This recipe is pure comfort food! I grew up on these mashed potatoes and cannot eat instant because of it.
I’m going to walk you through getting both on the table at once! Bit of a twist!
First I peel my potatoes, cut them in half, place them in a pot, cover with water, and wait until they come to a boil.
(I was just trying to use the rest that I had which was about 9 potatoes.)
While waiting on the potatoes I preheat the oven to 400 and cut up 2 chicken breast (1lb) into one inch pieces.
Then I lay out 3 bowls:
1. 1/4 cup of flour (add more if needed
2. 2 eggs (add another if needed)
3. 3/4 cup bread crumbs with spices.
Spices: 1/2 tsp of pepper and paprika, 1 tsp of chili powder.
Note: These are easily customizable! I’ve used whole wheat, panko and italian bread crumbs. I add the same spices regardless. Also 1 egg = 1/4 cup if using egg whites.
Potatoes are usually boiling by now so I stir them and switch to medium high heat. Set timer for 25min.
Once the bowls are laid out simply dip the chicken pieces into the flour, then the eggs, and finally the bread crumbs.
Lay on a greased sheet and bake at 400 for 20min until golden brown. Important to not over bake or chicken will be dry!
After the original timer goes off poke the potatoes with a fork and if they’re tender drain water. If not let them boil a few more minutes.
Once potatoes are tender mix in the following:
3 oz of cream cheese and 1/4 cup butter (I cut up mine and microwave for 20sec)
Once mixed in well add 1/2 package of ranch seasoning and 1-2tsp of salt (I prefer garlic salt)
Once throughly mixed chicken nuggets should be ready and dinner is served!
My kiddos love this meal and so do I! My son adds ranch or ketchup for his nuggets 🙂