Chicken Nuggets?

Here's a recipe we tried recently:

http://savingdinner.com/news/DD8-26-10-stopfastfoodmadnes...

It was pretty tasty, with the honey mustard dip included in the coating. I'd have to suggest putting them under the broiler for the last few minutes to crisp them up a little bit more.

If corn flakes don't work for you as a coating, you could switch out something else that works (like the PP's suggested!)

Chop up chicken thighs into lego sized pieces. Take about 25%-50% of those pieces and run through the blender or food processor. Mash the whole thing together (with your hands, like meatloaf) and shape into nuggets. Salt. Bake or saute.

For added crisp, coat with Panko (japanese rice bread crumbs) before cooking.

If you're having trouble shaping them, you can add an egg into the meat when your mashing the paste and the chunks.

For added flavor, add some sauce when you're mashing the chicken together. Teriyaki, or bbq, or kalbi, or brown mustard, etc.

(Chicken breasts work as well, but you have to add oil or water to the mash or they become REALLY dry. Thighs are juicer and have more flavor)

Not quite a nugget...but you can take chicken breasts and cut them into strips (or buy the pre-cut ones but it's cheaper to do your own) and coat them in a mixture of egg and plain yogurt. Then coat them in mashed up corn flakes or other cereal, my mom uses those Post ones with nuts, etc. and it's really good! Then put them on a baking sheet and bake until done. It's obviously more a strip but still tastes good when you dip it in mustard or whatever and it does taste good cold!

I like to make chicken nuggets by cutting chicken breast into strips, dipping in a mixture of a little butter, dijon mustard, lemon juice and a bit of garlic powder, and then rolling them in whole sesame seeds (I like the raw ones best), and then bake at 350 for about 15 minutes (depending on size).

My mom marinates her chicken breast in buttermilk and then dredges the pieces in coconut flour and then bakes them. It's unbelieveable.

If you are just wanting to cook the chicken pieces without breading them, I like to saute chicken pieces in lime juice and garlic. My kids love it!
Good luck!

I grind my own chicken in a food processor and shape to desired shapes and just bake them in the oven on parchment paper to avoid the use of any added oils. You can of course add any seasonings you'd like and there you have an easy flour-less chicken nugget. To use a binder to help them retain their shape I've used shredded carrots, or potato flakes or of course egg if you're children aren't intolerant.

I cut up chicken tenders into bite sized pieces. Then I coat them in egg and panko bread crumbs. I fry them in a little olive oil. The trick is to put a heavy pan on top of them while they are cooking. This helps flatten them out and make them look more like nuggets. They only take a few minutes on each side to cook.

I use panko bread crumbs (no hydrogenated oils) with garlic and/or onion powder, dried basil, oregeno, thyme, salt and pepper. Put all in a plastic bag and coat cubes of chicken with mixture. bake at 375 for 20 min.

I use crackers instead of flour. I crush them into a very fine powder, and use a tiny bit of egg in the breading process. I like to ad parmesan cheese to the crackers. I only bake, and never deep fry. You could try a rice based tempura but I think it has to be deep fried.

Wow, so glad I responded as I got to read the other delicious recipe ideas too!
My recipe is another simple variation. I cut up chicken breasts or chicken breast tenders into nugget-sized pieces and dredge them in fine cornmeal seasoned with salt, pepper, and a little garlic powder. I usually fry them in a non-stick in a little oil but you can also bake them if you want to skip the oil. They need to be flipped when they're nearly white all the way around.