from What’s for Lunch?
If you love crispy breaded chicken and fries, try this homemade version! Don’t worry if you are missing one or two of the herbs and spices for the crumb mixture and potato wedges, they will still turn out great. If your oven is too small for both baking sheets to fit easily, you can fry the nuggets in a lightly oiled pan over medium heat until cooked through.
Ingredients
Potato Wedges:
1 lb (454 g) potatoes (about 4 medium potatoes)
4 tsp (20 ml) oil
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) pepper
¼ tsp (1.25 ml) garlic powder
¼ tsp (1.25 mL) onion powder
½ tsp (2.5 ml) dried parsley
Chicken:
Oil or cooking spray for the pan
1 cup (250 ml) breadcrumbs
¼ tsp (1.25 ml) paprika
¼ tsp (1.25 ml) black pepper
¼ tsp (1.25 ml) garlic powder
¼ tsp (1.25 ml) onion powder
¼ tsp (1.25 ml) dried parsley
2 Tbsp (30 ml) oil, divided
1 lb (454 g) boneless, skinless chicken breast
½ tsp (2.5 ml) salt
Directions
To make the potato wedges, preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the potatoes into thin wedges (8–10 wedges per potato) and place them in a large bowl.
Drizzle the wedges with 4 tsp oil, then sprinkle with the salt, black pepper, garlic powder, onion powder, and dried parsley. Toss with a spoon or clean hands until the potatoes are evenly coated with the spices and oil.
Spread the wedges out on the baking sheet, in a single layer, then bake on the middle oven rack for 45–50 minutes, until golden and tender.
Meanwhile, make the chicken. Grease a second baking sheet with oil or cooking spray. Combine the breadcrumbs, paprika, black pepper, garlic powder, onion powder, dried parsley, and 1 Tbsp oil in a bowl. Whisk well to combine.
Carefully cut the chicken breasts into bite-sized pieces, about the size of your thumb, and place them in a large bowl. Add remaining 1 Tbsp oil and the salt, then stir to coat the pieces of chicken evenly. One at a time, coat the chicken pieces in the crumbs and place them on the baking sheet in a single layer. Remember to wash your hands well after breading the chicken.
Place the pan of nuggets on the lower oven rack and bake for 15 minutes. Carefully flip the chicken pieces with tongs or a fork and return to the oven. Bake for 5–10 minutes longer, until the chicken is cooked through and no longer pink inside when you carefully cut into a piece.
Serve the chicken nuggets and potato wedges with cooked peas or raw veggies and ketchup. Leftover chicken nuggets and potato wedges can be refrigerated for up to three days.
To serve: cooked peas tossed with margarine, carrot sticks, cucumber slices or pepper slices, ketchup.
Use it Up: Leftover chicken nuggets are great in wraps.
Nada’s Tips & Tricks: Once you have the basic recipe mastered, play around with the spices to come up with different flavours like Italian seasoning, chili powder, za’atar or dukkah, etc.
Contents and images used with permission by Nimbus Publishing. https://nimbus.ca/store/whats-for-lunch.html