Monday, January 18, 2021

# chicken # Chicken Nuggets

Crockpot Monday: Chicken Nuggets

Mmm...Chicken nuggets...

Chicken Nuggets:

4 to 6 boneless, skinless chicken breast halves
4 Tablespoons butter or olive oil 
4 eggs
1 cup breadcrumbs
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1 Tablespoon flax seed meal (optional)


Make sure the chicken is fully thawed. Cut into child-size pieces. Pieces that are about 2 inches in size will cook the best.

In a bowl, mix the melted butter or oil with the egg. Pour breadcrumbs into a shallow bowl or plate and mix in the seasonings.

Spray your crockpot with cooking spray. 

Dip each piece of chicken in the egg mixture, and then toss in the crumbs. Put a layer of battered chicken pieces in the bottom of the crock. When the bottom is full, add a piece of aluminum foil. Poke tiny holes in the foil to allow steam to escape. The holes are important. Without them, your nuggets will come out soggy.

Cover your crockpot, but vent the lid with a wooden spoon or chopstick. Cook on high for 2-4 hours. 

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