One of my husband and mine’s favorite holiday movie is Elf with Will Ferrell. If you saw it, you probably remember the part where he congratulates the owner of “World’s Best Coffee,” by saying “You did it!”
That’s where I got the idea for naming this recipe. Is this actually the world’s best chicken tender recipe? Probably not. But I think they are pretty darn good.
My search for the perfect homemade chicken tender (or nugget) recipe came when working on Fearless Feeding, where this recipe originates. I’ve even made a few small changes since then.
It started with getting the spices right. Here are the cast of characters that I found worked best — ground mustard, garlic powder, paprika, salt and pepper. Play with the spices until you find a combo you like.
You mix these spices with 1 cup of bread crumbs (or 3/4 cup of bread crumbs and 1/4 cup of flaxseed meal) and 1/2 cup of parmesan cheese. I use Trader Joe’s Organic Bread Crumbs.
I like using chicken tenders and cutting each one in half but chicken breast also works well. You have the choice of dipping the chicken in egg or butter. I usually do half with egg and half with butter. The butter makes a richer nugget.
If you have a child used to store bought or fast food tenders, you might want to pulse the chicken in a food processor or use ground chicken.
And for a sauce, you can try a homemade honey mustard using equal parts mayonnaise, Dijon mustard and honey, ranch or even ketchup (or nothing at all). I know these will be family favorite for a long time. I think the key is to experiment until you find the World’s Best for your family.
- 1 egg beaten or melted butter
- 1 pound chicken tenders or breast cut into 1-2 inch pieces
- 1 cup bread crumbs (or ¾ cup bread crumbs and ¼ cup flaxseed meal)
- ½ cup parmesan cheese
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp mustard seed
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 400. Crack egg (or use butter for a richer nugget) and beat in a small bowl and cut the chicken tender pieces in half. Add dry ingredients and spices to a medium size bowl.
- Dip chicken in egg or butter and then dredge well through mixture, using your hands to add more mixture on top so they are coated.
- Place chicken on a cookie sheet lined with foil (sprayed with cooking spray) or parchment paper. Cook for 20-22 minutes or until chicken is cooked through. Freeze what you don’t use for quick meals.