By Allison McDaniel, contributing editor
If you ask most people if the triple bacon cheeseburger and fries combo is the best meal they’ve ever had, you’d get an immediate no. You’d even be hard pressed to find people who say that they REALLY like what they always get off the discount menu at their regular fast food joint. Convenience often makes us forgo taste, nutrition and even saving money because time seems to be something we never have enough of. Throw in a 9-5, a screaming toddler and demanding teenagers, and suddenly that bucket of fried chicken is singing lullabies in your ear.
But before you go through the drive-thru, consider the alternative. Many of the same foods you eat at fast food restaurants can be made at home-in far tastier and healthier versions. All is needed is some planning ahead and basic preparation.
As an example, here’s a modified recipe for the chicken nuggets your kids (and you) will love. Soaked in buttermilk and coated with panko flakes, these are a tasty and super easy alternative to the deep fried versions you’re used to.
Little Nuggets
Ingredients:
- 1 large boneless chicken breasts cut into 2 inch chunks
- Kosher Salt
- Fresh Ground Black Pepper
- Granulated Garlic
- ¼ cup buttermilk
- 1 cup bread crumbs or Panko
- 1 teaspoon honey
- Olive oil cooking spray
Technique:
Put chicken breast chunks in glass bowl. Mix honey into buttermilk. Pour buttermilk mixture over chicken. Cover with plastic wrap, place in refrigerator and let marinate for about 30 minutes.
Meanwhile, mix bread crumbs, salt, pepper and granulated garlic on a small cookie sheet or large plate.
Remove chicken from refrigerator. Generously coat a large cookie sheet with olive oil spray. Roll individual chicken chunks in bread crumbs; coating completely and place them on oiled cookie sheet; leaving space between each piece. Spray chicken with olive oil spray. Place in oven and bake until brown on bottom. Turn nuggets and continue baking until brown and crispy on the other side or until done.
Remove chicken from the oven and serve. To store, cool completely and place in zip lock storage bags and put in freezer. May be stored up to 2 months.
Serve with a side of grapes and strawberries or oven-baked sweet potato fries. Strawberries and honey puree also make a nice dip for the nuggets or make a traditional honey/mustard sauce for dipping — 1 tbs. mustard and 1 teaspoon honey.
*note — the addition of honey to the buttermilk helps to cut down on the acidity of the buttermilk for younger palettes and also helps to create a nice brown coating when baking.
Yumi!
TIP:
The key to homemade “fast food” is preparation. For this recipe, you can cut the chicken breast into portions and soak them overnight. The chicken will be extra tender and the next day’s dinner is a breeze. Have a craving for hamburgers? Season ground turkey or lean beef and add lots of chopped onion and Worcestershire. Form into patties, individually wrap and freeze, and you have ready-made burgers whenever, in a snap.