i need not list the bready things of my grain-based past that i so miss… i’ve done enough “i miss _____” lists on this blog to fill a vortex. i will, instead, shout one thing that i do desire… i’ll name just one off of the long list…. BREADED CHICKEN!
yep, crunchy, crispy, salty chicken “nuggets”, what ever a “nugget” represents. i think the term nugget means anything that said fast food company happens to shred into manageable blobs of… well… food-stuff.
typically, i like a fatty, juicy cut of chicken, with crispy skin. mainly legs and thighs. i’m not generally one to buy a boneless, skinless chicken breast, but this was well worth the lean meat purchase. i can vividly remember very few chicken tenders from BK in my childhood as a treat. actually, it was a “don’t tell mom” drive through prize for good behavior after church or a doctor’s appointment. i was a bbq sauce dipper back then, but as i’ve grown over the past 20 years, so has my taste. i’m way into honey mustard now. besides, bbq sauce is for ribs. duh.
after a little internet research, i found that these “nuggets” were a grain free possibility. -not only that, but fairly easy to execute. so easy, in fact, that brian didn’t even help me make them. sorry honey. just kidding. but seriously. they’re pretty easy. it’s a messy assembly line, but messes are fun. especially when you have a nice husband to clean up after you. eggs splattered all over the counter, chicken and coconut mashed onto the laminate.. it’s like we have a toddler in the house. nope, just me.
brian and i LOVED these. poor guy probably misses the drive through nuggets more than i do. guys really dig fast food. i was *this* close to making french fries to go with this meal, but the adult in me forced steamed broccoli onto our plates. sounds boring, but dipping the broccoli in the honey mustard helps.
crunchy chicken nuggets
1 whole boneless, skinless chicken breast
2 eggs (beaten)
1 tsp salt
1 tsp pepper
1 cup unsweetened, finely shredded coconut
preheat oven to 350f. place oven rack in center of oven.
you will be using baking racks for this. i used those from my toaster oven, though cooling racks would work nicely. they do not need to be oiled.
cut chicken breasts into thin strips, or “fingers”, depending on which restaurant chain you are replicating.
combine eggs, salt, and pepper in a bowl.
put coconut into separate bowl.
dip and submerge a piece of chicken into egg, then roll around in the coconut until completely coated. place onto rack you will be baking them on. continue with remaining chicken.
place racks onto cookie sheet, if desired, to catch coconut droppings.
bake for 20 minutes or so.
turn chicken over carefully, without knocking coconut off of chicken.
bake for another 20 minutes.
meanwhile, prepare your dippin’ sauce.
1/4 cup yellow mustard
2 tbsp honey
squirt of sriracha hot sauce
method: combine all ingredients in dippin’ dish.