Homemade Dino Nuggets
 
Prep time
Cook time
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Relive your childhood with these Homemade Dino Nuggets! They're tastier and so much better for you than the frozen kind from the store!
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Serves: 6 to 8 servings
Ingredients
  • 2 pounds ground chicken
  • 5 large eggs
  • 1½ cups plain bread crumbs, divided
  • 1 tablespoon sriracha, or any hot sauce
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon granulated garlic
  • ½ teaspoon granulated onion
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1½ cups panic bread crumbs
  • 1 cup all-purpose flour
  • ¼ cup buttermilk
  • vegetable or canola oil for frying
Instructions
  1. In a large bowl, mix together the chicken, 2 large eggs, ½ cup bread crumbs, sriracha, salt, black pepper, granulated garlic, granulated onion, cayenne pepper, oregano, and red pepper flakes until well combined.
  2. Line a baking sheet with parchment paper and grease lightly with cooking spray, set aside. Place a wire rack over another baking sheet, and set aside as well.
  3. Roll out the mixture between two pieces of greased parchment paper and then freeze for a good while until frozen, about 3 to 4 hours. Then, once firm, cut out with the cookie cutters for a clean cut. Transfer the nuggets onto the baking sheet lined with parchment paper. You could also just shape the nuggets into rough round pieces by hand. They don't have to be perfect.
  4. Place the baking sheet in the freezer or fridge for about 30 minutes to chill. Meanwhile, in a shallow dish combine the remaining 1 cup bread crumbs with the panic bread crumbs, set aside. In a separate shallow dish, combine the flour with a bit of salt, pepper, granulated onion, granulated garlic and cayenne pepper, set aside. In a third shallow dish, whisk together the remaining 3 eggs with the buttermilk. Dredge the chilled chicken nuggets by passing through the flour mixture on both sides, then into the egg mixture and finally into the breadcrumbs. Place the dredged nuggets onto the baking sheet with the wire rack. Continue dredging all the nuggets. Chill the nuggets in the fridge or freezer for at least 20 minutes.
  5. Meanwhile, fill a cast iron skillet, about halfway up with oil and bring up to about 360 degrees, using an instant read thermometer. Once hot, fry the nuggets, a few at a time, for about 2 to 3 minutes. Turn over and continue to fry for another 1 to 2 minutes until golden brown and crispy. Drain well and transfer to a platter lined with paper towels, to catch the excess oil. Continue frying the remaining nuggets.
  6. Place the nuggets on a clean wire rack set over a baking sheet, and keep warm in a preheated 250 degree F oven until ready to eat. Serve with ketchup or ranch or honey mustard or BBQ sauce and enjoy. Leftovers can be stored in the fridge for up to 4 days (and rewarmed in the oven or microwave) or frozen in a freezer storage bag, for up to 3 months, and then rewarmed in the oven.
Recipe by The Candid Appetite at http://www.thecandidappetite.com/homemade-dino-nuggets/