Who doesn’t love chicken nuggets? Monsters that’s who.
For us non-monsters, chicken nuggets can be tedious, what with all the cutting and the breading. Well imagine if it got slightly easier (let’s not get ahead of ourselves, the truly easiest way is walking to ye olde Mickey D’s and ordering a 4 pc, am I right?!)
Using chicken sausage allows you to skip all the annoying cutting and seasoning the meat. The chicken sausage is typically already seasoned to a tasty enough setting that it allows you to avoid a lot of the other steps.
Plus the best thing about a chicken sausage is that it’s already portioned out for you, all you have to do is scrape out the meat. Some of you will say, well that’s more annoying than cutting chicken into tiny pieces, and to you I would say yeah well it’s easier for me okay?! Plus when you use chicken sausage, you get that true chicken nugget consistency that you grew up with, not that all white meat stuff they peddle these days as nuggets. Those are not nuggets people! Nuggets must look like chicken of uncertain composition, not a perfect piece of chicken tenderloin. While they may be delicious, the all white meat actual cuts of chicken tenderloin is more of a “bite” than a “nugget” at least in my eyes.
WEBSTER’S DEFINE’s NUGGET AS…. * Says in a old timey English voice* (don’t actually look it up, it proves me wrong, so very very wrong)
Anyways, the chicken sausage also works well because they have a sticky texture that adheres well to breading, enter Mr. Panko. Panko is great, because it’s naturally crunchy which makes it great for baking. You get the “I just ate fried chicken” crunch with the “I just ate baked chicken” reality.
This recipe works.
Recipe – Panko Chicken Nuggets
1 Package of Chicken Sausage (pick whatever flavor you want) * Make sure the casing for the sausage looks like you could easily cut it, this will let you remove the meat from the casing.
1 Cup of Panko Bread Crumbs
Method
The trick to this dish is the chicken sausage, remove the chicken sausage from the casing, then form each amount you remove from the casing and roll that into several tiny half dollar in diameter balls (depending on the size of the link)
Once all of the meat is removed and turned into a ball, roll each ball through the panko bread crumbs, so that you have a nice coating of bread crumbs on the ball.
Preheat the oven to 350.
Grease a baking sheet. Place the balls onto the greased baking sheet about a 1/2 inch apart. Bake in the oven at 350F for about 30 minutes until the nuggets turn golden brown.
Remove from the oven, make sure the nuggets are cooked, then allow them to cool for 5 minutes before you dig in.
Feast!
- Recipe – Panko Chicken Nuggets
- 1 Package of Chicken Sausage (pick whatever flavor you want) * Make sure the casing for the sausage looks like you could easily cut it, this will let you remove the meat from the casing.
- 1 Cup of Panko Bread Crumbs
- The trick to this dish is the chicken sausage, remove the chicken sausage from the casing, then form each amount you remove from the casing and roll that into several tiny half dollar in diameter balls (depending on the size of the link)
- Once all of the meat is removed and turned into a ball, roll each ball through the panko bread crumbs, so that you have a nice coating of bread crumbs on the ball.
- Preheat the oven to 350.
- Grease a baking sheet. Place the balls onto the greased baking sheet about a 1/2 inch apart. Bake in the oven at 350F for about 30 minutes until the nuggets turn golden brown.
- Remove from the oven, make sure the nuggets are cooked, then allow them to cool for 5 minutes before you dig in.
- Feast!
