Tonight’s Menu at Our House:
Homemade Chicken Nuggets
Little Green Peas
Mashed Potatoes and Gravy
Ketchup / Mustard for Dipping
Water to Drink
HOMEMADE CHICKEN NUGGETS
Cut chicken breasts into nugget size portions. In a bowl, break 1-2 eggs and stir to break up the yolk. If you are out of eggs, oil can also be used.
Using a gallon sized plastic bag, pour in 2-3 cups of bread crumbs of choice. You can also use cracker crumbs or even crushed nut crumbs. Season crumbs with seasons of choice (we like italian, salt and lots of pepper.
Place cut up chicken nuggets, a few portions at a time, in the egg and cover well. Then place the egg covered chicken pieces into the gallon bag with the bread crumbs and shake for a few seconds. Remove nuggets one at a time from the bag, ensuring they are coated with crumbs and place on a tin foil lined (for easy clean up) or greased cookie sheet. Pieces can be packed close together, but should not be over lapping each other and not layered on top of each other.
For a final yummy addition, sprinkle on your choice of flavored toppings such as onion powder, garlic powder, lemon pepper, salt, parmesean cheese…or whatever you like! I like to shake a different flavor over each section of the pan so we can have a variety. 
Cook nuggets at 400 F for about 30-45 minutes, until browned. Keep an eye on them so they don’t burn! (The timer is my best friend because I always forget when I’m cooking!).
Enjoy fresh out of the oven, or put in a freezer bag for storage. After they’re froze, just remove a few from the baggie, pop in a toaster oven (but not the microwave! they’ll turn rubbery) for about 20 minutes.
