Costa Rican Chicken Nuggets Recipes

BEST AND EASIEST CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with aluminum foil; place a wire cooling rack on top and spray with cooking spray.
• Put chicken into a gallon-size resealable plastic bag. Add ranch dressing; seal and shake bag to coat chicken evenly.
• Mix panko, Parmesan cheese, garlic powder, and parsley together in a bowl; pour into bag with chicken. Seal and shake bag to coat thoroughly. Remove from bag; place on rack in a single layer.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn broiler on high; broil until crispy, about 1 minute.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

COPYCAT CHICK-FIL-A CHICKEN NUGGETS

Steps:

• In a bowl, add chicken and pickle juice; toss to coat. Marinate at room temperature for 30 minutes. Meanwhile, combine the next 8 ingredients to form a thick batter. Add batter to the chicken mixture and toss to coat. , For dipping sauce, combine mustard, barbecue sauce and honey; set aside. , In a deep skillet or electric skillet, heat 1 inch oil to 375°. Fry chicken pieces, a few at a time, until browned and juices run clear, 1-2 minutes on each side. Drain on paper towels. Serve with sauce.

CRIXXIE'S RANCH CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 11x7-inch baking dish.
• Combine bread crumbs, Parmesan cheese, salt, black pepper, and garlic powder in a shallow bowl. Beat egg and 1/4 cup ranch dressing in another shallow bowl; toss chicken in egg mixture until coated. Press chicken into bread crumb mixture and transfer to prepared baking dish.
• Bake in preheated oven until chicken is no long pink in the center and juices run clear, 12 to 15 minutes. Serve with remaining 1/4 cup dressing as dipping sauce.

CRISPY CHICKEN NUGGETS

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

CINDY'S COPYCAT CHICKEN NUGGETS

Steps:

• Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
• Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.

CAJUN-STYLE CHICKEN NUGGETS

Steps:

• In a large bowl, combine the onion recipe soup mix, bread crumbs, chili powder, cumin, thyme, and pepper.
• Dip the cubed chicken in bread crumb mixture, coating well.
• In a large skillet, heat 1/2-inch oil over medium temperature and saute chicken, turning once, until done; drain on paper towels.
• Serve warm and, if desired, with assorted mustards and other condiments (blue cheese dip or buttermilk dressing are good).