Chicken Nuggets

True chicken nuggets! Turn a piece of a chicken into a flock of mini chickens, then send them out to battle the dinosaurs. This is a remix of Chick Nugget by A Japanese housewife. The version I created is simplified and the nuggets are baked instead of fried.

Ingredients:

• 1 lb chicken thigh meat, tendons removed
• 1 tsp garlic salt
• 2 eggs (scrambled) + 2 tbsp water
• 3/4 cup flour
• 1 cup bread crumbs
• ¼ cup vegetable oil

Other things:

• Chicken Nugget Molds: .stl file provided for 3D printing- includes rooster, hen, chick, and egg.
• Food processor
• Baking sheets (2)
• Parchment paper
• Oven, preheated to 400 degrees

1. Remove as many tendons as you can from the chicken thighs.
2. Cut the thighs into smaller pieces, about 1-2 inches.

1. Place the chicken into the food processor with garlic salt, and other seasonings if desired.
2. Pulse until it turns into a sticky chicken goo; 5 second pulses for 1-2 minutes.
3. Chill the chicken in the freezer for 10 minutes.

• Grease your hands with vegetable oil.
• Grease the inside of the molds you will be using.
• Grease a sheet of parchment paper and place it onto a baking sheet.

1. Remove the chicken from the freezer.
2. Place the mold on top of the greased sheet of parchment paper.
3. Grab about a tablespoon of chicken and fill the mold completely.
4. Pat the chicken down into the mold to form a flat surface on both sides of the nugget.
5. Remove from mold.
6. Chill nuggets (on baking sheet) in freezer for 10 minutes.

1. While your nuggets are chilling, prepare your breading station.
   • Put 3/4 cup flour in the first bowl,
   • 2 scrambled eggs + 2 tbsp water into the second bowl,
   • and 1 cup breadcrumbs in the third bowl.
2. Remove nuggets from freezer. Coat in flour, then egg, and breadcrumbs last.
3. Place on a new parchment paper lined baking sheet, don’t use the cold one that went into the freezer.

1. Bake in 400 degree oven for 8-10 minutes.
2. You can decorate with condiments like ketchup, mustard and barbecue sauce.