I was in a hurry to through something together before the Patriots game, so I used pre made chicken nuggets, next time will make my own or use wings. Still very tasty!

I was asked to make these even though I never had before. I found a similar recipe, added sugar to taste and viola! I might even make these again despite the slight hassle!Things to think about:Be aware of the popping oil! of you're not careful you could burn yourself... (I did)When preparing this recipe, remember to include FREEZING time. I froze mine overnight and made then in the morning. Worked great! :chef

I prefer the chicken nuggets from McDonalds better, but these are good too.I thought that I could make this recipe at home, so I tried to re-create it.The ratio for the panko to flour is 2:1.Feel free to add in as much as you like of onion powder, nutmeg, mayo, etc. It will be delicious this way too.The nugget patties are soft, so handle them with your hands and not with cooking chopsticks. Recipe by *Anna*

Around thanksgiving I always buy an extra turkey just to use the breast as nuggets. My wife demands it , she loves them more than chicken nuggets.They are delicious, when you try this recipe you will think about it twice before you eat chicken nuggets again. This is my own original recipe, I hope you enjoy.

I made these nuggets because I wanted to make something nice using the ground chicken I bought on sale. This is easier and quicker than making burgers.They will expand when they are fried, so when fixing the shape in step 4, flatten them a little.Ground meat cooks quickly, so when the nuggets have changed colour, it means that they are more or less cooked through to the middle. Recipe by Yakkokaasan

#referbysairaabdullahEasy to make . You can freeze this nuggets as well. Yummy in taste.

I make these all of the time and my whole family loves them

I've been trying to increase my repertoire of delicious recipes for inexpensive chicken breast. This is one of the recipes I came up with. Kids really love this dish.I like this with Yoshida barbecue sauce from Costco. Of course, it's also delicious with other sauces or ketchup. You could divide it up into small portions for freezing or to put in lunch boxes. Recipe by Kanpa-nyu!!

I don't really like buying readymade stuff for the things that I serve to my kids everyday. So I sort of fumbled my way through things as usual, to come up with this recipe.Having a little ice cream scooper is really handy when making bite-sized croquettes or hamburgers. I got mine at a 100 yen store. If you're not too concerned about the shape of the nuggets you can use a spoon instead, in which case it'll go even faster. I think these are tastier if you add plenty of spices. For 28-32 nuggets. Recipe by Usajisan

From now on, I will grill my chicken ONLY after 8- 10 hours of marinating them in buttermilk! (Important: Don't marinate more than 12 hours in Buttermilk - the spices will start to leach out instead of in!)The spices / herbs that one adds to the buttermilk infuse the chicken during the marinating process and produce a juicy, delicious chicken that needs absolutely nothing more to enjoy (as in no need for any BBQ sauce!!)And: You can freeze the leftover marinade and re-use again.PS: If you prefer to fry instead of grill: Dredge the chicken in flour and fry them, in small batches, in oil / vegetable shortening heated to 325 F / 165 C (don't go above this temperature when frying chicken)

Just slow cooked pork butt that’s not fall off the bone until it falls off the bone.

I came up with these since I wanted some kind of hanpen bento item.My four-year-old loves these so much and gets really excited when I made them.Pounding them evenly will make it easier to get a nice round shape. If the lumps are too big, the batter will clump up and not come out smoothly.Alternatively, you can squeeze out an appropriate amount, roll it into a ball, press it flat, then fry.It's a very versatile recipe. Try in a variety of ways, like adding cheese, shiso leaves, edamane, or sesame seeds. It might also be good with a bit of katakuriko potato starch to give it a chewy texture.Be careful not to use too much salt. Recipe by Aozoranotukisama