Cheese is totally a food group.
Like, its own food group.
It’s a salty, savory, melt-in-your-mouth category of its own.
Remember those big fenced-in pits of brightly colored plastic balls you used to crawl into as a kid? Maybe you still do. They’re usually front-and-center at amusement centers, and occasionally in fast-food play areas. At first, they seem like a kid’s dream. Then you hear about the germs and the rumors — and suddenly the idea is less appealing.
The thought of snakes in the ball pit turns childhood joy into a nightmare. Adults and the news can take the fun out of everything. Still, imagine if those pits were filled with cheese instead — pools of cheese up to your knees, or your ankles if you’re tall. You’d have to bend down to eat it. For short people, that’s bonus convenience.
Picking a single favorite cheese is impossible for me. I’d probably cry. My tastes sit somewhere in the asiago–sharp cheddar–gorgonzola–gruyere–brie family. Something rich and flavorful, with character.
That love of cheese explains these chicken nuggets. They’re a marriage-friendly meal: I buy fancy cheese, he gets his chicken. He would probably default to processed slices if I didn’t bring home blocks of real cheese. These nuggets are my way of keeping the peace — plus they’re delicious.
Crunchy Asiago Chicken Nuggets
Serves 2–4
- 4 boneless, skinless chicken breasts
- 3 cups low-fat buttermilk
- 2 cups panko breadcrumbs
- 1 cup seasoned regular breadcrumbs
- 1/3 cup flour (any; whole wheat works well)
- 1/2 cup freshly grated Asiago cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup Dijon mustard
- 1/4 cup honey
Two to 24 hours before serving, cut the chicken breasts into nugget-sized pieces. Season with salt and pepper, place in a bowl, and pour the buttermilk over the chicken. Let the chicken soak for at least two hours, or preferably overnight, in the refrigerator.
When ready to bake, preheat the oven to 450°F (230°C). Line a baking sheet with foil, place a wire rack on top, and spray the rack with non-stick spray. Whisk the honey and Dijon mustard together in a small bowl and set aside.
In a separate bowl, combine the panko, seasoned breadcrumbs, flour, grated Asiago, garlic powder, and smoked paprika. Remove each nugget directly from the buttermilk and coat thoroughly in the breadcrumb mixture. Place the coated nuggets on the prepared wire rack. Continue until all nuggets are coated, then lightly spritz each nugget with olive oil or non-stick spray to help them brown.
Bake for 7 minutes, then remove the pan and gently flip each nugget with tongs. Spritz again and bake for another 7 minutes, or until the nuggets are golden and cooked through. Serve hot with the honey-Dijon sauce for dipping.
Time to water the money tree — it’s going to be a hot day!