Chicken Nuggets

Simple & Delicious - - ON THE MENU -

I like to make these golden chicken nuggets be­cause they’re so quick and easy. My whole fam­ily loves them. You can also use the sea­son­ing to cook chicken breast halves. Stack them on rus­tic bread with mayo, let­tuce and tomato for de­li­cious sand­wiches. —An­nette Ellyson, Carolina, WV

Takes: 30 min. • Makes: 8 serv­ings

1 cup all-pur­pose flour

4 tsp. sea­soned salt

1 tsp. poul­try sea­son­ing

1 tsp. ground mus­tard

1 tsp. pa­prika

¹₂ tsp. pep­per

2 lbs. bone­less skin­less chicken breasts

¹₄ cup canola oil 1. In a shal­low dish, com­bine the first six in­gre­di­ents. Flat­ten chicken to ¹ ₂-in. thick­ness, then cut into 1¹ ₂-in. pieces. Add chicken, a few pieces at a time, to dish and turn to coat.

2. In a large skil­let, cook chicken in oil in batches un­til meat is no longer pink, 6-8 min­utes. 3 OZ. COOKED CHICKEN 212 cal., 10g fat (2g sat. fat), 63mg chol., 435mg sod., 6g carb. (0 sug­ars, 0 fiber), 24g pro. DI­A­BETIC EX­CHANGES 3 lean meat, 1¹₂ fat, ¹₂ starch.

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