Tasty Recipe

Spicy Nutty Chicken Nug tucker outs 

Instead of reaching for fry chicken or frozen chicken nuggets, turn to these spicy, crunchy matchlesss instead. 

INGREDIENTS
steep:
1 pound chicken breasts cut into 1 progress cubes
3 chipotle peppers in adobo sauce, seeds removed
1 clove garlic 
juice of two limes (about 1/2 cupful)
2 T orchard apple tree cider vinegar

2 egg whites

Crust:
1/4 cup raw sunflower seeds
1/4 cup raw almonds
1/4 cup panko (Japanese bread crumbs)
1/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
Pinch salt

DIRECTIONS
Prepare marinade by pureeing the garlic, peppers, lime juice and vinegar in a food processor or blender. 

couch chicken in a render pie plate or dish and cover with the marinade. Refrigerate for one hour or overnight. 

Preheat the oven to 350?F. 

Roughly chop the almonds and sunflower seeds by slip away or pulse in a food processor. 

Combine the junkys, bread crumbs, pepper, and salt in a small bowl.

Set up a breading station: manoeuver the flour on one plate, the egg whites on a second, and the nut topping on third. 

Spray a cook sheet with nonstick cooking spray or rake with foil or parchment paper.



 

Use your left take place to dip the chicken into the flour, then switch to your right hand to dip it into the egg wash, and use your left hand for the nut topping. 

This method keeps your hands from getting clumps of breading all over them. 

Place the chicken on the baking sheet and bake for 25 minutes. Approximately 8 nuggets per serving (Assuming 32 nuggets total.)  Nutritional selective information|
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Amount Per Serving:|
Calories: 192.1|
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Total Fat:| 6.7g|
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Total Carbs:| 11.3g|
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       dietetical Fiber:| 1.5mg|
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Protein:| 22.5g|
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See Full Information|

 

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