Jun 27
Baked Chicken Nuggets5 Comments

Probably one of my biggest weaknesses is chicken nuggets from several different fast food locations. It doesn’t happen often that I go to one of them and splurge. Every time I do go, I thoroughly enjoy them. The thing I do not enjoy is all the extra calories. When I saw these baked chicken nuggets, I knew I had to make them immediately. Who wouldn’t want crispy, golden, juicy chicken that you can make at home? As an added bonus, they are much healthier than any kind that is fried. These nuggets come together easily and I loved the addition of Parmesan cheese to the breadcrumb mixture. We happily ate these sans kids one night for dinner, the fun of dunking into sauces never gets old. These would be perfect for a family dinner!

We especially loved the honey mustard, but thought the spicy ketchup was a little too spicy for our tastes, I still included the recipe below. I bet these even would be awesome dipped in some homemade ranch. Whenever I get my chicken nugget craving, I think I will stick to this recipe rather than running out to get some. I can’t wait to make them for my own kids one day. So either make these for a family dinner or for yourself, I guarantee that they will make you feel like a kid again!

Baked Chicken Nuggets
Ingredients:

2 boneless, skinless chicken breasts (about 1 pound total)
1 cup panko (Japanese breadcrumbs)
1/3 cup grated Parmesan
Coarse salt
1 tablespoon vegetable oil
1/2 cup all-purpose flour
3 large eggs, lightly beaten
Cooking spray
Honey Mustard or Spicy Ketchup, for serving
What you’ll do:
Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Watch this carefully since it may burn.  Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine. Place flour and eggs in separate shallow dishes. In the mean time increase temperature to 450 degrees.
Set a wire rack in a rimmed baking sheet and lightly coat the rack with cooking spray. In batches, coat chicken in flour, dip in egg, then coat with panko, pressing to adhere. Place on rack. Bake until chicken is cooked through, about 12 minutes, flipping halfway through. Serve nuggets with desired sauce.

Dipping Sauces:
Honey Mustard: Combine 3 tablespoons Dijon mustard and 2 tablespoons each mayonnaise and honey.

Spicy Ketchup: Combine 1/4 cup ketchup; 3 tablespoons spicy chili sauce, such as Sriracha; and 2 tablespoons mayonnaise.

Source: Everyday Food, April 2012

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5 Responses to Baked Chicken Nuggets

  1. I absolutely love these! They look so crisp – you never would’ve thought they were baked!

  2. Denise says:

    They look perfectly crispy! I make my chicken nuggets usually this way: http://tlt-thelittlethings.com/2012/01/05/baked-chicken-nuggets/
    But I need to try this version soon!

  3. mischy says:

    Interactive Presentation

    This is simply delicious. I can’t wait to cook this for my family. They’ll surely love it.

  4. Carole says:

    This is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link

  5. Jordan says:

    I love how people throw the word “healthy” out there, & then everyon buys into it.

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