Mexican Cornmeal Chicken Nuggets Recipes

Steps:

• Bake the chicken nuggets according to the package instructions, ensuring that the chicken is cooked through and hot. Remove the pan and turn the oven to a medium broil setting.
• Top each chicken nugget with approximately a teaspoonful of marinara, a touch of Italian seasoning, a few red pepper flakes and a pinch of the Parmesan. Next, add a piece of the provolone to the top of each nugget. Place under the broiler until the provolone has melted and is beginning to brown, 1 to 2 minutes.
• Transfer to a platter and top with the basil.

Steps:

• Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
• On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
• Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
• Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.

Steps:

• Sprinkle chicken tenders with salt and pepper. Place cornmeal in a medium bowl, add the chicken and toss to coat. Discard any leftover cornmeal.
• Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and cook the chicken, turning once or twice, until browned and just cooked through, 6-8 minutes total.

Steps:

• Combine cornmeal, flour, baking powder, Cajun seasoning, salt, and pepper in a large bowl. Set aside.
• Combine whole kernel corn, cream-style corn, onion, and egg in a medium bowl. Add to the dry mixture and mix well. It should be stiff; if not, add a little more cornmeal.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Drop batter by spoonfuls into the hot oil and fry in batches until golden on all sides, 2 to 3 minutes. Transfer nuggets to a plate lined with paper towels to drain excess oil.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread chicken nuggets out on a baking sheet.
• Bake nuggets in the preheated oven until hot and crispy, 11 to 13 minutes.
• Preheat a waffle iron according to manufacturer's instructions and lightly coat with cooking spray.
• Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, black pepper, and cayenne pepper together in a bowl. Whisk buttermilk, oil, and eggs together in another bowl. Pour buttermilk mixture into flour mixture and stir until batter is just-combined.
• Place 1 chicken nugget in the center of each waffle section on the waffle iron. Cover each nugget with about 1 tablespoon of batter, close the waffle iron, and cook until golden and crisp, about 4 minutes. Repeat with remaining nuggets and batter.