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Baked Chicken Nuggets

Baked Chicken Nuggets
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These baked chicken nuggets are a healthier, crispy, and flavorful alternative to traditional fried nuggets. Tender chicken breast pieces are coated in a seasoned breadcrumb and parmesan mixture, lightly oiled, and baked to golden perfection. Perfect for family meals, meal prep, or a guilt-free snack, they offer versatility with easy customization options and dietary adaptations such as gluten-free substitutions.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breasts, cut into nugget-sized pieces

Coating

  • 1 cup panko breadcrumbs (or gluten-free alternative)
  • 1/4 cup grated parmesan cheese (or cheddar/mozzarella for variation)
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning (or fresh rosemary/thyme for herb-infused option)
  • Salt and pepper, to taste

Binding and Finish

  • 2 large eggs, beaten
  • Olive oil spray or 1-2 tbsp olive oil for drizzling

Instructions

  1. Prep the Chicken: Cut boneless, skinless chicken breasts into uniform, bite-sized pieces to ensure even cooking and optimal texture.
  2. Prepare the Coating Station: Arrange three shallow dishes: one with beaten eggs, one with the seasoned breadcrumb mixture (panko, parmesan, spices, salt, and pepper), and one empty plate to place coated nuggets.
  3. Coat the Nuggets: Dip each chicken piece into the egg, letting excess drip off, then thoroughly coat in the breadcrumb mixture. For extra crispiness, repeat the process with a second egg and breadcrumb dip.
  4. Arrange on Baking Sheet: Place the coated nuggets on a baking sheet lined with parchment paper or a silicone baking mat. Lightly spray or drizzle olive oil over the nuggets to enhance browning and crispness.
  5. Bake Until Golden: Bake nuggets in a preheated oven at 400°F (200°C) for approximately 20 minutes, turning them halfway through to ensure an even golden-brown crust and juicy interior.

Notes

  • Cut chicken into similar-sized pieces for consistent cooking.
  • Double dip nuggets in egg and breadcrumbs for a crunchier crust.
  • Use panko breadcrumbs for superior crunch compared to regular breadcrumbs.
  • Apply a light spray or drizzle of olive oil before baking to achieve a golden crust.
  • Allow nuggets to rest briefly after baking to retain crispiness and avoid burning your mouth.
  • To make gluten-free, substitute breadcrumbs with crushed gluten-free cereal or almond flour.
  • For a spicy version, add cayenne pepper or hot paprika to the breadcrumb mixture.
  • Fresh herbs like rosemary or thyme can be mixed into the coating for added aroma.
  • Sharp cheddar or mozzarella can replace parmesan for a cheesier nugget.
  • Whole wheat breadcrumbs can be used for a nuttier flavor and added fiber.

Nutrition

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