Neil's Burn Lisa's Mouth Chicken Nuggets
Submitted by tunelover
Neil’s Burn Lisa’s Mouth Chicken Nuggets, shake-and-bake chicken breast chunks coated in Cajun spice, crushed red pepper, paprika and breadcrumbs. Kitchen-prank-level spicy in the best way.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
1 hrsNever mind the joke name, these shake-and-bake chicken nuggets are dead-simple home cooking with real heat. Cubed chicken breast goes into a freezer bag with breadcrumbs, Cajun seasoning, plenty of red pepper flakes, and a dusting of paprika and white and black pepper. Shake thoroughly, spread on a foil-lined tray, bake 40 minutes. That’s it.
The spice load is intentionally serious here. Between the Cajun blend, red pepper flakes, and the dash of white and black pepper, these nuggets deliver real warmth that builds across a few bites rather than one-note heat. Paprika adds color and a mild sweet edge to round the sharp peppers out.
Freezer-bag breading is a genuine time-saver. Everything shakes into the bag and gets coated evenly with zero mess to clean up afterward, just toss the bag. Two minutes of shaking replaces 10 minutes of station-dipping with a bowl of egg and another of crumbs.
Kitchen Tips
- Cut the chicken in uniform pieces about 1-inch cubes, uneven sizes cook unevenly and you’ll get some dry, some raw
- Grease the foil well with butter so the coating sticks to the nuggets instead of the pan
- Spread the nuggets in a single layer with space between each, crowding steams them instead of crisping
- Adjust the red pepper to your heat tolerance, the recipe’s heavy hand can overwhelm kids and sensitive palates
- Pull the tray at 25 to 30 minutes for smaller cubes, large pieces need the full 40 minutes
Variations
- Swap regular breadcrumbs for panko for an extra-crunchy coating
- Add garlic powder and onion powder to the spice mix for deeper savory notes
- Serve with ranch or honey mustard dipping sauce to temper the heat
Ingredients
Directions
Defrost chicken.
Preheat oven. Line cooking tray with tinfoil and grease with butter.
Cut chicken into cubes, or whatever shape looks about right.
Dump a bunch of bread crumbs in a large freezer bag.
Put some cajun spices in the bag.
Add red pepper. Toss in a little white pepper and add some more red pepper.
Add some black and white pepper in an amount that looks pretty.
Add more red pepper and disguise it with the paprika.
Add more cajun spices to cover up the mess of red.
Add more bread crumbs and shake. When everything is well-mixed, toss all your chicken works of art into the freezer bag.
Dance around the kitchen singing the dead chicken song.
Shake bag during the refrain.
Unload half the bag of chicken pieces. only those that got breaded.
Put them on the tray stupid.
Add the rest of the chicken to the tray.
Everyone should be in little rows.
If anyone piles up on another chicken, remove the offending piece and beat it with the mallet.
Put it back on the tray, preferably in the corner.
Dump tray into stove.
It should be warm enough by now. Set the timer for 40 minutes and leave. 15 minutes later. return and remove the chicken.
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