Healthy Chicken Nuggets and Fries

This meal is appropriate for CKD, dialysis and diabetes.

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This delicious recipe, courtesy of the National Kidney Foundation tastes great and is also kidney-friendly in honor of National Kidney Month! The nuggets are appropriate for CKD, dialysis and diabetes, and the fries are appropriate for CKD and dialysis.

Ingredients

  • 1 1/2 lb air-chilled chicken breast, cut into 1.5 by 1-inch nuggets
  • 1 1/2 oz low-sodium greek yogurt
  • 1 cup all-purpose white flour
  • 1 egg, whisked
  • 1 cup crushed wheat cornflakes
  • 1/2 cup lemon juice
  • 1/4 tsp dried dill
  • 1/4 tsp dried celery seed
  • 1/4 tsp salt-free garlic powder
  • 1/4 tsp dried lemon peel
  • 1/4 tsp freshly ground black pepper
  • olive oil spray
  • 3 cups water
  • 1 cup yellow polenta
  • 1/2 tsp dried dill
  • 1/4 tsp salt-free garlic powder

Directions

In a plastic container, mix the chicken with yogurt and lemon. Use your hands to rub all the ingredients together so that the chicken is completely covered in the yogurt, lemon marinade. Then cover the container and place it in the fridge overnight, or a minimum of four hours.

When you're ready to get baking, preheat oven to 400°F.

Take the chicken out of the fridge and let it come to room temperature. While it warms up, prepare your breading station. In three separate bowls place the following: • Bowl 1: Flour • Bowl 2: Whisked egg • Bowl 3: Crushed cornflake breadcrumbs mixed with spices (dill to black pepper)

Place an oven-safe cooling rack on a baking sheet, or if you don't have one, just cover a baking sheet with parchment paper.

Then, start breading your chicken by dipping each strip or nugget into the flour, then dredging it in the egg, and finally rolling it in the cornflake crumbs.

Place the nugget on the cooling rack and continue with the others until all are breaded.

Give all the nuggets a quick spray of olive oil and place it into the oven until brown and crispy, 15 to 20 minutes. Serve warm.

For French Fries
In a medium pot, bring water to a gentle boil over medium heat.

Slowly pour in the polenta, stirring as you go.

Add the dried dill and the salt-free garlic powder and continue stirring over low heat until polenta is thick and liquid is absorbed, about 10 to 12 minutes.

Allow the polenta to cool for 10 minutes and then spread, about 1/2-inch thick, in a lightly greased 9 by 12-inch baking pan.

Or, if you have two small 8 by 13-inch tart pans that works as well. Place in the refrigerator to chill for 30 minutes.

Preheat the oven to 450°F.

When cooled, rub the top of the polenta with a little olive oil using a pastry brush or your hand.

Or you can coat with some olive oil spray. Then cut your polenta into fry shapes.

You can make skinny fries or thick steak fries. Place them in a single layer on a baking sheet and into the oven to bake for 10 minutes.

Flip and bake for a second 10 minutes, until golden brown. Serve warm.