Light Pan-fried Lemon (Asian) Chicken Nuggets
This was the first time I had tried making chicken nuggets. After watching Jamie Oliver’s Food Revolution episode on how they make chicken nuggets, I thought I’d never eat nuggets again. One year ago, I gave up eating fast food with Wasc. It was probably one of the best decisions in my life. Fresh, homemade food just tastes so much better. You just feel better after eating fresher/healthier food.
Voila!
-Erica
Light Pan-fried Lemon (Asian) Chicken Nuggets (adapted from Just Bento)
Ingredients:
- 4-5 Chicken tenders (note: 1 chicken tender makes about 3 nuggets)
- Juice of 1 lemon
- Bread crumbs (you can substitute with starch or cornflakes)
- 1/2 tbsp Soy sauce
- Salt & pepper to taste (if not using breadcrumbs)
Recipe:
- Completely thaw chicken tenders
- Cut chicken into thirds, cutting perpendicular to the length of the tender (should give you somewhat the shape of a chicken nugget)
- Squeeze lemon into a small bowl, season with salt and pepper (NOTE: if you are using breadcrumbs, there’s probably not even a need for salt because the crumbs are most likely already salted.)
- Pour soy sauce in the same bowl (if you want to season with soy sauce). I recommend that you use very little soy sauce—otherwise you risk over-salting your nuggets. Soy sauce marinade may work better when using starch or cornflakes
- Marinate chicken pieces in bowl for about 2-3 minutes (5 minutes if you love the lemony taste)
- Meanwhile, heat pan to medium, drizzle a little bit of olive oil
- Remove chicken from marinade and coat with breadcrumbs. Don’t over-coat with the bread crumbs because this is a lighter and healthier snack!! Also, the bread crumbs will start falling apart in the pan if you have too much on the chicken.
- Cook chicken pieces over medium heat for about 2 minutes each side.
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