When I ask him what he wants for dinner he responds, “Chicken nugget!”
When he wants to call his brother a name he says, “Hey chicken nugget!”
When strangers ask his own name he often replys, “Chicken nugget!”
He even named his recent creation at Build a Bear “Chicken nugget.”
Anyway, I cannot lie and say my kids are strangers to the chicken nuggets from McDonalds, they are not. However, for many reasons I am not a fan. First off, they have 38 ingredients, most of which are non-recognizeable and including this scary note on the McDonalds website: “Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness).
So, I created this healthy and natural (yay!) version using healthy quinoa and whole wheat, all natural chicken-baked not fried. I hope your kids like it!
Here’s What You Need:
1lb chicken tenders, trimmed
1/2 cup quinoa, rinsed
1 cup whole wheat bread crumbs
1 tsp seasoned salt
salt + pepper
Two eggs, whisked with a splash of water
Organic non-stick or grapeseed oil
Here’s What You Do:
Preheat the oven to 425. Pulse the quinoa and the breadcrumbs with the seasoned salt and move the mixture to a plate. Make a separate plate with flour. Season the chicken lightly with s+p. Create a dipping station:
1. Egg mixture (Be sure to shake off the access)
2. Flour (Be sure to shake off the access)
3. Quinoa mixture (Be sure to press down to ensure it stays coated)
Place on a baking sheet coated with foil and then topped with grate to keep if off the foil-like in a roasting pan). Spray with the grapeseed oil or nonstick. Bake for 15-17 minutes. Carefully cut into nuggets. Your kids can dip into organic ketchup, honey mustard, or warmn marinara.
Okay so these don’t look like your average chicken nugget, but a little prodding, a little ketchup and you should be good to go! If not, you can always pulse the mixture more to make more of a breadcrumb like consistency.
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