Chicken Nuggets

Skinless, boneless chicken breasts for the win.  I’m not thrilled with the batter.  It was OK but I wanted it to be better.  It’s flour and cornstarch with an egg and some water plus seasonings.  The dip wasn’t any better.  I tossed it together from mayo, mustard, a squirt of lemon juice, and honey.  Needs more research.

That said, there were no leftovers.

White House State Dinner: Welcome United Kingdom

Well thank goodness it’s time for another State Dinner so I can pretend to blog.  Actually, you know I love this stuff and aspire to attend a State Dinner someday…with a tour of the kitchen if possible.  And once again they go to the White House garden for ingredients.  Jealous. For your enjoyment, here’s the menu and prep:

Meanwhile, I made panko coated chicken nuggets for dinner, complete with dipping sauces. Tastes like excellent junk food, but low fat and all white-meat, so I guess it’s ok.

Mmm…chicken nuggets

Chicken nuggets sounded very good to me today, so I went online to look at a few recipes for breading and batter.  I found a recipe for beer batter that looked good so I made a bowlful of it and stashed it in the fridge for a couple of hours as directed in the recipe.  Many chicken finger/nugget recipes include a dip recipe or two.  While the batter rested I made two dips.  A honey mustard dip, and an Asian styled sweet and sour dip.

Soon enough Mrs J said she was ready to start-I plugged in the deep fryer and set the oven heating to 200 degrees as a warmer for the fried goods.  When the oil was hot I dropped in some of the battered pieces I had made ready.  They didn’t look good.  The batter was sticking to the basket and the pieces weren’t browning like I wanted to see.  I quickly beat some eggs with a dash a sriracha and a splash of soy sauce, much like the egg part of the breading recipe on the sweet and sour dip page.  I didn’t have any bread crumbs so I dredged the egged pieces through  flour and corn starch seasoned with garlic powder , salt, and black pepper.  I dumped the beer batter.

Everything went smoothly after that rocky start.  I fried up a good handful of frozen french fries and warmed some of my world famous baked beans to round out the meal.


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Kid Friendly: Sesame Chicken Fingers

In this installment of Kid Friendly Recipes, a perennial kid favorite: chicken fingers.  This one has a bit of twist.  They’re pretty simple to make, and since you control the ingredients you know how much salt, fat and additives are in this favorite.

Sesame Chicken Fingers

  • 1/2 cup stone-ground mustard
  • 1/2 cup honey
  • 3 tbsp limejuice
  • salt & pepper
  • ½ cup sesame seeds
  • ½ cup Italian breadcrumbs
  • 1 egg, beaten
  • ¼ cup water
  • 1 tbsp sesame oil or olive oil
  • 1 to 1 ½ lbs chicken tenders

baking sheet, greased or lined with parchment or foil

2 bowls and 1 plate

Mix mustard, honey & limejuice in bowl, set aside. On plate mix salt, pepper, breadcrumbs & sesame seeds. In second bowl, add egg, water & oil. Dip chicken in egg wash then dredge in breadcrumbs. Line on baking sheet, bake at 425° for 10 minutes, turn, and bake an additional 5 to 10 minutes, should be crispy on all sides. Serve with mustard dipping sauce, waffle fries and a fresh vegetable tray for a quick and easy dinner.