Chicken nuggets are a food group at our house. Thing 2 would eat chicken nuggets for every meal, every day of the week. However, I am not a big fan of the frozen ones and we can’t afford to “eat more chicken” every day of the week.
A couple of months back, I pinned this recipe on Pinterest and finally got around to trying them. They were yummy and I think in the coming months, I am going to be changing this recipe a little bit to better suit our likes/dislikes. Since this was the first time trying out the recipe, I thought I would just follow it. Here it is.
1 boneless and skinless chicken breast
1/4 cup pickle juice
1/2 cup milk
3/4 cup flour
1 TBSP powdered sugar
1 tsp salt
1 tsp pepper
peanut oil (is best) or canola oil
1. Trim and cube chicken.
2. Put pickle juice and chicken in a ziploc bag and marinate for 1-2 hours.
3. Whisk together milk and egg, then add to the ziploc bag and marinate for another 1-2 hours.
4. Combine flour, powdered sugar, salt and pepper in a bowl. Drain and add the chicken to the flour mixture to coat.
5. Put 1-2 inches of oil into a pot or pan. Heat the oil over medium until hot.
6. When oil is hot, use tongs or a fork to place chicken into the pan. Cook until golden brown on both sides. It takes about 1-2 minutes on each side.
7. Remove from pan and place on a paper towel to drain.
The boys didn’t help me make these, however they were a kid approved recipe, thus the reason they made it to our Kids in the Kitchen post.
Did you make anything with your kids or that was approved by your kiddos this week? Please consider sharing with us.