Every Wednesday at 7:45 am, Conrad & Kacie will try something new! If you want Conrad & Kacie to try something weird YOU like then click on the post below and comment your wonky combo!

Today, Conrad & Kacie  are trying something they are actually looking forward to! Kassey Thalmaan from Sarnia likes eating chicken nuggets with cream cheese spread, Rooster’s Hot Sauce and sauteed onions. That sounded messy, so will all the same ingredients, Kacie made a buffalo stuffed nugget for Edible Bravery! 

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 Yields 2-3 servings

Ingredients:

•  2 eggs
• 1/2 cup of oil
• 1 tsp of oregano
• 1 tbsp of garlic powder
• 2 tsp of onion powder
• salt and pepper to taste
• 1-2 cups of breadcrumbs
• 1 cup of flour
• 5 tbsp of minced onions (sauteed)
• 1/2 package of cream cheese
• 1/2 cup of Rooster’s Hot Sauce or your favorite hot sauce
• 2 or 3 chicken breasts cut into nuggets 

 Directions:

Throw your chicken nugget bits into a small bowl. Add the Olive oil and the spices. Mix the chicken around in the spice mixture to make sure they are well seasoned. Arrange on a plate or tray that will fit into your freezer. To each nugget, place about a quarter sized amount of cream cheese on top, a pinch of the onions, & the hot sauce. This will be messy and that’s okay. Place them in the freezer for 30 minutes. 

Crack your eggs into a small bowl. Beat together. In another bowl, add your breadcrumbs, flour, salt and pepper. After the 30 minutes is up, take your nuggets out of the fridge. This next step you’ll want to take your time with. Take each nugget. Dunk into the eggs so it’s coated. Then carefully cover in the breadcrumb mixture. Place each nugget on the freezer dish. Freeze for another 15 minutes. 

While waiting, Preheat your oven to 375°

Repeat the dunking and covering process one more time. Arrange nuggets evenly on a baking sheet with parchment paper. Bake for 10 minutes. Flip, Bake for 10 more.