to yourself “well chicken nuggets aren’t really a far stretch from regular kid fare…stupid lady,” but we gotta take it slow.  I can’t just put filet mignon and a pinot noir in front of them and tell them to really savor the flavors and textures.  So I thought I’d take it one baby step and make my own chicken nuggets in lieu of buying frozen nuggets. 

I’ve done this before with just cutting the chicken up and breading…but this was all about making your own ground chicken paste (if you will) and frying them up.  Sounds intimidating…totally easy.  I tell you what….I will NEVER go back to buying frozen nuggets again.  Ever. These are THE BEST chicken nuggets I have ever had and they are even better because I didn’t add one pinch of salt and they are super flavorful, I controlled all the ingredients, and I only fried them for a second to get a crisp and then baked them until they were cooked. And they were so good on a salad for mom the next day!  You guys gotta try this one!


3/4 lb chicken breasts, cubed

1 large onion

2 tbsp chopped fresh parsley

1 small apple, peeled and grated

1/2 cup fresh white bread crumbs

1 chicken stock cube

1/2 cup dry bread crumbs

1 cup cheese and onion potato chips, finely crushed (I just added parmesan cheese and a little onion powder to the bread crumbs)

vegetable oil for frying

1. Put first six ingredients in a food processor and chop for a few seconds until well combined.


2. Shape mixture into little nuggets. Mix together the dry bread crumbs and chips on a plate and press the pieces into the coating.


3. Heat enough oil for shallow frying in a large frying pan.  Add the nuggets and cook for about 6 minutes, turning occasionally until light golden and cooked through. **TWIST** I cooked for about a minute, flipping just to get a nice crust and then baked the nuggets at 350 until done (about 5-7 minutes).



And then enjoy it in a delicious salad the next day!!


1 comment:

  1. Looks great, I will have to remember this when she has teeth!


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