Saturday, June 6, 2015

Ritzy Chicken Nuggets with Honey Mustard Sauce

The inventor of chicken nuggets has been forgotten. Eighteen years before fast food started selling chicken nuggets, a food science professor, Robert C. Baker was whipping up batter coated chicken bites from his test kitchen at Cornell University. 

Robert C.Baker died in 2006, but his technique for making chicken pieces that could be fried without the breading falling off was developed in 1963, long before the Golden Arches version of the nugget became the cornerstone of America's fast food diet.

Click here to read the article about the history of chicken nuggets and the man who inventing them. 

Don't pay for package or fast food chicken nuggets when you can make your own at home.

Ritzy Chicken Nuggets with Honey Mustard Sauce
Recipe by Christine Lamb (Christine's Pantry), 2015

3 chicken breast, cut into 1 1/2 inch pieces
1 teaspoon black pepper
1 1/2 cup crushed ritz crackers
1/4 cup melted butter
1 egg
1 teaspoon water
honey mustard sauce, recipe below

Preheat oven to 350 degrees.

Spread crushed ritz crackers in a shallow dish. In a separate dish beat egg and water together. Dip the chicken nuggets in the egg mixture then dredge in crushed crackers. Place the chicken nuggets on a sheet pan and drizzle with melted butter then sprinkle paprika. Bake for 15 to 18 minutes until cooked through and golden brown. Serve with your favorite dipping sauce, such as honey mustard sauce or ranch dressing. Enjoy

Honey Mustard:
3 tablespoons honey
2 tablespoons mustard
1 tablespoon mayonnaise
2 tablespoons paprika

Combine all ingredients. Cover and chill for 2 hours. 

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