The other factor that I’d like to point out is that these nuggets did not come from a box full of unnecessary added ingredients. Including the seasonings and cooking oil, they only have 8 ingredients. These even have fiber included with the whole wheat flour I used. Many nuggets that you buy in the frozen foods section in the grocery have so many added preservatives or hidden trans fats.
Warning: if you or any one in your house has a peanut allergy, then please do not cook with this oil. You would want to substitute canola and just watch and make sure it doesn’t get too hot and burn.
Southwestern Chicken Nuggets
1 lb. boneless skinless chicken breast, cut into small 1-2 inch chunks
1 cup buttermilk (I like to make my own with 1 cup of milk and 1 tbsp vinegar, stir and let sit for 5 minutes)
1 cup whole wheat flour
½ cup bread crumbs
2 tsp coarse salt
2 tbsp chili powder
1 tsp garlic powder
¼ cup peanut oil
In shallow bowl add buttermilk and chicken allowing it to soak for about 10 minutes. Add all dry ingredients to another shallow bowl. Heat oil in skillet. Once chicken is ready, shake off piece by piece and dip in flour mixture and coat well. Let cook approximately 5-7 minutes on each side or until juices run clear.
Add some salsa on the side to dip instead of traditional catsup.
**By the way, I might not crop much from my kitchen pictures in the next few months to see if you can figure out what is going on in the McD kichen!