Mozzarella Cheese Stick Chicken Nugget Fusion Time Go!!!!... with marinara sauce.

Step 1: Things You Will Need

Note: This breading recipe makes about 6-7 sticks.


1 1/2 pounds Ground chicken (or boneless skinless chicken breasts if you have a meat grinder)
6 or 7 Mozzarella string cheese sticks
(Or you can use block cheese instead. Just cut it long ways, in sticks about as thick a your finger)
Marinara or spaghetti sauce (or other favorite dipping sauce)
2 eggs
1 cup milk
2 cups Bread crumbs (or toasted bread if you have a food processor.)
1/2 cup flour
1/4 cup corn meal
Seasonings (I used the following...)
2 tsp garlic powder
2 tsp Black pepper
1 tsp lemon pepper
1 tsp oregano
1/2 tsp cilantro
1/2 tsp parsley
1/2 tsp basil
1/8 tsp salt
oil for frying


Plastic wrap
wax paper
baking sheet
<p>I tried these, and they never quiet got crispy on the outside, and the chicken really dried out. Any idea where I might have gone wrong?</p>
<p>I don't know. Maybe try a different thickness with the meat. And make sure your oil is nice and hot first. Other than that, I'm not really sure. Maybe you could experiment with another type of breading, like Panko or something. Hope that helps</p><p></p>
I try it
We tried this last night. First off i've never used ground chicken before and it was rather interesting. To us it did need to be flavored so i added Italian seasoning and chicken seasoning. Next time we'll nicks the italian&nbsp;seasoning&nbsp;it made it taste too much like Italian sausage. The only real part of the recipe we didn't like was the corn meal, it made for odd little too hard bits in the breading. Other than that my big suggestion to everyone is don't use off-brand cheese sticks. They were flavorless :( Other than that this was a big hit for my husband and I!!! Thank you for the new and interesting dinner (or snack). I wonder, have you tried freezing and reheating them?&nbsp;<br> <br> Danke,<br> &nbsp;Hauser
more like Italian meatballs, (if you use Peccorino Romano cheese and flat leaf parsley in the crumbs with the &quot;Italian Seasoning&quot;). Plain Italian sausage is pork/salt/pepper/red wine/anise seeds(optional). For hot sausage add lotsa sweet paprika and hot pepper flakes as well. <br> <br>use fine corn flour, not meal for less hard bits. Also can add crushed almonds to the outer crust.
I have not tried to freeze or reheat them. They don't usually last that long, <br>Bitte, <br> C.S.
Although from the same botanical family ( Apiaceae) Cilantro is as different in flavour from Parsley, as chalk is from cheese. <br>Cilantro (also called Coriander) has a strong, intense, almost citrus-like flavour. Parsley has a mild, grassy taste. <br>
Imagine this comment narrated by William Shatner.
I don't know who you are... or where you live... but I would eat your saturated fats forever. <br>Seriously, this sounds choice. I am so making these for my next beer buddy night. I figure make them, into the freezer, get them out and double crumb, then on a plate covered with plastic wrap in the fridge until needed. This'll set the crumbs and should keep them cold enough to not fall apart. And it means I can sit and have a couple beers too before dealing with the hot oil. Haha that'll be fun.
Well... I am the man with a plan, I live in badazzington, California. and those were the word I used to win over the love of my life(She is a very special lady). Seriously though, everyone seems to like the idea of freezing them after breading. I'm going to give it a try next time, maybe you should too. thanks for the interest.
This looks so Yummy!! I'll have to give it a try.
Excellent technique! I think you need less pepper, but over all it is a very nice recipe. <br> <br>You can change the seasonings to be Italian or Greek etc , if you also change the cheeses! <br> <br>I humbly suggest you could bread them return them to freezer to freeze coating on as well. then do a huge batch ready for that next party etc. <br> <br>bravissimo <br>
see comment above...
or below...whatevs.
Cilantro [Asian/Spanish] Parsley &amp; Flat Leaf [Italian] Parsley....?? Seems to contradict each other. Cilantro has a stronger flavor that the Italian which is sweeter...I would use on one of the parsley's. Just my 2 cents. Great Instructable. Will try it this week.
Well, there's always room for some personal Upgrayedd!!!
All I can say is ...&quot;OUTSTANDING&quot; ...this is how you play with food :-D
I love your recipes! This one looks delicious! thanks for sharing your hard work and do have a splendorous day! When I try it I will come back and say and it was gooooood! <br>sunshiine
Gee thanks. I really enjoy sharing my tasty ideas with everyone here, hope you like this one. It's kind of late right now, but i promise to have a splendoruos day, all day long tomorrow.
Awesome! By the way I appreciate your humor. I love that picture! <br>Have a splendorous week! <br>sunshiine
Okay let me get this straight....a cheese-filled meat stick that is battered and deep-fried to golden brown perfection....and then dipped in a chilled marinara sauce that allows you to eat this extremely hot goodness which tastes so good that you ignore the fact that you just scalded the top of your mouth and have to spend the next 45 minutes channel-surfing while using your tongue to slowly roll that blister off the roof of your mouth that you don't feel bad about swallowing because it absorbed the herbs and spices.....try not to let the Enemies of the West get their hands on your recipes, sir.
It's all about the tongue calluses my friend!
.....and the nihilist ice cream guy is very disturbing.
I scream, you scream, we all scream when nuclear annihilation is upon us!!!!
I would have to say the Breading was my favorite!! Well, besides the ooey gooey cheese gushing out of the center. A super Pleaser!!
looks yummy
Cheesy heaven.
...and on the seventh day, god created deep frying, and it was good.

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