When I told Big P that I was going to make chicken nuggets, he immediately informed me that McDonald’s makes the best chicken nuggets. I resisted the urge to argue with a toddler. The poor kid grew up in a fast-food world that spends millions every year marketing to kids. Who can blame him?
I smiled and assured him that I was indeed the best maker of crunchy, chicken yumminess. My secret weapon was a new recipe I found on the Kretschmer Wheat Germ recipe collection. Wheat germ is a star because it packs a lot of nutrition into few calories. It’s even one of Mayo Clinic’s “10 Great Health Foods for Eating Well.” I like it in the kitchen because it’s so versatile and easy to work with. I can throw it in recipes for smoothies, granola bars, oatmeal, and bread.
Here’s what can be found inside my competitor, the Chicken McNugget:
White boneless chicken, water, food starch-modified, salt, seasoning [autolyzed yeast extract, salt, wheat starch, natural flavoring (botanical source), safflower oil,
dextrose, citric acid], sodium phosphates, natural flavor (botanical source). Battered and breaded with: water, enriched flour (bleached wheat flour, niacin, reduced
iron, thiamin mononitrate, riboflavin, folic acid), yellow corn flour, bleached wheat flour, food starch-modified, salt, leavening (baking soda, sodium acid
pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, calcium lactate), spices, wheat starch, dextrose, corn starch.
Prepared in vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness). Dimethylpolysiloxane
added as an antifoaming agent. (source: mcdonalds.com)
Here’s what can be found in my Baked Chicken Fingers:
These crunchy chicken fingers helped show my preschooler that there is a world beyond McNuggets. The breading contains healthy whole wheat flour and wheat germ. Eat them with dip or as the protein in your favorite salad.
- 2 tablespoons olive oil
- 1/4 cup whole wheat
- 1/2 cup Panko crumbs
- 1/4 cup Kretschmer Original Toasted Wheat Germ
- 1/4 teaspoon garlic powder
- 1 teaspoon dried basil or oregano
- 2 large eggs
- 1 pound chicken tenders or skinless, boneless breast meat, cut into 12 strips
- Preheat oven to 400° F. Spread 2 tablespoons olive oil on a large baking pan with sides.
- Add flour to medium bowl.
- In another medium bowl, mix together panko, Kretschmer wheat germ, garlic powder.
- Crack eggs in a third medium bowl and whisk until combined.
- Dip 1 piece of chicken into flour, shaking off any excess, then dip into egg and then crumb mixture, making sure to press crumbs onto chicken before placing onto prepared cookie sheet. Repeat with all of the chicken pieces.
- Place in the oven and bake for 5 minutes; flip chicken pieces over and bake for another 3 to 5 minutes or until chicken is fully cooked and no longer pink inside.
Make your own honey mustard dip by mixing equal parts mustard and honey.
Thank you to the recipe developers at Kretschmer! I now have a new way to use one of my favorite superfoods.
Even though you don’t have the marketing budget to compete with McDonalds, you can still impress your kids with some really great, crunchy chicken fingers. Plus yours won’t have dimethylpolysiloxane.
Do you want to try some Kretschmer Wheat Germ for free? Plus some free Organic Oikos Greek Yogurt? Head over to last week’s fearLESS Friday post to enter the giveaway. I’ll close the drawing on Sunday Night and announce the winner over on the Don’t Panic Mom Facebook Page on Monday.
Disclaimer: I received a coupon for Kretschmer Wheat Germ and Organic Oikos Greek Yogurt to review for this post.