No, I don't mean in a corporate-you-kill-small-businesses sort of way. I just can't stand their food. And thankfully, neither can my girls.
But, we still love the occasional chicken nuggets and fries meal. This is the easiest and healthiest way I've found to make this kids-favorite. NOTE: If you want the meal to be done at the same time, make the fries first, because they take longer to cook.
- 3 boneless, skinless chicken breasted, cut into 3-inch pieces
- 2 cups flour
- 2-3 tablespoons of seasoning salt
- 4 Tablespoons of butter
- Preheat the oven to 400 degrees F. Slice the butter into tablespoon sized pieces and place in a 13x9 casserole dish. Place the dish in the oven until the butter melts, about 4 minutes.
- Meanwhile, mix the flour and seasoning salt (or seasonings of your chosing) in a gallon sized ziploc bag.
- Put the chicken in the bag.
- Seal it.
- Check to make sure it's sealed.
- Check again.
- Hand the chicken bag to your child and let them shake it until the chicken is thoroughly coated. (Or shake it yourself, but then you lose super-mom points.)
- Take the dish out of the oven and place the chicken in the butter. Turn the chicken once, so all pieces are coated.
- Put the dish back in the oven and bake for 20-25 minutes, or until chicken is cooked through (165 degrees internal temp).
And, while you're heating the house up for chicken nuggets, why not make some ...
- 5-6 potatoes, washed and cut into strips
- 2-3 Tablespoons EVOO
- 1 ranch dressing packet, optional
- Pour the EVOO into a gallon-sized ziploc bag.
- Add the potatoes.
- Seal the bag. Make sure. Check a third time.
- Shake the bag until the potatoes are evenly coated with the EVOO.
- Open the bag, add the ranch dressing mix.
- Seal the bag and shake again, until potatoes are coated.
- Spread the potatoes on a baking sheet
- Bake for 45 minutes at 400 degrees, turning halfway through.