Chicken Nuggets

By missy55

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts, Cut Into Small Pieces
• 1 cup All-purpose Flour
• 1 Tablespoon Seasoned Salt (such As Lawry's)
• Salt And Black Pepper To Taste
• 2 whole Eggs
• 2 Tablespoons Water
• 2 cups Seasoned Breadcrumbs
• Vegetable Oil, For Frying
• Ketchup And Mustard, For Serving
• 2 pounds Strawberries, Hulled
• 1 cup Sugar
• 1 teaspoon Vanilla
• 1/2 whole Lemon, Juiced
• A Couple Drops Red Food Coloring (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from thepioneerwoman.com

Preparation

Step 1

Enter your email address:

Chicken nuggets. What can we say about them? They’re so simple, so ubiquitous, such a steady component in the diet of American kids. And okay—American kids’ parents. And the choices—they’re abundant! From fast food restaurants to big bulk bags in the freezer section of the grocery store, there are countless chicken nuggets to choose from in this great land of ours. But I’ll let you in on a little secret: The best chicken nuggets are ones you make yourself.

For another thing, you can make as many as you want. No deciding whether you want the 4, 6, or 10 pack!

Let’s make these chicken nuggets, baby! They are seriously the best in the west.

Once you’ve got the chicken all cut up, make the assembly line for the breading: In one bowl, add some flour and seasoned salt…

Stir it together with a fork and set it aside.

Add a little water…

And whisk them together. Set these aside, too.

In a third bowl, pour a couple cups of seasoned breadcrumbs. You can use plain ones, too, but I love the seasoned ones because they’re so…well…seasoned!

Roll them around to dredge them, then shake off the excess.

Heat some vegetable oil in a large skillet over medium-low to medium heat. To test the oil to see if it’s ready, drop in a few breadcrumbs. If they sizzle gently, the oil’s ready! (If they brown very quickly, the oil’s too hot.) When the oil is perfect, carefully drop in a few pieces at a time.

Serve them with little dishes of ketchup, mustard, honey mustard, barbecue sauce, or whatever makes your skirt fly up. You’ll love these! They’re delightful.

First, make the breading assembly line: In one bowl, stir together the flour, seasoned salt, salt and pepper. In a separate bowl, beat the eggs and water. In a third bowl, add the breadcrumbs. Bread a few pieces of chicken at a time by dredging them with flour, then quickly dunking them in the egg mixture, then rolling them in the breadcrumbs until they're coated. Shake off the excess and place them on a plate or pan as you bread the rest.

In a large nonstick skillet over medium heat (place the skillet on the backburner!), heat 1 1/2 to 2 inches of vegetable oil over medium-low to medium heat. (You want it to be hot enough to sizzle gently when you add the chicken, but not so hot that it browns too quickly.)

Add a luscious sauce of some kind and I’m a total goner. Hot fudge, caramel…I’ll take it all. And I’m

Here’s how to make it!

Turn the stove on medium high and stir the strawberries gently as they start to heat up.

You just want to let them gently (as opposed to violently) boil for a good 5 minutes, until the strawberries are totally soft and have shrunk down quite a bit.

Turn off the heat…

Keep going until they’re totally broken up and the mixture is a soupy mess.

Now, there would be nothing at all wrong with serving the strawberry sauce as it is now. Just spoon it over vanilla ice cream and store the rest in the fridge. But if I have a little time, here’s what I like to do: Pour it into a fine mesh strainer over a bowl…

Then use a spoon to stir it and help it strain through the mesh.

Put the foam in a bowl…then eat it with a spoon! Ha. I always do that when I make jelly.

Meantime, pour the sauce back into the same saucepan (no need to clean the pan, as a little of the pulp is fine.)

And bring it to a boil again, letting it bubble up and cook on medium-high for another 3 minutes or so.

Turn off the heat, and hey! Skim off any more foam that’s risen to the surface.

Pour it into a jar or pitcher…and that’s the sauce! At this point, you have a few options:

* Add back in a little bit of the pulp and serve it right away.

* Add back in a little bit of the pulp and refrigerate it, then serve it cold over ice cream later.

* Reheat it after refrigerating it and serve it warm over ice cream later.

Plain sauce straight out of the bowl with no pulp added. It will be on the thin side at this stage, but it’s still very delicious.

I like to add a little bit of the pulp back into the sauce. (This is probably just 1/4 to 1/3 of the pulp.)

Place all the ingredients in a medium saucepan over medium-high heat. Bring to a gently boil, stirring constantly, and allow the strawberries to cook for a good 5 minutes, or until the strawberries are very soft. Turn off the heat and use a potato masher to completely smush them to smithereens. Pour the mixture into a fine mesh strainer placed over a bowl. Use a spoon to stir the fruit so the liquid is forced through. Continue until most all of the liquid is in the bowl. Set the pulp aside in case you want to add some of it back to the finished sauce.

Skim as much foam off the sauce as you can. Pour the skimmed sauce back into the same saucepan and boil again for 3 minutes over medium-high heat. Skim any more foam that has formed on the surface, then allow the sauce to cool slightly before pouring it into a pitcher or jar. Add a little of the pulp back into the sauce if you like the texture, or just leave it plain.

Serve warm over vanilla ice cream, or refrigerate it to thicken and serve it cold. (You can reheat the sauce after refrigerating if you like.)

You've got to make these sweet little Strawberry Mini-Muffins with a tangy Strawberry Butter Spread. Perfect for breakfast or a snack throughout the day. Find the recipe on

Spicy Cauliflower Stir-Fry

Add a Pinch

I love writing cookbooks, and I pour my heart and soul into each and every one! They're full of my very favorite recipes, photos of life on the ranch, and lots and lots of love.