Chicken Nuggets
Servings: 36
Ingredients:
2 lbs. chicken breasts; boneless, skinless, cut into nuggets
Sauce:
1/4 C. Milk
1/4 C. ranch dressing; bottled
Coating:
1 C. bread crumbs or cracker meal
1/2 t. paprika
Assembly Directions:
Mix sauce ingredients together well with a wire whisk, mixer or spoon. Cut chicken breasts into nuggets. Place all of the chicken pieces in the sauce and stir well to coat. Place coating in a plastic bag, bowl or other container with a lid. Place about 18 nuggets into coating mixture. Seal bag or container and shake well to coat pieces. Repeat until all nuggets are coated. Place nuggets on spray-treated or greased baking sheets and bake at 375° for 15-20 minutes, turning once. Remove from oven and cool on baking sheets.
Freezing and Serving Directions:
When cool, place trays of nuggets in freezer and freeze until firm. Place frozen nuggets in freezer bags or rigid containers. Label and freeze.
To serve, place frozen nuggets on a baking sheet and reheat at 400° for 5-10 minutes until sizzling and hot.