Crispy Chicken Nuggets

Sorry for the horrible picture, but all the rest were so blurry you couldn't tell what these were!

Homemade chicken nuggets--yum, yum! At least Autumn thinks so and we like them too in a kid-food kind of way. Jackson has issues with chicken nuggets and won't even eat McDonalds' nuggets most the time, so he doesn't count. This is a good recipe for moist chicken nuggets with a little crunch on the outside. They are surprisingly filling too. The best part is that they are baked and you know what is in them since you made them yourself!

There is a honey-mustard dip recipe to go with this, but I don't think we've ever used it.

CRISPY CHICKEN NUGGETS
(from the Better Homes and Gardens Kid Favorites Made Healthy cookbook)

1 lb. skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 t. dried parsley flakes
1/2 t. poultry seasoning
1/8 t. salt
dash black pepper
1 beaten egg
2 T. milk
30 whole-wheat or regular rich round crackers, finely crushed (1-1/4 cups) (we use wheat Ritz)

1. Cut chicken into 1-1/2-inch pieces. In a plastic bag combine flour, parsley flakes, poultry seasoning, salt and pepper. Add chicken pieces, a few at a time, to the flour mixture. Close the bag; shake to coat chicken pieces. Set chicken aside.

2. In a bowl stir together egg and milk. Place crushed crackers in another bowl. Dip coated chicken pieces, a few at a time, into the egg mixture. Roll the pieces in crackers. Place in a single layer on a large baking sheet. Bake in a 425 degree oven for 10-12 min. or until chicken is no longer pink.

These are great dipped in all the traditional nugget sauces!