When it comes to easy weeknight dinners, you can’t beat the classics. With a long day of studying or working, sometimes all you want is some comforting, home-cooked food. Enter crispy baked chicken nuggets! These bite-size morsels are tender and juicy on the inside, yet crunchy and flavorful on the outside — without having to resort to frying them in oil! Not only is this healthier method for making chicken nuggets delicious, but it’s also incredibly simple. Put away your deep fryer; it’s time to get creative in the kitchen with these oven-baked masterpieces that will be sure to become a regular part of your recipe rotation.
Recipe
Serves 4
1½ cups gluten free panko breadcrumbs
2 tbsp. olive oil
1 tsp. salt
1 tsp. black pepper
1 tsp. onion powder
1 tsp. paprika
½ tsp. garlic powder
¼ tsp. cayenne pepper
2 eggs
2 tbsp. unsweetened almond milk
1 lb. boneless skinless chicken breast, cut into cubes
How to Prepare
Preheat the oven to 400°F (200°C).
Place the breadcrumbs on a large baking sheet and spray with a little olive oil. Place in the oven and bake for 2 minutes, stir the breadcrumbs and return to the oven to bake for an additional 2-3 minutes, until the breadcrumbs are golden brown.
Transfer the breadcrumbs to a bowl and add the salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
In a separate shallow bowl, whisk together the eggs and almond milk. Set aside.
Line the large baking sheet with baking paper and place a wire rack over it.
Grease the rack with olive oil.
Dip each piece of chicken into the egg/milk mixture, then into the breadcrumb mixture, until evenly coated. Place the chicken directly onto the wire rack.
Generously spray the tops of the chicken nuggets with olive oil spray. Place the chicken into the hot oven to bake in the oven for 15-20 minutes until cooked through and golden.
Serve the chicken nuggets with your favorite sauce.
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