Friday, February 6, 2009

Butter Cracker Chicken Nuggets

This recipe came from the 2007 edition of the Griffitts Family Cookbook. I love my Grandma Griffitts. She makes the best cinnamon rolls. I especially love my Uncle Toby Griffitts. He is just the funniest. One year at the summer family reunion in Pocatello, he chugged a whole can of Sprite in seven seconds! We were all laughing so hard.

Okay, I am not really a Griffitts. Not even close. Sister Haley is, kind of. I was at her house a few weeks ago and I saw her collection of cookbooks. She let me borrow a few and one of them was the Griffitts Family Cookbook. Haley's mother in law, Michelle, is a Griffitts decendant. I love Michelle. I have only met her at Haley's wedding, but I still love her. Michelle helped Haley sew a blanket for my little baby Van and he sleeps with it every night. Michelle also has great ankles. At Haley's wedding, my sisters and I were all complaining about our fat ankles (mine were especially bad because I was 8 months pregnant). Even my skinny sisters have fat ankles. But then we noticed Michelle's slender, beautiful ankles. We all were and are still jealous. Go Michelle! You have great ankles!

So here is a Griffitts recipe. A yummier and healthier version of chicken nuggets. I changed a few things with the original recipe, like double dipping them.

When I made these, I thought to myself, "Okay, I will make these for Jack. I don't like to eat toddler food, but Wacko will love these so I am doing this for him". These went way past toddler food. I ate one and was surprised. I ate another and another and another. These were good. They would have been good for the Stupid Bowl. Thank heavens that is over. Go Dodgers!

2 sleeves of Ritz Crackers (there are about 36 in each sleeve)
1/2 cup fresh grated Parmesan cheese
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp ground pepper
5 chicken breasts
4 eggs
4 Tbsp honey
2 Tbsp water

Set the oven to 400 degrees. Spray a baking sheet with non-stick spray and set aside.

Combine the crackers, Parmesan, paprika, garlic powder, salt and pepper in the bowl of a food processor. Process until the crackers are crumbs. Pour crumbs into a shallow dish, like a pie plate. Set aside.

In a medium bowl combine eggs, honey and water. Whisk until well combined and set aside.

Rinse the chicken and pat dry. Cut the chicken breasts in half crosswise. Then cut the chicken into strips lengthwise. Repeat with all chicken breasts.

Set up a dredging station by setting the chicken on the table first, then the egg mixture and then the crumbs. Dip the chicken strips in the egg mixture and then into the crumbs. Put the chicken back in the egg mixture and then back into the crumbs (double dip). Place the chicken on the prepared baking sheet and repeat with the rest of the chicken.

Bake for 20-25 minutes, flipping once half way through. Serve with ketchup, mustard, fry sauce, barbecue sauce or honey.

Yields 6 servings.

Rookie's Notes: For our dipping sauce I mixed about 1 1/2 cups ketchup with one chopped up chipotle pepper in adobo sauce. Spicy ketchup. So delectable. Can I even use the work delectable when referring to ketchup?


My crazy crazy life said...

Are you kidding me??? Of course you can say delectable with ketchup...have you ever been able to eat a salty McDonald's fry WITHOUT ketchup? Those two are just not the same if they are not together.

My crazy crazy life said...

Okay, not even sure what that last comment was all about. I'm tired, I just woke up and your blog is the first blog I check sans coffee and all this gibberish about McDonald's just came spewing out. Sorry~!

Joanna said...

Those sound super yummy! I love your blog. I have a request. It would be great if you'd mention the sort of things you served with any given recipe, especially the main dishes. Thanks for sharing your talent!

Michelle said...

Okay, okay, I'll take the ankle praise as it is the one good feature on my entire body. You had me going as I thought, wow, there is another Griffitts family around. . .but we'll adopt you in! I have been very neglectful at thanking you for the rootbeer barrels. Thank you!!! That was so thoughtful to send them with Haley. Next time I come to Utah I'll have to bring something you miss from California. (Sorry, I don't think a whole Trader Joe's store will fit in my suitcase.)

wendy said...

okay, I just read your "hortrocious" comment on the cjane blog! My daughter and I make up words constantly, so I had to see the cool chick that made up this brilliant word. Your blog is a gem!! Can you please come cook me dinner??? I am getting hungry looking at these beautiful photos. Thanks for sharing them.

Cheryl said...

This looks delicious and I am going to try it!. Thanks for stopping by my blog and I have to say yours is beautiful!

Sweet Pea Chef said...

What a cool twist on the proverbial kiddie food...nuggets. My boys would eat them every meal if I let 'em.

Love the idea of using chipotle in ketchup too. We love kicked up food in the SP home, so this would rock our world.

Anonymous said...

Made these last night. Hubby and I thought they were great! Awesome breading "crispy" even though they were baked.

Kiddos did not really dig them..but mine are weird. They don't like things you would think (pudding) but love things most kids don't (broccoli). I think maybe they were just not that hungry.

I will FOR SURE make these again. They would be great on a salad too.

Thanks. I have loved everything I have tried from your blog!

Netts Nook said...

This sounds so good my grandson just loves chicken nuggets thanks for sharing you unique recipe.

meg said...

Can I have Michelle?

j & j dish it out said...

Okay, I just made these tonight and they were delish! I served them with your baked potato wedges...HOLY MOTHER!! Girl, you got it going on! I'm going to blog them and give you this point, my whole recipe blog is going to be about you...I'll rename it...Rookie's Rip Off's that sound?