Cajun Chicken Nuggets
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INGREDIENTS 1-1/2 cups all-purpose flour
1 cup chopped pecans
1 tablespoon dried leaf oregano, crumbled
2 teaspoons ground cumin
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Salt, to taste
12 tablespoons unsalted butter, 1-1/2 sticks
4 whole boneless, skinless chicken breasts, cut into bite-sized piecesCombine the flour, pecans, oregano, cumin, thyme, cayenne, and salt to taste in a shallow dish.
Melt 6 tablespoons of the butter in a small saucepan. Dip each chicken piece first in the butter, then in the flour mixture to coat well.
Melt 3 tablespoons of remaining butter in a large skillet over medium heat. Add half the chicken pieces and sauté until nicely browned on all sides and cooked through. Remove from the pan and keep warm. Repeat with the remaining 3 tablespoons butter and the chicken.
Serve the chicken nuggets with toothpicks and your favorite mustard sauce for dipping.
NOTE - These can be made ahead and stored, covered, in the refrigerator. Before serving, heat the chicken, wrapped in aluminum foil at 350 degrees for about 10 minutes.