The Gourmet Butcher's Maple Chicken Nuggets
By: Cole Ward - The...
Published: Wednesday, March 23, 2011 - 9:26pm

Ingredients




1 cup of flour
1/2 teaspoon kosher salt (iodized salt tends to dry out the meat)
3 tablespoons red paprika
1 teaspoon ground black pepper
 stick of butter
1/2 cup of pure Vermont maple syrup (Grade B is best)

Preparation

1 Put everything into a ziplock bag and shake it up.  Shake, shake it up, shake your b-o-o-t-y (disco music, bad dancing around your kitchen) This is your breading.  Pour it into a bowl. 2 Next, cut up some boneless chicken breasts into ½ to ¾ inch chunks.  These are your nuggets. 3 Place the nuggets into the breading bowl, roll ‘em around to cover thoroughly, then shake off any excess. 4 Lay the breaded nuggets on a baking sheet, and bake in a 400 degree F. oven for approximately 18 minutes (or until the chicken is just cooked) 5 Finally, into a saucepan place the butter and maple syrup.  This MUST be real maple syrup – don’t you dare use that other stuff. 6 Put the saucepan over high heat till the butter melts and the maple syrup just begins to boil. Immediately turn down the heat to low and keep warm. 7 When the chicken nuggets are done, remove them from the oven and place into a big mixing bowl. 8 Pour the maple syrup mixture over them and stir everything up with a spoon until every last little nugget is well coated. 9 Let stand about 5 minutes 10 Stir again and serve. 11 Do you love me or what???