![]() ![]() Stored in the fridge, these nuggets will keep relatively crispy and can make a great lunchbox item. For dipping they also pair well with my homemade ketchup, peanut tahini sauce, or cucumber-yogurt sauce. Especially not in combination with protein and fat sources like in this recipe.įor dinner I like to serve these with baked veggies (whatever I have in the fridge or garden) or baked potatoes and a fresh salad, and a yoghurt-mayonnaise sauce (recipe below). Although corn flakes are primarily composed of carbs and contain some natural sugars, they don’t have a high glycemic index, meaning they won’t spike your blood sugar. In addition, corn is often associated with GMO, especially in the US.īut plain organic corn flakes are rich in fiber and provide vitamins and minerals. 1 plate with crushed plain corn flakes previously mixed with olive oil, salt, and garlic powder.Ĭorn flakes have an unhealthy connotation due to the boxed Kellogg’s corn flakes which also contain tons of sugar, high fructose corn syrup, and flavorings.Prefer the whole variety over white and refined. So we end up with two options get frozen chicken nuggets from grocery stores or make them at home. I use whole rice flour, but wheat, spelt, buckwheat, chickpea, oat flour… they all work. How to store Serving suggestions Easy Chicken Nuggets Recipe Other appetizer/snack recipes you'll love Most kids LOVE chicken nuggets But they aren’t the healthiest, especially when you get them from fast food restaurants. It keeps them busy, and involving kids in the cooking process is always a good idea. In fact, I usually delegate the coating to one of my kids. These chicken nuggets don’t require special cooking skills. And they taste so much better than the commercial ersatz. I wanted to have them soft and juicy on the inside, crunchy on the outside, gluten-free, and mess-free to make and eat.Īnd bingo! This recipe has it all. Is it the crunch, the taste, the shape or the dipping? I have no clue, but fact is I knew I could do better than the commercial and over-processed nuggets from the supermarkets, restaurant and fast foods (I even doubt those are actually made with chicken…). I lightly oiled a baking dish and let Florence and Jimmy put each chicken nugget on to it as they finished before baking them on 200 for 20 minutes.I don’t know why but most kids adore chicken nuggets. They covered each piece of chicken breast, which I cut into regular chicken nugget sized pieces, with the flour first, then the egg and lastly the cornflakes. Next we filled three bowls, one with the bashed up cornflakes, a second with plain flour and a pinch of salt and the third with a beaten egg and a dash of black pepper.Īnd then I let the children create their own chicken nuggets for supper. I’d vaguely heard about people making chicken nuggets with cornflakes and as we have some they seemed like a good idea so I filled freezer bags and sealed them before making a pin prick hole to let the air out and allowed the children to bash them to pieces with a rolling pin. I quickly asked for her recipe which she uses bread crumbs or crushed Ritz biscuits for and then tonight we decided to make our own version. Florence went to a sleep-over with a friend the other day and when she came home she waxed lyrical about the home made chicken nuggets my pal had made with them. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |