Chip Chicken Nuggets

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.

Chicken breasts

Milk

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!

 One at a time, place chicken nuggets in the chip and breadcrumb mixture. Make sure all sides are coated. Placed on a wire baking rack over a cookie sheet.

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. ;)