10 Tips for Stress Free Summer Cooking!
Main Dishes - Poultry
Chicken Nuggets
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Servings: |
36 |
72 |
108 |
144 |
180 |
216 |
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Ingredients: |
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chicken breasts; boneless, skinless, cut into nuggets |
2 lbs. |
4 lbs. |
6 lbs. |
8 lbs. |
10 lbs. |
12 lbs. |
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Sauce: |
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milk |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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ranch dressing; bottled |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
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Coating: |
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bread crumbs or cracker meal |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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paprika |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
Mix
sauce ingredients together well with a wire whisk, mixer
or spoon.
Cut chicken breasts into nuggets.
Place all of the chicken pieces in the sauce and
stir well to coat.
Place coating in a plastic bag, bowl or other
container with a lid.
Place about 18 nuggets into coating mixture.
Seal bag or container and shake well to coat
pieces.
Repeat until all nuggets are coated.
Place nuggets on spray-treated or greased baking
sheets and bake at 375°
for 15-20 minutes, turning once.
Remove from oven and cool on baking sheets.
To
serve, place frozen nuggets on
a baking sheet and reheat at 400°
for 5-10 minutes until sizzling and hot.
Freezing
Time: 3-4
months
Comments:
These
have so many great uses!
Our kids love them.
To make them lower in fat, use skim milk and diet
ranch dressing.
You’ll never miss the fat!
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This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.