As I write this post a migraine and a Lortab are waging a mighty war against each other in my head. It has been a three day war, but I am happy to report that for the time being, Lortab appears victorious. As I wait on further reinforcements to conquer the retreating troops, let us do a quick and easy recipe utilizing some of the modern conveniences our granny’s would have loved to of had back in their day.
You will need: Chicken (I use boneless chicken breasts, you can use strips or whatever you like), milk, and some good old $1 a box chicken seasoning and coating mix.
Yes my dears, not only do I use Shake and Bake, I use generic shake and bake – and I proudly proclaim to all that can hear that “It is good!”.
Of course Southerners are known for their fried chicken, typically made from scratch with a well seasoned coating of flour and spices. I can do that, sure I can do that. But do I want to all the time? Heck no, and neither would my great granny if she were still here. Its little modern conveniences like this coating that my ancestors would have marveled at. We are nothing if not a practical culture.
Now you can make a seasoning coating from scratch, too but like I said, this box costs around a dollar.
For a great homemade coating recipe check out TipNut.com’s posting here.
I don’t fry very often but don’t y’all start a worrying that I’m gonna go over to the “other side”. It’s not because of health reasons at all. I just don’t like the mess. That’s why I love this oven fry chicken. Its not messy, can be put together quickly, and If i want, I can adapt it to make strips for the “big people” and nuggets for the “little people”.
And today, it’s also migraine friendly. If cooking anything can be migraine friendly.
This is an example of how I cut up my chicken breasts. I am using a boneless skinless chicken breast here and as you can see I get six large nuggets out of it. You can use a knife to do this of course but i have a nice pair of dishwasher safe kitchen shears that make cutting up meat a breeze so I just scissor cut right through this.
This is three chicken breasts cut up. I am only using three for a family of four because cooking chicken this way actually causes it to “plump up” and be more filling. You won’t need as much as you normally would.
Spray a baking sheet with nonstick cooking spray.
Pour your coating into the plastic bag that comes in the box. Now the box comes with two bags of coating and two plastic bags. I gotta tell ya that I use both of them at once each time I make this. Technically you are only supposed to need one but we don’t fret over technicalities when we want a nice thick coating on our chicken.
Pour a little milk in your bowl and place your chicken pieces in it.
Some recipes call for using egg, some just water, some milk. Milk works for me.
You just do whatever cranks your tractor.
Put a few pieces of chicken in your bag and give it a good shake.
I just do about half of my chicken in this bag and then I pour the rest of my coating in and finish with the other half.
Place on your baking sheet and bake at 350 for about 20 minutes for nuggets, thirty or more for whole chicken breasts. Whenever I cook chicken breasts, I always cut one open in the center to see if it is done rather than go by any set time frame.
Some of these boxes of coating will tell you that whole boneless skinless breasts will be done in fifteen minutes.
I hope to find those people someday and sell them some prime swampland.
And that, my dear friends, is my little non-gourmet, super cheap secret to quickie chicken nuggets that the kidders and the big people all enjoy.
Ain’t no shame in my game!