Chicken nuggets: quite possibly the all-time favorite meal among kids in America. I don't know anyone under 10 who doesn't love chicken nuggets.
The problem with most chicken nuggets is they are full of junk like MSG, trans fats, and petrochemicals. And of course the chicken is usually from battery chickens from factory farms, which are pumped full of hormones and antibiotics and fed genetically modified corn and soybeans.
Check out the ingredients for McDonald's Chicken Nuggets…
McDonald's Chicken Nuggets:
Chicken, water, salt, modified corn starch, sodium phosphates, chicken broth powder (chicken broth, salt, and natural flavoring (chicken source)), seasoning (vegetable oil, extracts of rosemary, mono, di- and triglycerides, lecithin). Battered and breaded with water, enriched bleached wheat flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, modified corn starch, salt, leavening (baking soda, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dried whey, corn starch. Batter set in vegetable shortening. Cooked in partially hydrogenated vegetable oils, (may contain partially hydrogenated soybean oil and/or partially hydrogenated corn oil and/or partially hydrogenated canola oil and/or cottonseed oil and/or sunflower oil and/or corn oil). TBHQ and citric acid added to help preserve freshness. Dimethylpolysiloxane added as an anti-foaming agent. Source: Fast Food Facts: McDonald's Ingredients List
I was going to mark the unhealthy ingredients in bold — but then I found I was bolding the whole dang list — LOL!
The most frightening of all is the tertiary butylhydroquinone, an antioxidant derived from petroleum that is either sprayed on the nugget or the inside of the box it comes in to help preserve freshness! TBHQ (tertiary butylhydroquinone) is a form of butane (lighter fluid). The FDA allows processors to use it sparingly on food. Source: Chicken Nuggets, Twinkies and Candy… Do You Really Know What You're Eating?
Needless to say, this is not food, folks. This is a bunch of petrochemicals, denatured flours, and rancid hydrogenated oils (trans fats). Not to mention GMOs.
Knowing what I know, McDonald's chicken nuggets are not something I can ever consider feeding to my daughter. Not if I care about her health.
Here's an easy, healthy recipe for homemade chicken nuggets that children will love.
What Makes These Homemade Chicken Nuggets So Healthy?
- Pastured or free-range, organic chicken
- Marinated in organic whole milk yogurt
- Sea salt instead of refined table salt
- Organic sprouted whole wheat flour instead of bleached white flour
- Fried in healthy beef tallow, lard or coconut oil
- Served with nutritious raw honey
- No petrochemicals, MSG, cancer-causing preservatives, or lighter fluid
You'll be surprised at how easy this recipe is to make. You can also make a big batch of thse chicken nuggets and freeze them in freezer bags or butcher paper. To reheat, simply put them on a cookie sheet and bake in the oven at 400 degrees for 20 minutes.
Serve your homemade chicken nuggets with whatever you like — homemade mac & cheese, mashed potatoes (with cream and butter), or homemade sourdough biscuits. They would also go great on a fresh green salad.
And don't forget the honey for dipping. Your kids will love it!
Homemade Chicken Nuggets
Chicken meat, pastured or free-range organic (3 pounds) — where to buy
Organic whole milk yogurt or buttermilk (2 cups) — enough to cover the chicken — where to buy yogurt
Yellow or white onion (1)
Garlic cloves (2-3)
Paprika (1/2 tsp) — where to buy paprika
Cayenne pepper (1-2 pinches) — where to buy cayenne
Sprouted flour (1 1/2 – 2 cups) — where to buy sprouted flour
Sea salt (1/2 tsp)
Freshly ground pepper (1/2 tsp) — where to buy ground pepper
Beef tallow, lard or expeller pressed coconut oil — expeller pressed is flavorless so you don't taste any coconut flavor (2 cups) — where to buy coconut oil
Raw honey — where to buy honey
1. In a bowl, Pyrex baking dish or plastic freezer bag, marinate the chicken, cut in nugget-sized pieces, in yogurt or buttermilk with the chopped onion,smashed garlic, paprika and cayenne pepper for a minimum of 4 hours and up to 2 days.
2. Place chicken in a colander and drain off the excess buttermilk or yogurt.
3. Add the sprouted flour, sea salt, ground pepper, and chicken pieces to a large plastic freezer bag, zip to seal, and shake until the chicken is completely coated. You can also dredge the chicken in the flour mixture in a large bowl if you prefer.
4. Set a cast iron skillet or large stainless steel saucepan on medium heat and add the 2 cups of expeller pressed coconut oil.
5. The oil is hot enough when it starts to bubble — but not so hot that it's smoking. Add the chicken pieces to the pan and fry for 3-5 minutes on each side, until dark golden brown.
6. Using tongs, remove chicken nuggets from the skillet and place on a cooling rack on top of a cookie sheet, or on a plate or cookie sheet lined with a paper towel. Add sea salt to taste.
7. Serve with small bowls (I use small ramekins) of raw honey for dipping.
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