My husband and son thought these were very good. I thought that they were so-so. The thought of all that butter and fat made me a bit queasy and defeated my intention of making a more healthy version of frozen nuggets. Instead, I used a whole egg mixed with a bit of buttermilk for dipping the chicken. Otherwise I followed the recipe (but cutting down on the salt).
I baked them on a greased baking sheet and sprayed the tops with some cooking spray instead of the butter. After baking 20 minutes on the top rack directly under the heating element, the coating was still pale and almost doughy, but the chicken was cooked through. I'm hesitant to blame the recipe, though, since it's a new range and my first experience with using a gas oven (my old one had an electric oven). We wanted crispy nuggets, so I ended up taking them out and browning them up in my electric skillet.
All in all, a decent basic coating recipe with plenty of room for experimentation with spices.
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My husband and son thought these were very good. I thought that they were so-so. The thought...