My husband, Russ (who incidentally is a doctor), loves McDonald’s chicken nuggets. He doesn’t hit the drive-thru very often,
but when he does, he always gets them.
I never really considered what ingredients might be in those crispy little morsels. There should be chicken. Maybe some
flour, a little seasoning and the oil to fry them in. Right? Wrong.
The chicken nuggets that my sweet husband cherishes can have upwards of 25 ingredients. 25! Yikes. Even though some of the
ingredients aren’t that alarming (like water, canola oil and wheat starch), the mere principle that something seemingly so
simple is crammed with so much stuff is off-putting, to stay the least. So next time he gets a craving, I’ll be swiping his
keys and making him healthier, tastier chicken tenders at home.
In the EatingWell Test Kitchen, we’ve developed some pretty darn good substitutes for the classic chicken nugget (see one of
my favorite recipes below). They’re all a little different, but the method is basically the same for all of them. We start
with chicken tenders, coat them with a breading mixture and oven-fry them so they have less fat but still get that crispy
crust like the Chicken McNuggets that Russ is so fond of. The recipes are quick, easy and kids love them too.
This recipe for BBQ Chicken Tenders
better alternative to the drive-thru Chicken McNuggets. Compared to a 6-piece order of Chicken McNuggets, you’ll save 127
calories, 15 grams of fat, 441 mg sodium (and they have 15 fewer ingredients too!).