Here is my version of chicken nuggets and fish sticks. Warning: Adults, please make enough for yourselves too. Otherwise, you'll end up stealing them from your kids' plates, and that's not cool.
YouTube Link: Chicken Nuggets and Fish Sticks
More Videos: Helen's Kitchen Channel
For chicken nuggets:
1 Lb skinless, boneless chicken thighs, cut into nugget-size pieces
For fish sticks:
1 Lb mahi-mahi fillet, cut across the grain into 1/2 inch thick pieces
For yogurt mix (enough for 1 Lb of chicken or fish):
1/4 cup plain whole milk yogurt (not too thick)
1.5 tsp Diamond Crystal Kosher Salt (or 3/4 tsp fine grain sea salt)
1 garlic clove, grated on a microplane zester (optional)
1/4 tsp Dijon mustard (optional)
Black pepper (optional)
Panko bread crumbs.
- Combine all the "yogurt mix" ingredients together in a bowl. Add chicken or fish and coat them thoroughly with yogurt mix. For best flavor and texture, refrigerate for at least 30 minutes and up to 1 day.
- Set up a large skillet with oil over high heat. Chicken won't stick in any pan. Fish will be easier to flip in a non-stick pan, but stainless steel works too. Coat fish or chicken in panko. Fry on one side until brown (2-3 minutes). Flip and fry on the other side until brown (1-2 minutes).
- Remove to a plate. Let rest 7 minutes and serve.