Skin-On Chicken Nuggets
Leaving the skin on the chicken makes these nuggets especially juicy.
10 pounds of chicken pieces with bones and skin, such as thighs or breasts.
6 tablespoons arrowroot starch
5 eggs, beaten or 1 ½ cup of carrot or squash puree
6 cups bread crumbs or corn bread crumbs
2 teaspoons salt
Preheat the oven to 350 degrees. Cut the chicken away from the bones into small nuggets or strips, leaving the skin on as much as possible. (Make sure you toss your bones into your stockpot or freeze them to make stock another day). Mix the bread crumbs and salt. Make a plate of arrowroot starch, a bowl of egg or squash and a plate of bread crumbs. Roll the chicken pieces in the arrowroot and shake off excess. Follow with beaten egg or squash and then the breadcrumbs. Place nuggets on an ungreased baking sheet (with edges) or in a large baking dish. Bake the chicken for 45 minutes to one hour, turning once.