Watchin' X=Files with no lights on ... |
Not the PP but you are the one who is uninformed. If you grew up around chicken farms, you would know that the standard parlance IS "grow a chicken." Ask anyone from the Eastern Shore or Arkansas. You'd better be sure you know what you are talking about before you tell others how dumb they are .... |
| Lets have then made in the US, I don't mind paying $10 for 4 pieces of nuggets. Can you imagine how much more we have to pay if minimum wages are paid to have everything made in the us? |
From the merican steroid healthy McChicken! |
| doggen nuggets |
|
1 cup water
1 to 2 inch pieces of white meat chickenn 1 cup flour 1tsp. salt 1 tblsp. baking powder 1 egg, beaten Mix together Heat until very hot, a few inches of Expeller pressed safflower oil.((healthiest oil. With fingers, drop piieces carefully into oil, turning with slotted spoon until golden brown. drain on paper towels. This recipe won Pillsbury's bake off many years ago. They are delicious. I serve with a sweet sour sauce and rice. |
| Chickie-Nobs Bucket o' Nubbins |
| Do educated people still buy these and feed them to their families? |
| Better call Social Services! I feed my kid chicken nuggets, oh the horror. |
Nobody I'd calling social services. You are just a hillbilly at heart. |
Is that really how you make chicken nugget? That sounds like small bites of chicken tenders… I am not criticizing, just wondering. I thought chicken nugget needed the chicken meat to be grounded or something along those lines. Like mini chicken breaded patties. |
I do. It is a great last minute lunch. I always have it in my freezer - the apple gate brand, that is already pre-cooked. I also buy that "I don't know what Evans" (or something like that) that comes in a blue box and needs to be baked for 20min. However, I don't think I have ever found nuggets of this brand, only chicken tenders. |
I make them weekly but maybe I should switch to larger batches. So glad to hear I am not the only one who makes their own. |
| Dead link. Zombie thread. It's old, you guys. |