How a Chicken Becomes a Nugget . . .

Here’s how to turn a healthy piece of chicken into a high-fat, highly-processed nugget.

Step 1: Take A chicken.  Chop up some dark meat, white meat and skin into tiny bits.  Ad sodium phosphate to make it stick and keep it juicy.  Mold it into a nugget shape.

Step 2: Batter and bread it with flour, spices and plant proteins.  Add some chemicals such as sodium acid pyrophosphate among others.  Add trans fats such as partially hydrogenated soybean oil.

Step 3: Fry in partially hydrogenated soy bean oil or vegetable oil.

Step 4: Behold, the nugget.

 

. . . And a Recipe For a Better One

If the kids (or you) are really hankering for a chicken nugget, here’s an easy recipe with a fraction of the fat of most pre-made versions:

Servings:  2

Prep time:  10 minutes  

Cooking time:  15 minutes

Ingredients:    Safflower/Sunflower oil spray
                        2 boneless, skinless chicken breast halves
                        1 to 2 tbs. Spelt Flour
                        2 eggs, lightly beaten
                        ˝ cup plain spelt bread crumbs
                        1/8 tsp. Celtic Sea Salt™ salt
                        1/8 tsp. pepper

Procedure:     Heat oven to 325°F

Spray a baking sheet with safflower or sunflower oil and set aside.

Slice chicken into nugget-size pieces and sprinkle with Celtic Sea Salt™ and pepper.  Dust chicken with flour, dip in egg whites and coat with breadcrumbs.  Bake until golden brown, 10 to 15 minutes, turning once halfway through cooking time.

 

Nutrition Facts Per Serving: Calories                              202 Protein                                 21 g Carbohydrate                        23 g Fat                                        2 g Saturated                               1 g Fiber                                      1 g Cholesterol                           34 mg Calcium                               67 mg Iron                                        2 g Sodium                              437 mg