Last week I classed up some macaroni and cheese, so this week I tackled chicken nuggets. I used this recipe, except that I cut the chicken into smaller pieces. It took a little longer to dip them individually, but they cooked more quickly in the oven. The coating was very flavorful due to the almonds, paprika, and garlic powder, and the nuggets were crispy without being fried. And while they were good on their own, I had fun dipping a few in ketchup. You’ll have fun too.