Don't you love the trade-off between doing things yourself, inexpensively, and doing them quickly, but paying a whole lot more? Take frozen chicken nuggets, for example.
My last trip to the freezer section revealed that I could purchase ready-made organic chicken nuggets for $16.00 a pound! Yes, that's right, the 8 oz. package was $8.00.
A few rows down, in the meat section, I found organic chicken thighs for $2.49 a pound. Sold.
They are not packaged in a colorful bag, but these nuggets cost me about $3.00/lb, instead of $16.00!
Of course, since deboning chicken thighs is not my all-time favorite thing to do when I have some free time, I put off actually making the nuggets until the defrosted meat in my fridge really couldn't be ignored another day.
Then, using approximately the same method I used when I posted my original Freezer Nugget Recipe, I deboned the thighs, cut them into bite-sized pieces, breaded, and baked them. They turned out quite a bit crispier this time, and just as delicious!
- Chicken of your choice, deboned, and cut into bite-sized pieces
- Eggs (about 2 eggs per pound of chicken meat)
- Flour of choice (I used rye this time, but next time I'm going to try out rice flour)
- Breading Seasonings: Salt, Pepper, Onion and Garlic Powder, whatever you feel like trying!
- Preheat oven to 350 F.
- Whisk eggs in small bowl.
- Mix flour and seasonings together in another small bowl.
- Working one at a time, or in batches (whatever works for you), dip each chicken piece in flour mixture, then egg, then flour mixture again. Place on greased baking sheet.
- When baking sheet is full, bake for 20 minutes, flipping chicken nuggets over after 10 minutes.
- Cool, store, and reheat whenever you need a quick meal or snack!