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Big Kid Cheddar Chicken Nuggets

July 11, 2011

by Emily

Back in college, we used to have a giant canister of Cheddar Goldfish sitting on the kitchen counter of our sorority house. This cute little snack treat was so popular that I am pretty sure it took more than one of those enormous commercial grade milk carton style boxes of delicious little fishies to fill that sucker up. And on any given day (or time of day, for that matter), you could find one of us trolling the kitchen for fish. (co-blogger side note: unless they were hidden in someone’s room from last night’s post Home Bar shenanigans snacking.) During college, I probably consumed more Pepperidge Farm Goldfish than any other time in my life, childhood included. I am also pretty sure I’d get a “strong ditto, Liz”  from my co-blogger if I admitted to you guys that these cheddar snack crackers and, ahem, queso represented the bulk of our food pyramid of cheese at that time. Obviously, we’ve come a long way…

Anyway, I love an endearing college throwback, so I just had to include a few of those little guys in my version of Momofuku’s Compost Cookie recipe.  And since I had extra fishies lying around, how could I not substitute them for Gourmet’s suggestion of Cheez-It crackers in their Cheddar Chicken Tender recipe?

I knew good and well that Goldfish would do the trick, and this is a quick and fantastic recipe for when you are up for the intersection of nostalgic comfort foods. Chicken nuggets? Meet Cheddar Goldfish.  Y’all are going to get along great.

Cheddar Chicken Nuggets

2 tablespoons olive oil
2 cups Cheddar Goldfish
3/4 teaspoon black pepper
1 1/4 lb chicken tenders (not coated or cooked) cut into nuggets
1/3 cup Dijon mustard

Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).

Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss nuggets with mustard in a large bowl until coated, then dredge, a few at a time, in cracker crumbs until evenly coated. Arrange nuggets in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.

2 Comments leave one →
  1. Lauren Mills permalink
    July 13, 2011 8:34 pm

    Those sound amazing! Can’t wait to make them.

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