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    You are in: Home / Recipes / Chicken Nuggets - OAMC Recipe
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    Chicken Nuggets - OAMC

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    JillAZ's Note:

    This is the way I make my chicken nuggets. My kids love these and I try to keep some on hand in the freezer for quick snacks and meals. The technique came from the 30 day gourmet cookbook. This is an estimate on the crumbs. I normally do a whole bunch of chicken at once and just kind of eyeball the amounts.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees.
    2. 2
      spray a baking sheet with cooking spray and set aside.
    3. 3
      Cut chicken into slices and then into "nugget" sized pieces.
    4. 4
      In a medium bowl, mix together the ranch dressing and the milk.
    5. 5
      put chicken pieces into bowl with milk mixture.
    6. 6
      Crush the ritz crackers into fine crumbs. I use my food processor.
    7. 7
      Place cracker crumbs and paprika in a large zipper type baggie. Seal and shake to mix together.
    8. 8
      Place a few of the chicken pieces into the bag of coating mix. Seal bag and shake to coat.
    9. 9
      Place nuggets on prepared baking sheet.
    10. 10
      Repeat until all chicken has been coated.
    11. 11
      Bake for 15-20 minutes or until chicken is done.
    12. 12
      Remove from oven and cool. I like to flash freeze before placing in a freezer bag and freezing.
    13. 13
      To serve:.
    14. 14
      Place frozen nuggets on a baking sheet and bake at 400 degrees for 5-10 minutes or until heated through. You can heat in the microwave, but they don't turn out as crispy.
    15. 15
      Note: Flash freezing just means to place the items on a baking sheet, not touching, and put in the freezer until firm. This keeps them from sticking together in one big clump.

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    Ratings & Reviews:

    • on January 30, 2009

      35

      I made these b/c my DH LOVES chicken nuggets. He liked them fresh from the oven, but was not a fan after reheating (even in oven).

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 22, 2012

      55

      This was delicious! It actually tasted much better than the "chicken nugget" taste I was expecting. I would say it was more similar to Raising Cane's Chicken Fingers in taste. For people who mentioned having a hard time with the coating being soggy, I would add more crackers. I also cooked it on 425 for 15 minutes instead of 375 for 15-20 minutes. That may have helped the texture.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 28, 2009

      I make a similar recipe but use bread crumbs and grated Parmesan in equal portions. The round buttery crackers are very high in fat and that contributes to a "soggy" coating. I had the grandkids set up an "assembly line". One cut the chicken, another dipped in the ranch and the little one rolled them in the bread crumb mixture. They loved helping and now frequently request Ranch Nuggets.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Chicken Nuggets - OAMC

    Serving Size: 1 (191 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 488.0
     
    Calories from Fat 189
    38%
    Total Fat 21.0 g
    32%
    Saturated Fat 4.4 g
    22%
    Cholesterol 152.3 mg
    50%
    Sodium 697.0 mg
    29%
    Total Carbohydrate 20.7 g
    6%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.8 g
    11%
    Protein 51.0 g
    102%

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