HOMEMADE CHICKEN NUGGETS!

Because of my RA, I've been trying really hard to stay away from sugar and processed foods, but the struggle is real sometimes. I was craving McDonalds chicken nuggets, but didn't want the consequences. So I took to the kitchen and made my first batch of chicken nuggets ever!

OKAY! THESE WERE A HIT AT MY HOUSE!

Heres what I did:

• 3-4 chicken breast

• 1/2 cup of flour

• 1/4 cup of panko or breadcrumbs.

• 1/4 cup of grated Parmesan ( I just use Kraft or the grocery store brand)

• 1 egg

• 1/2 cup of milk

• pepper

• seasoned salt

• garlic powder

• cayenne pepper (optional)

Preheat your oven to 350 degrees.

In a food processor combine chicken breast, seasoned salt ( I used 1/2 tbs), a dash of pepper and garlic powder (about 1/4 tbs). You can add more or use less depending on what your family likes.

While chicken is blending: on a plate, combine flour, Panko, Parmesan + Seasoned salt, and Cayenne (optional) to taste.

In a bowl combine milk and an egg and whisk to make an egg wash.

Make 1 inch balls of your ground chicken and then flatten so its about 1/2 inch thick. Dip your chicken in the egg wash being sure to coat both sides of the chicken. Then carefully coat with flour mixture.

Place your coated chicken on a cookie sheet! I use a silicone baking mat, but if you don't have one spray your cookie sheet with non stick cooking spray before placing your chicken on it.

Bake at 350 for 10 minutes, then flip nuggets over and cook for another 5-7 minutes. Nuggets should be light brown and reach an internal temperature of 165 degrees.

Dip in your favorite dipping sauce, take a bite, and listen to your family RAVE over your cooking!

PRO TIP: make a double or triple batch and freeze for when you are in a pinch for dinner! Re-warm in the microwave or the oven.