This is a lot of work for chicken nuggets, but I make it often as a novelty.

This a perfect use of leftover bread (safe bread only). It also comes in handly to have chicken nugget leftover to through on a quick pasta or lunch option.

RECIPE

• Chicken breast, organic – Cut into small nugget shapes
• Flour (Unbleached, King Arthur brand)
• Bread Crumbs – buzzed up in food processor and toasted on baking sheet
• Egg Wash (humane seal, organic) – Egg whisked with bit of water
• Sea Salt

STEP 1

Preheat oven to 380°F.

I use three bowls to assemble the chicken nuggets. First bowl filled with flour to coat the chick, second bowl dunk into egg wash, and third bowl to coat with layer of bread crumbs.

STEP 2

Place breaded chicken on baking sheet, sprinkle with sea salt and put in oven and bake for 25 minutes or until cooked and browned (about reaches 165°F)

Fries Recipe

• Russet white potato (elongated shape works great for fries)
• Canola oil
• Sea salt

Fries Steps

Peel russet potato, cut into thin french fry sizes and soak in mixing bowl of water for 15+ minutes. Remove from water bath and dry off on kitchen towel, pat dry and add back to dry mixing bowl to mix with canola oil and sea salt. Once ready, set the air fryer to fries setting (My air fryer is a Cuisinart and the auto settings are 400°F for 20 minutes), keep an eye on it and toss as needed and remove when ready.