As a kid, one of my guilty pleasures was McDonald’s chicken McNuggets. I could inhale a 20 piece box without a problem (I admit to having an extremely large appetite for my size). Luckily my parents made these meals very rare treats, and as I grew up I and learned to be healthier, I steered clear of the golden arches to avoid the temptation altogether.
However, 2 years ago I found myself spending 50% of my time in Singapore for my job (talk about a long commute!). Because of Singapore’s extremely hot and humid climate, the streets are filled with open air food stalls, including many McDonald’s stands. I couldn’t go anywhere without walking past one. I mean, you don’t even need to open a door to get those McNuggets. There are lines literally right on the sidewalk leading you to those addictive bites. Sigh, I gave into temptation more than I’d like to admit.
Luckily, I no longer work in Singapore. The time I used to spend on the road is now mostly spent in the kitchen. To arm myself from any future weak moments, I’ve recently come up with my homemade chicken nuggets recipe, and let me tell you, I think it’s way better tasting and certainly a lot healthier for you. Instead of a lot of heavy breading, we use panko-bread crumbs to coat sliced chicken breasts, which are then baked versus deep-fried. One habit I can’t (and don’t plan to) break is still dipping them in lots of ketchup and mayo though. What will you dip yours in?
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Tools: 1) Sheet pans
Smarts: