These chicken nuggets are based on a MOMables.com recipe that uses ground chicken as the base. We add extra seasoning (hand mixed cajun spice blend from the Dinosaur Bar-B-Que cookbook instead of Zatarain’s Creole). I also use fresh shredded Parmesan cheese instead of powdered, fresh minced garlic instead of powdered and a little oil added to the crumbs. Oh, and salt. This recipe oddly leaves out the salt. More than once I’ve followed the recipe faithfully and served salt-less nuggets. Not good. Add salt to the chicken mixture and the bread crumb mixture.
The sides here are roasted asparagus (toss with olive oil, salt and pepper, bump the oven up to 400 to 425 after the nuggets come out and bake until a little browned) and Cajun corn from the Dinosaur Bar-B-Que cookbook.