Chicken nuggets
We invited some friends over for dinner last Saturday night. The night before, while we were happily digesting a meal of leftovers, Dave asked "So, what should we have for dinner tomorrow night?" I have no idea what came over him that he would pose such a question in the presence of a picky and stubborn five-year-old. The menu Henry quickly put together consisted of: chicken nuggets, mac and cheese, toast, and snow. We managed to convince Henry that homemade cheese buns would be a better option for guests than just toast, and fortunately there was hardly any snow on the ground so it was fairly easy to derail that particular train. So, we conceded the nuggets and the mac and cheese.
That evening I set about looking for a suitable chicken nugget recipe that wouldn't be so exotic that Henry wouldn't eat it, but that would still be somewhat acceptable to the over ten set. Enter this recipe. This recipe is pretty darned good. I only made one major change, which was that instead of dredging them through melted butter, I soaked the chicken in buttermilk for an hour and a half before coating and baking them. Henry loved them. So did I. So much so that I made them again tonight.
I also made a honey mustard sauce for dipping them in, mainly for my own personal edification because I love honey mustard sauce, especially with french fries. Anyway, the basic recipe was 1/4 cup of mayonnaise, 1 T mustard, 1 t honey, and a splash of key lime juice. (Or lemon juice. Key lime just happens to be all I have.) All of the amounts are approximate; I happily did a lot of taste-testing along the way.