Making Chicken Nuggets from Scratch

If you use boneless skinless chicken breasts, it is less chewy. We like the tenders. They 'bite' easier because they are so tender. But try the breast cut into squares next time. oh and maybe they will be more inclined to eat them if they have a hand in making them? Let them help the breading process maybe. If not, let them make homemade honey mustard. Not difficult, just honey and mustard and stir!

What about smaller chicken pieces? More like popcorn chicken.

I agree with Tracy K - I just cut up boneless chix breast into nugget size pieces, put some seasonings on them (I use mayo/mustard and then dip into breadcrumbs/pepper/garlic/rosemary) and bake. They always come out so good and not that bad health-wise (you could skip the mayo of course). My 2 year old daughter seems to like them (on the days where she actually decides to eat, that is...)

I soak the meat, cut into bite size pieces, in milk. This makes the chicken tender. Soaking in buttermilk works well too. I have coated in wheat flour with some seasonings. I like them coated in seasoned bread crumbs and fried in canola oil. I also like them dipped in honey mustard then coated in breadcrumbs and baked. Panko crumbs are good to and they have that crunchy fried texture but are better for you(baked).

I would say to butterfly the chicken breast first and pound it with a meat hammer (or a pot or pan, rolling pin etc). Then cut it into your desired size and bread etc. Pounding the chicken tenderizes it a LOT.

You can try brining the meat first. That tends to make the meat moistier and a bit softer.

You could buy ground chicken breast, then just roll in your regular bread crumb mixture and cook the same way you normally do. It shouldnt be chewy at all that way but taste pretty much the same. :)

Use "Panko" bread crumbs.
It is a Japanese bread crumb, that is great and crunchy/crispy.

Try your Asian aisle at the grocery store.

And, cut the chicken up, smaller into bite sized pieces.

Marinate the chicken first--it changes the texture to a smoother consistency. And it's really easy to over-cook tiny chicken pieces and then it gets tough.

Two ideas -
My son loves paneed chicken - I take a boneless skinless breast, or tenders, pound them thin with a meat mallet, dredge in egg, then in italian breadcrumbs. Since they are so thin they cook super quick - I fry them in a little olive oil mixed with canola oil

Or try ground chicken - form into bite size nuggets, then egg wash and your favorite coating.

If you tenders are coming our chewy - you may be overcooking them.

Just my random thoughts....

:)

I make these from time to time, but not often (since I, too, am sans food processor).

Chicken thighs chopped into fingernail sized pieces (the tedius part).

Ground chicken from the meat counter

Smoosh chopped and ground chicken into nuggets.

Season w/ salt

Dip in tempura batter

Dredge in panko crumbs

Bake at 450 until thermometer reads 180

If not golden brown, broil for just a few seconds (about 30) per side

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A food processor turns this process into a 5 minute affair to reduce 8 thighs into chopped AND ground chicken. Doing it by hand takes me 30-45 minutes.

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After they're completely baked, I let most cool (about 2 hours) then ziplock up and toss in the freezer. Reheating in the oven takes 5-10 minutes.

Lesley's right - I am sure you're overcooking them. I usually use chicken breasts, I cut them up, pat them dry then egg wash and breadcrumbs. Pan fry in a little olive oil only a couple minutes each side. *cut through one in half to make sure they're cooked through. They come out soft and delish! Much healthier to make your own than buy them pre-made!!

Here is the recipe I use and let me tell you it is really good. I double it and put the surplus in the freezer ( freezes like a charm):

Chicken Nuggets

Ingredients:

•Chicken Nuggets
•8 chicken thighs, skinned and deboned
•1 cup buttermilk
•1 egg
•1/4 cup finely chopped fresh chives
•1/4 cup grated Parmesan cheese
•3 tablespoons soy sauce
•1/2 teaspoon garlic-flavored hot pepper sauce (recommended: garlic-flavored Tabasco) optional
•Juice of 1 lemon
•1 teaspoon salt
•1 teaspoon freshly ground black pepper
•Vegetable oil, for frying
•1 cup flour, for dredging
•3 eggs, beaten
•2 cups panko (Japanese) bread crumbs

•Honey-Mustard Dipping Sauce
•1/4 cup mild yellow mustard
•1/4 cup honey
•Salt and freshly ground black pepper

Directions:

In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.

Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.

For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.

Might not do the trick but we love Shake n Bake in bite sized pieces.