Tag Archives: chicken

Just like Chick-Fil-A Nuggets

20 Dec

This recipe could save you a few trips to Chick-Fil-A.  Although they would be better with a side of waffle fries and lemonade.  Yesterday when making the Chicken Noodle Soup, we saved some of the boiled chicken.  My Mom wanted to make Pancake Chicken Nuggets to serve with the soup.  This is a recipe that my mom learned from her mother-in-law, my grandma or DoDo as we all call her.  This is a dish that mom remembers DoDo making and she loved it.  We decided that the chicken tastes like Chick-Fil-A nuggets.

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DoDo’s Pancake Chicken Nuggets

Boil your chicken and tear into nugget size pieces.

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Beat eggs and milk together.

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Prepare you pancake mix.

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Coat the chicken in the egg mixture.

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Then toss in the pancake mix.

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Make sure the chicken has a good coating of egg and pancake mix.

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Coat all of the chicken before you start frying.  Your fingers can get quite messy from the batter!

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Slowly add the chicken to the hot oil and fry for a few minutes until brown.

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Flip the chicken so both sides brown evenly.

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Let the chicken cool on a paper towel lined plate.

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DoDo’s Pancake Chicken Nuggets

  • 4-5 Boneless Skinless Chicken Breast
  • 3 Cups Complete Pancake Mix (We used Hungry Jack Light & Fluffy)
  • 3 Eggs
  • 2 Cups Milk
  • Vegetable Oil
  • Salt
  1. Bring 4 quarts of water to a boil.  Season the water with a little salt and pepper.  Add chicken and boil for 30 minutes or until cooked fully.
  2. Once cooked, remove the chicken and let cool.  Cut the chicken into small nugget size pieces.
  3. Beat 3 eggs with the milk in a bowl.
  4. Add your pancake mix in a separate bowl.
  5. Coat your chicken in the egg/milk mixture and then the pancake batter.  Coat all chicken pieces before frying.
  6. In a skillet, add 1 inch of oil and heat it.
  7. Once the oil is hot, slowly add the pieces of chicken in.  Be careful!
  8. After about 3 minutes, turn the chicken so that it can brown the other side.
  9. Remove the chicken once both sides are brown.  It doesn’t need much time in the oil because the chicken is already cooked.
  10. Cool the chicken on a plate lined with paper towels to absorb the excess oil.
  11. Sprinkle the chicken with salt while it is cooling.
  12. Store the chicken nuggets in a warm oven until serving.
  13. Enjoy!
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A Snowy Sunday….

19 Dec

It looks like this outside:

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No, this is not South Carolina snow.  Tony and I left Greenville yesterday and headed to West Virginia with my family.  We are spending the weekend with them at their cabin in Canaan Valley, WV.  It looked like a winter wonderland here today.  My brothers and Dad went skiing this morning while Tony, Mom & I relaxed in the house.  Crosby enjoys the snow too but doesn’t last too long in the cold!

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There were flurries coming down all day!  It is so beautiful outside.

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I had fun trying to figure out how to take good pictures of the snow!

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Yes, those are rain boots and not snow boots.  They worked fine to just take a short walk.

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While the guys were out skiing we stayed nice and warm inside.

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And then we started cooking.  My mom always makes Chicken Noodle Soup when we are here.  I helped her get a pot started to let cook all afternoon.  It was the perfect dinner for a cold, snowy Sunday.

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This soup is light on the chicken and heavy on the noodles.

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Canaan Chicken Noodle Soup

Boil your chicken and save the broth.

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Cook your noodles.

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This is what the Chicken Base looks like.  If you can’t find it, you can use extra bouillon cubes but don’t add as much salt to the soup.

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Add everything else to the broth and simmer on low.

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Canaan Chicken Noodle Soup

  1. Bring 4 quarts of water to a boil.  Season the water with a little salt and pepper.  Add chicken and boil for 30 minutes or until cooked fully.
  2. Once cooked, remove the chicken and let cool.  Strain the remaining water and put it back in the original pot.  Cook on low.
  3. Shred the chicken.
  4. Add the shredded chicken, carrots, bouillon and chicken base to the remaining broth.  Keep the burner on low.
  5. While you are preparing the chicken, in a separate pot bring 8 quarts of water to a boil.  Add the frozen noodles and bring back to a boil for 10 minutes.
  6. Once the noodles are done, strain them and add to the chicken broth pot.
  7. Add salt and pepper to taste.
  8. If it seems like there isn’t enough broth, add some water to the broth.  If you want more flavor you can add bouillon or chicken base.
  9. Simmer on low for 30 minutes or until ready to serve.
  10. Enjoy!

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I had my soup over a bed of spinach and it was great.  You can always add more chicken base, bouillon and water to make the soup less noodle-y because the noodles soak up the broth.

We didn’t add all of the chicken and saved it to make my grandma’s version of Chick-Fil-A Chicken Nuggets.  I will be posting that recipe tomorrow.

What is your favorite cold weather soup?

Easy Chicken Dinner

19 Nov

Today has been a lazy day.  Tony and I both had the afternoon off so that meant relaxing on the couch and catching up on our tv shows.  It wasn’t long before I was sound asleep on the couch.  Our lazy afternoon turned into a lazy evening.  We typically go out on Friday nights but tonight I wasn’t in the mood.  The Penguin game (I grew up a hockey fan and have turned my husband into one too!) came on at 7 so I knew something quick and easy was my best bet for dinner.  After looking through the refrigerator and freezer for something to cook, I decided to recreate an easy chicken dish that I made months ago.

This recipe has just a few ingredients and is simple and quick to make.  It can be used as a main dish served with a salad and a side veggie.

Chicken Biscuit Balls

Gather your ingredients.

While the chicken is cooking, make the cream cheese mixture.

Combine the chicken and cream cheese.  Flatten 2 biscuits.

Add chicken to biscuit and seal the edges.


Bake until golden brown.

Enjoy with a salad!

Chicken Biscuit Balls

  • 6 Tbs fat free or low-fat cream cheese
  • 2 tsp low-fat margarine
  • 1/4 tsp salt
  • 1 tsp minced garlic
  • 2 Tbs skim milk
  • 2 Tbs dry minced onion
  • 2 Cups cubed, cooked chicken
  • 1 9.5 oz can refrigerated biscuits
  1. Cut your chicken into small pieces and saute on the stove in a skillet that has been sprayed with olive oil.  Season the chicken with your favorite spice mix.
  2. While the chicken is cooking, add all of the other ingredients (except for the biscuits) to a bowl.  If the butter and cream cheese are cold, you may need to microwave the mixture for 15-20 seconds to help combine everything.  Stir the cream cheese mixture until it is creamy and smooth.
  3. Once the chicken is finished, measure out two cups.  You can dice the chicken into smaller pieces if you’d like.  Add the chicken to the cream cheese mixture and stir.
  4. Take 2 biscuits and flatten on a cutting board.  Measure a heaping 1/4 cup of the chicken mixture (or 1/5 of the total mixture) and place on one biscuit.  Using the second biscuit, cover and seal the chicken baseball.
  5. Once you have all 5 prepared, place them on a cookie sheet and bake at 350F for 14-16 minutes.
  6. Serve with a large salad and a side of veggies!  Each biscuit ball is approximately 350 calories.

These were perfect for an easy dinner on a relaxing Friday evening.  Happy weekend!

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