Definitely not my normal type of recipe, but while we continue to unpack I'm still piecing together meals with what we have. Recently my husband brought home a bag of jalapeño chips, one of my few weaknesses. Rather than devour the whole bag in one sitting, I set some aside to make some crispy chicken nuggets. These were delicious I have to admit. I also went simple with the recipe, which means I didn't use any measuring.
Bread crumbs or toasted bread
Chips (something with flavor - I used jalapeño and I bet BBQ would be excellent too)
Cut chicken breasts into nuggets sizes. I used 1.5 breasts which was more than enough for 2 adults and one toddler. Place in a bowl and cover with milk.
Crush chips finely and mix with bread crumbs (or give toasted bread a spin in a food processor). I used two large handfuls of chips and two slices of toasted somewhat stale bread. Place mixture in a second bowl. When in doubt start with equal amounts of chips and bread crumbs. Remember you can always add more to your bowl if you run out!
Bake at 425* for 10-15 minutes. Mine took 12 minutes.
Beautiful. Crisp. Easy. Tasty.
If you don't have a wire rack I'd place nuggets on a greased cookie sheet and flip halfway through the baking time.
For those that aren't so thrilled with my chip chicken nuggets, don't worry I'm still working on perfecting a baked veggie nugget recipe. ;)