Wednesday, February 12, 2014

Ranch-Parmesan Chicken Nuggets

I know the picture doesn't look like much, but these little bites of chicken are pretty amazing! Sam said they should be on the menu at a gourmet restaurant. Chicken nuggets. Classy. :) Both of my kids love them and they come together so quickly. They freeze fairly well, so you can make a large batch and warm them up for lunches or whenever you need them. They are slightly less crispy when they have been frozen, but still very palatable. I adapted a recipe given to me by a ward member to come up with these, and they are a staple at our house.

2 lbs boneless, skinless chicken, cut into pieces as desired
4 Tbsp. butter, melted
3/4 c. Panko
1 Tbsp. ranch seasoning
3/4 c. finely grated parmesan cheese

Mix together Panko, ranch seasoning, and parmesan cheese. Dip chicken pieces in melted butter, wiping away excess (too much butter will make them soggy when they bake). Place butter-coated chicken in Panko, cover with crumbs, and press crumbs into the chicken to help them stick. Place on a cookie sheet and bake at 350 for 20 minutes or until cooked through.

Note: If chicken is cold, butter may start to harden as you are dipping, at which point you should re-microwave it to keep it liquid.

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