Have you ever wondered what good are the last few crumbs at the bottom of the tortilla chip bag? Me too!
Last week, while I was making chicken nuggets with the usual bread crumbs for the coating, I was munching on the last bit of tortilla chips when I got annoyed because only crumbs were left. Then it hit me: use them on the Chicken Nuggets! So I did. And I liked it. Actually, I loved it! So good….crunchy, tortilla-chippy, and yummy!
A fun and easy kid-friendly classic with a tongue twist: Crunchy Chipper Chicken Nuggets
(say that really fast five times in a row)
Give them a try; you’ll be Chipper about it! (sorry, I couldn’t help it)
Put chips into a ziploc baggie and pound till they are crumbs; set aside
Preheat oven to 350 degrees
Set up 3 separate bowls:
1. flour (add salt and pepper to the flour)
2. egg, (whisked)
3. chip crumbs
Line a baking sheet with parchment paper or spray with nonstick cooking spray.
Cut chicken into nugget size pieces (about 2-3 inches)
Season with a little salt and pepper
First, dredge chicken pieces in the flour,
then into the egg,
then into the chip crumbs.
Place onto the baking sheet.
Repeat the process until all chicken is
chipper…I mean, coated.
Bake at 350 for 10-12 minutes.
And this is what you get; Crunchy Chipper Chicken Nuggets
These are so easy and tasty, you’ll be making them again…trust me.