Baked Chicken Nuggets
What I want to know is why restaurants only think kids like chicken nuggets. Restaurants never seem to list chicken nuggets as an option for the main menu, solely a “kid’s menu” option.
I have a friend who is not a child and whose diet consists primarily of chicken nuggets. I’m sure she would like this question answered as well. She also refuses to eat fruit, orders Papa John’s on the regular, and eats ranch dressing with anything. She is also a stick. Life is unfair. Hey, Regan!
As part of my “healthier options” menu, I made a recipe for Baked Chicken Nuggets! They’re simple, small, and tasty.
Nothing says fun like a bite-sized snack full of protein!
Baked Chicken Nuggets slightly adapted from Skinny Taste:
16 oz (2 large) skinless boneless chicken breasts, cut into even bite sized pieces
2 cups low-fat buttermilk
½ cup whole wheat Italian bread crumbs
½ cup panko bread crumbs
2 tablespoons grated parmesan cheese
1 teaspoon sea salt
1 teaspoon pepper
- For 2-24 hours, soak chicken nuggets in buttermilk.
- Preheat oven to 425 degrees.
- Lay a wire rack on a baking sheet and spray it with non-stick spray. In a separate bowl, mix bread crumbs, panko, parmesan cheese, salt and pepper. Dip the chicken nugget in the panko mix and coat thoroughly, then lay on the baking sheet. Repeat with remaining chicken.
- Spray each chicken piece lightly with cooking spray (it will help them crisp) and bake for 8 minutes. Flip and bake for 8 more minutes until cooked through. Let cool.