Chicken Nuggets + Parmesan Roasted Potatoes

Two-fer recipe day!  Recently I made these Copycat Chick-Fil-A Chicken Nuggets from Skinny Mom and Parmesan Roasted Potatoes from What’s Gaby Cooking.  Can you tell that I still have soooo many left from my 5lb bag of red potatoes from Costco? 😉


For the nuggets, I did not follow the recipe, by accident, and therefore I don’t know how they compare to Chick-Fil-A (also considering I’ve never eaten from there).  I FORGOT THE PICKLE JUICE, which I feel is a key ingredient, due to the uniqueness of it.  I also realized that I didn’t have any powdered sugar so I subbed a little bit of granulated sugar, I didn’t have celery salt so I omitted that, and I used olive oil instead of coconut oil.  I suppose this means that I can make this recipe again, because it’d be a different dish! 😉  But we shall see if that happens.  Despite my flub, they still turned out pretty tasty and my husband and I gobbled them up.

The potatoes were pretty tasty as well.  One thing I have noticed about potato recipes is that most of them turn out to be fairly similar.  Each recipe I find claims to be THE best potato recipe, but I don’t know if I agree.  Honestly, I miss real French fries sometimes…as in, the fried and unhealthy and crispy kind.  Baked or roasted potatoes/fries just don’t give that same feel, no matter what the recipe that I find claims.  My friend has a Holy Grail beauty blog, and I guess you could say I am still in search of my Holy Grail potato recipe!


Chicken Nuggets

serves 2

-2 boneless, skinless chicken breasts
-1/2cu pickle juice
-1 egg, plus 1 egg white
-1/2cu skim milk
-3/4cu flour
-2tbsp powdered sugar
-1tsp paprika
-dash of salt
-1/2tsp black pepper
-1/2tsp garlic powder
-1/2tsp celery salt
-1/2tsp dried basil
-2tbsp coconut oil

-Slice chicken into bite size pieces and marinate in the pickle juice for at least an hour, if possible.
-In one bowl, beat the egg with the egg white and milk, and in a second bowl, combine the flour, sugar, and spices.
-Dredge each of the chicken pieces into the egg mixture covering on both sides, then dredge in the flour mixture.
-Heat the oil in a skillet, and fry the nuggets for about 2 minutes on each side, or until golden brown and slightly crispy on the outside.
-Remove and place on a plate, blotting excess oil. Serve immediately.


Parmesan Roasted Potatoes

serves 2

-2-4 cubed Yukon Gold potatoes (I used red potatoes, and the number of potatoes depends on their size)
-2tbsp olive oil
-1/2tsp garlic salt
-dash of salt
-2tsp paprika
-1tsp pepper
-2-4tbsp freshly grated Parmesan cheese

-Preheat your oven to 425 degrees.
-Lightly spray a baking dish, then place the cubed potatoes inside.
-Pour the olive oil, spices, and cheese over the potatoes, mix well into the potatoes, so that they’re as evenly coated as possible.
-Bake for 15 minutes, toss, then bake for 10 more minutes (note: adjust baking time as necessary).


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