We love chicken nuggets and breaded chicken strips. However, I hate the idea of convenience foods, and processed foods. Insert homemade version. These were a HUGE hit in our house, and really weren’t that much trouble, especially if you double/triple the recipe and make a big batch all at once to stock up your freezer.
What you need:
½ cup buttermilk
2 lbs. chicken breast, cut into nuggets or strips
½ cup bread crumbs (I used Italian flavored)
½ cup cornmeal
1/3 cup Grated Parmesan Cheese
1 Tsp. Lowry’s Seasoned Salt
1 Tsp. Parsley flakes
½ Tsp. Garlic and Herb Mrs. Dash (or Italian seasoning blend)
¼ tsp. Pepper
2 Tbsp. Butter, divided
What to do:
1. Preheat oven to 400 degrees. Soak chicken in buttermilk for 20 minutes. Melt 1 tbsp butter in rimmed baking sheet
2. Combine dry ingredients (bread crumbs, corn meal, parmesan cheese, seasoned salt, parsley, Italian seasoning, and pepper.) and place 1/3 of the seasoning mix in Ziplock bag. Add chicken to breading in batches, adding more of the breading mixture as needed* Continue until all chicken is well coated with breading mixture.
3. Place chicken on well-buttered, rimmed baking sheet. Drizzle with remaining 1 tbsp. butter.
4. Bake at 400 degrees for 10-15 minutes, turning chicken halfway through.
To Freeze: Allow chicken to cool. Place on baking sheet in freezer for about an hour, until frozen (this will keep the chicken from sticking together). Seal in freezer bag, and store for up to 2 months in freezer. To reheat, simply bake frozen chicken at 425 degrees for 10-13 minutes.
Here are my breaded chicken strips in the freezer bag: