Alright! Now that you’re turkey-ed out, it’s time for chicken! These chicken nuggets were really tasty, and I was glad to not be frying chicken for a change (so much grease, all over my laptop, the counter, the floor…).

Why yes that is two kinds of potato with the chicken. We don’t really believe in vegetables the way that most families do/should.

Ingredients:

• 4 boneless, skinless chicken breasts
• salt and pepper
• 3 cups low-fat buttermilk
• 2 cups panko bread crumbs
• 1 cup seasoned regular bread crumbs (I used Matzoh meal, because it was there)
• 1/3 cup flour
• 1/2 cup freshly grated asiago cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup dijon mustard (I actually used a whole grain, coarsely ground mustard)
• 1/4 cup honey

Cut the chicken into 1-to-2-bite sized pieces and sprinkle with salt and pepper. Place in a large bowl and cover with the buttermilk. Cover, and refrigerate 2-24 hours.

Preheat the oven to 450 degrees. Line a baking sheet with foil, then put a wire rack over that and spray with cooking spray.

In a medium bowl, combine the bread crumbs, panko, flour, cheese, garlic powder, and paprika. It seems like a huge amount of breading, but I went through a pretty good chunk of it – that’s a lot of little chicken bits you’ve got to coat!

A few at a time, take the chicken pieces from the buttermilk and roll it in the bread crumb mixture until well coated. Place on the wire rack, and repeat with the remaining chicken.

I was worried they weren’t all going to fit on one pan!

Spray lightly with baking spray, the olive oil kind if possible. Bake for 7 minutes, then remove from the oven and flip each piece. Spray again with baking spray, and bake another 7 minutes, or until lightly browned.

While the chicken cooks, whisk together the honey and mustard. Being an expert at classy serving, I just did this in the measuring cup, and left the result in there.

Serve the chicken with the honey mustard sauce, and, y’know, some real healthy vegetables or something.

Peeeerfect.

Crunchy Asiago Chicken Nuggets

From How Sweet It Is.

• 4 boneless, skinless chicken breasts
• salt and pepper
• 3 cups low-fat buttermilk
• 2 cups panko bread crumbs
• 1 cup seasoned regular bread crumbs
• 1/3 cup flour
• 1/2 cup freshly grated asiago cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup dijon mustard

Cut the chicken into 1-to-2-bite sized pieces and sprinkle with salt and pepper. Place in a large bowl and cover with the buttermilk. Cover, and refrigerate 2-24 hours.

Preheat the oven to 450 degrees. Line a baking sheet with foil, then put a wire rack over that and spray with cooking spray.

In a medium bowl, combine the bread crumbs, panko, flour, cheese, garlic powder, and paprika. A few at a time, take the chicken pieces from the buttermilk and roll it in the bread crumb mixture until well coated. Place on the wire rack, and repeat with the remaining chicken. Spray lightly with olive oil baking spray. Bake for 7 minutes, then remove from the oven and flip each piece. Spray again with baking spray, and bake another 7 minutes, or until lightly browned.

While the chicken cooks, whisk together the honey and mustard, and serve the resulting honey mustard sauce with the chicken.