Happy Healthy Chicken Nuggets

OK, it's been FOREVER since I posted. Forgive me- it's still winter here in Massachusetts and as a result everything sucks. My dirty floors suck. My folded laundry waiting to be put away sucks. My cranky children aching for outside time kind of suck (I can never say my kids suck- they are wonderful and lovely and I adore them). However, the kitchen wars wage on- still cooking, and baking, and creating. I made these yum yum nuggets the other night, in a big batch, and have frozen them for school lunches- even though I currently only have ONE child who tolerates the sight of chicken. They are messy but easy to make!

Happy Healthy Nuggies

5 chicken breasts, trimmed of fat and cubed (on the chicken- I buy club packs and do this to all fifteen chicken breasts- and freeze them in three batches- that way I can just pull one to make Chinese food, etc. If you do this, thaw thoroughly)
2 cups flour
2 cups seasoned breadcrumbs
5 eggs
2 tsp garlic powder
2 tsp salt
1 tsp pepper (if you like it- I do not!!!)
2 tbsp mustard
1 tsp onion powder

You need three bowls- one with the flour, salt, garlic powder, and onion powder. Blend. The second bowl is your five eggs and the mustard. Whisk well. The third bowl has your seasoned breadcrumbs. Make sure you have a baking sheet ready with racks. I use cookie cooling racks on just a baking sheet. Coat with cooking spray. Chicken goes into the flour- coat thoroughly. Drop in the egg, coating fully. Then to the breadcrumbs- get them nice and covered- then pop them onto the rack/pan thingamajig. Repeat. It's messy. Not hard though! After your chicken is all done and on the rack, spray with cooking spray on all sides- just rotate them a bit and make sure they've gotten spritzed. Bake in a 425 degree oven for 14-17 minutes. Mine were rather large so it took us 18 minutes. To check for doneness, I pulled the largest one off and cut into it. No pink? Happy chicken.

If you are going to freeze these, allow them to cool completely before packaging for the freezer.

They are so stinking good. I use them for chicken and waffles (with maple mustard) and just regular nuggets with "cheput" AKA ketchup. The DON'T work, however, in a sauteed recipe, like honey garlic chicken. The breading falls off and gets yucky.

You can also use Panko breadcrumbs, but they need to be seasoned well- try paprika, garlic, oregano, curry- anything your heart desires. You can also make these completely organic by using organic ingredients, obvi.

Maple Mustard Dipping Sauce

1/4 cup maple syrup
1/2 cup mustard (yellow works fine- I use a mix of yellow and brown)
 2 tsp vinegar (I like the apple cider personally)

Whisk it all together. It's yummy. To reheat, DON'T microwave. I do mine in the toaster oven for about 10 minutes (if frozen), but you can use an oven too.