Chicen Nuggets and Potato Wedges

Chicken nuggets and kids seem to go hand in hand... at least at my house they do. That's why I make homemade ones with baked Potato Wedges - two super easy things that are a tasty and healthier option to the fast-food variety.

Chicken Nuggets
375 for 25 mins.

I use whole boneless skinless chicken breasts (still slightly frozen - they cut easier)
4 breasts cut into 1/2 inch strips
2 eggs beaten with T water
about 2 Cups flour
1-2 tsp paprika
1-2 tsp garlic powder
1 tsp pepper
(really whatever spices you enjoy)

Mix the flour and seasonings in a bowl or plastic bag. Coat the chicken in the egg and toss around in the flour. I then use one of those cooling racks (like for cookies) placed on top of a baking sheet (keeps the chicken from sticking to the sheet and cooks all around). Place the chicken on top of the rack and pop it in the oven.
Note: I tried this with crushed cereal instead of flour - turned out okay but more work since you have to crush the cereal first and you need like 4 Cups of cereal to have enough.


Homemade Potato Wedges
375 30-35 mins (till cooked through)

Wash and de-eye all potatoes. Cut in half length wise. Then place potato with flat side down and cut length wise into three ("triangular") sections - you know... wedges.
Place skin down on a baking sheet and season with salt, season salt, pepper... whatever you want. They will darken and some will get a "bubble" - Nice "tough" skin and soft inside... dip them in ketchup or BBQ sauce or Hines 57 - yum. You can do this with yams or sweet potatoes as well.