The seasoning blend is from Rachael Ray and it’s delicious; I adapted her recipe to make it organic and baked instead of pan-fried.
Here’s What You’ll Need:
For the breading:
- 2 cups Homemade Organic Herbed Breadcrumbs
- 1 cup freshly-grated organic Parmegiano Reggiano cheese
- 1 Tbsp. organic dried thyme; OR 6 sprigs or stems fresh organic thyme leaves, stripped and chopped, 2 to 3 tablespoons
- 1 Tbsp. organic dried rosemary; OR 6 sprigs fresh organic rosemary leaves, finely chopped, 3 tablespoons
- 2 Tbsp. organic dried parsley flakes; OR 2 handfuls chopped organic flat-leaf parsley leaves
- 1 tsp. organic granulated garlic; OR 4 organic garlic cloves, finely chopped
- 1 teaspoon organic crushed red pepper flakes
For the nuggets:
- 3 cups unchlorinated and unfluoridated water
- 2 Tbsp. Real Salt
- 6 organic pastured chicken breasts, skinned and boned
- breading mix (see above)
- 1 cup [1 stick] organic pasture butter
- 1/2 cup organic schmaltz (or additional organic pasture butter)
- Real Salt, to season chicken
- freshly ground organic peppercorn blend, to season chicken
- 1 cup organic unbleached white flour
Here’s How I do it:
- Preheat the oven to 450° Fahrenheit.
- Cut the chicken breasts into 1″ squares and place into a medium stainless-steel bowl with the water and 2 Tbsp. Real Salt; Allow to soak in the brine for 30 minutes to an hour, then pat dry before setting aside.
- Warm the butter in a small saucepan over medium heat; keep it on low to stay liquefied.
- Season chicken tenders with pepper; Wash hands thoroughly in warm-hot water.
- Place flour in a shallow dish.
- Keep the melted butter in the saucepan and use it as your second dish.
- In a third dish, combine the breading ingredients.
- Coat chicken in flour, then in the melted butter, then in the breading mixture.
- Place the nuggets onto a cookie sheet; Wash hands thoroughly in warm-hot water.
- Bake the nuggets for 5-6 minutes; Flip the nuggets and bake for 5-6 more minutes, or until golden brown on each side.
- Wrap 20-25 nuggets in unbleached parchment paper, then once again in aluminum foil. Write the date you made them on the foil in permanent marker and freeze for up to 3 months.