From Alice Enevoldsen

Chicken Nuggets
Image © 2011 Jason Gift Enevoldsen

• 4 skinless, boneless chicken breasts
• 2 egg substitutes (to make the breading stick)
• 1 Tablespoon water (in addition to any water you used making your egg substitute)
• ½ cup bread crumbs (run 2-3 slices of your favorite safe bread through a blender or food processor)
• ½ cup wheat germ
• 1 teaspoon fresh parsley, chopped fine
• ½ teaspoon fresh thyme
• 1 teaspoon fresh basil, chopped fine
• 1 teaspoon black pepper
• 1 Tablepoon canola oil

Directions:

Preheat oven to 425F, and prep a (nonstick) cookie sheet. Cut chicken into nugget-sized pieces.

Mix fake eggs with water, and add the chicken. Let it sit.

Chop up the spices, mix with bread crumbs and wheat germ. Mix in the oil well.  Dip each chicken piece in the seasoning and coat well.  Spread out on the baking sheet and bake for 10 minutes. Turn and bake for 5 more minutes.

I have also made the seasoning ahead of time and refrigerated it or frozen it so all I have to do is chop the chicken and coat it. If you do this I would add the oil at the time of coating, not before you freeze or fridge the topping.

I always thought chicken nuggets were an insanely processed, always cross-contaminated product of the fast-food industry. The above recipe is for whole pieces of chicken, baked, and a super-yummy mode of transport for your favorite dipping sauces. So I suppose they’re just as healthy as your dipping sauces.

Earth’s Best Kidz Baked Chicken Nuggets

I have also just found that (as of April 2011) Earth’s Best Kidz Baked Chicken Nuggets are safe for us, though they contain wheat and soy. And they’re not as healthy as the above home-baked ones which you have complete control over the ingredients for. But they’re frozen, cook up quick, and are a healthier vehicle for dipping sauces than french fries.