Chicken Nuggets

As far as I know, there is no truth-in-advertising law for blogs, but I will tell you up front that these chicken nuggets are not going to taste like MacD's. (As they say on Seinfeld, not that there's anything wrong with that.) I can't even walk into a MacDonald's, or I walk out with asthma. Something with soy in it--fryer grease? non-stick spray for the grill?--is in the air.

We serve these hot over salad with a creamy dressing.

Chicken Nuggets
(more of an idea than a recipe)

1 - 1 1/2 lbs boneless chicken
flour (white, whole-wheat, or a mix)
sesame seeds
paprika
Old Bay seafood seasoning or celery salt
canola or other soy-free oil
Asian sesame oil

In a shallow bowl or pie plate, put some flour (1/3-1/2 cup?) and add 2 or 3 tablespoons of sesame seeds, about 1/2 teaspoon of paprika, several shakes of Old Bay or celery salt, and stir to mix.

Cut the chicken into chicken-nugget sized pieces and dredge in the flour mixture. Heat a couple of tablespoons of canola oil in a skillet, and add a teaspoon or two of sesame oil. Saute the nuggets unti golden brown and the chicken is cooked through (cut one in half to see.)

You can serve these over salad like we do, or you can dunk them in sweet-and-sour sauce.