I’m a big fan of finger foods…for kids, it just makes sense, and for us adults it’s fun! I’m also a huge fan of dipping foods…bread into sauce, fish sticks into a lemony mayo dip, chicken nuggets into a peppery mayo…anything! These homemade nuggets are whipped up, start to finish, in about 30 minutes. I always buy chicken on the bone, because it’s cheaper to de-bone yourself. And with the holidays coming up, I know many people will have turkey, duck, or the like as leftovers shortly. These make a wonderful meal with a side salad for a light option, or atop rice with tomatoes, cucs, feta, and herbs. Enjoy!
HOMEMADE HONEY & MUSTARD CHICKEN NUGGETS
2 large Chicken breasts, cut into small pieces (makes about 16 nuggets)
Equal portions of Honey & Grainy Mustard (about 1/8 cup each; I like mine a little sweeter, so I add more honey)
Some EVOO, for mixing
Italian-style bread crumbs, for coating
Couple of pinches of Red chillies
Preheat convection oven to 400`. If using traditional oven, preheat to 425`.
Cut chicken breasts into small pieces. Set aside
Into the same bowl, add honey, grainy mustard, and enough EVOO to make a little paste (about 2 tbsp.). Add a few pinches of red chillies, to taste. Combine with fork.
In a separate bowl, sprinkle a good heap of the Italian bread crumbs (probably about 1-2 cups).
In batches, add chicken pieces to the marinade. Shake the chicken around to coat all sides. Remove from marinade, and then add to the bread crumbs. Shake the chicken to coat on all sides. Repeat for the next batch of chicken pieces.
Place onto cookie sheet. Drizzle each with a little EVOO, and then place into oven for 10 minutes. After 10 minutes, remove from oven, flip, and continue cooking until cooked, about 10 more minutes.
To plate, serve a mixed greens salad, rice with tomatoes, or rest on top of a simple tomato sauce with capellini noodles with a shave of fresh parmesan for a contemporary take on chicken parmesan. Endless possibilities! To make a dipper, use a tbsp. of mayo and add your favourite flavours…lemon zest for punch, honey for sweet, garlic and pepper for zing, anchovy paste and capers for decadence. Enjoy!
Mangiamo! Let’s eat!