Kid’s Meal All Grown Up

I love the movie Despicable Me. It’s not artsy or sophisticated in any way, but it makes me laugh. A lot. So whenever I find out that one of my friends hasn’t seen it, I make them watch it. And somehow I never get tired of it. I mean, it’s just cuteness overload.

I guess the movie brings out the little kid in me. When I found out that a couple friends hadn’t seen it yet, naturally I had to make them watch it. So I was planning a menu for the night and I started thinking about kid food. When I think “kid’s meal” the first thing I think about is chicken nuggets, fries, and corn. It was a reoccurring meal throughout elementary, middle and high school (until I started going off campus for lunch). And then in college one of the dining halls had kid’s night once a week, which consisted of all those foods too.

And then I had an idea. (Or as Gru would say, lightbuuulb!) I decided to recreate this classic kid’s meal, but with a twist of sophistication. Homemade chicken nuggets instead of the typical frozen ones, sweet potato fries instead of boring, normal french fries, and avocado, corn and black bean salad instead of plain old canned corn.

It took a long time, but everything turned out really well! I’m hesitant to post recipes because I didn’t really measure anything. When seasoning things I just freehand everything. So I’m just going to put ingredients and preparation steps. Sorry for those of you who need measurements.

Sweet potato fry recipe adapted from The Food Network
Salad recipe adapted from Center Cut Cook

Ingredients for chicken nuggets
Boneless, skinless chicken breast, cut into 1-1.5 inch pieces
Flour
Eggs
Garlic powder
Salt
Pepper
Chili powder
Panko
Oil

Season chicken with oil, garlic powder, salt, pepper, and chili powder.

In a bowl, beat a couple eggs. On a plate, mix flour, garlic powder, salt, and pepper. On a separate plate, pour out the panko.

For each piece of chicken, dredge in the flour mixture, dip in the egg, and then roll in the panko.

At this point you can choose to be “healthy” and bake the chicken at 400 degrees for 20-25 minutes. Note: if you use this method, the nuggets might be a little pale.

Or, you can choose to be carefree and deliciously unhealthy and fry those suckers. That’s always my preference! 🙂

For the sweet potato fries, I used all the same ingredients from Paula Deen’s recipe, but I didn’t measure them. I’m sure if you follow the measurements from the link, they’ll turn out great.

For the salad, I more than doubled the avocado (I LOVE avocado). I used five avocados, two packs of tomatoes, two cans of corn, and one can of beans. I skipped the cilantro (I’m not a huge fan of cilantro), and only used one lime. Instead of red wine vinegar I used apple cider vinegar (that’s all we had), and I didn’t measure how much vinegar, olive oil, salt or pepper I used. But it’s really simple. I just mixed everything together in a big bowl and chilled it in the fridge until everything else was ready.

It was a really great Sunday night, although sadly it caused me to fail to get to bed at a decent hour in order to start my Monday off well. Oops. In other news, I’m super duper excited to go home in five days! Ok, that’s all I have for now.