Chicken Nuggets and Cheesy Potatoes

Sometimes one of the homegirlz will come to me and request a particular meal that I haven't made in a while. Kaitlin was whining about chicken nuggets that I hadn't made in forever.

I started making these for the girlz when they were little because let's face it, the pre-packaged chicken nuggets in the grocery store were just flat out gross. I tried to avoid the fastfood variety also. Once your children try these, they won't want any other chicken nuggets but yours. These are so crunchy, tasty and a bit more on the healthier side, but they don't need to know that. Also, you can "grow" this up a bit so Mom and Dad can enjoy a kids meal too. This is a quick and easy weeknight meal that will make the whole family happy!

For Mom and Dad and older children, we need a dipping sauce. Something with a little more punch than ketchup. Mix together 2 tablespoons of mayo, 1 teaspoon Dijon mustard, 1/2 teaspoon horseradish, a splash of white wine, and 1 teaspoon of Worcestershire sauce.

In a re-sealable plastic bag, mix together 1 cup of all-purpose flour and 2 tablespoons of Emeril's Essence. OR just season the flour any way you like it.

In another re-sealable bag, add about 3 cups of Corn Flakes.

Take your rolling pin and gently crush the cereal to a semi-fine powder. The crushing will greatly reduce the volume, you can always add more cereal and crush.

Slightly beat one egg and mix with 1/2 cup of butter milk in a shallow bowl.

Take 1 lb. of chicken breast tenders and cut into healthy bite size pieces. Place them in the egg/buttermilk mixture. Heat up about 1/2 cup of canola or vegetable oil in a skillet to 325 degrees.

Shake up the chicken in the flour, then dip in the egg mixture again, then shake them up in the crushed Corn Flakes and carefully place the chicken in the hot oil to fry.

Don't they just brown up so beautifully? They are screaming to be dipped in the sauce I have chilling in the fridge!

While the chicken is beginning to fry, empty one package of frozen tater tots onto a foil line baking sheet, sprayed with a non-stick cooking spray. Bake in a preheated 425 degree oven for 10 minutes.

After 10 minutes remove potatoes from oven, season with salt and pepper to taste and liberally sprinkle with grated sharp cheddar cheese. Return pan to oven for 10 more minutes.

Look at all that melted cheesy goodness!

You can garnish your tater tots with a dollop of sour cream, a sprinkle of crispy bacon and green onions. This kind of reminds the girlz of the Outback fires at Outback Steakhouse. Serve with a tossed green salad or a side of green beans.

I bet your children will pledge their undying gratitude to you!