These meaty chicken nuggets are lightly breaded and baked until crispy. They’ve got just the right amount of naughty to get everyone excited about dinner without all the hydrogenated fat, sugar and mechanically-separated chicken-like product of those other nuggets.
Plus, no crappy toy to secretly throw in the garbage while no one’s looking. #winning
Honestly, when are nuggets NOT appropriate? Perhaps not at a lunch meeting with your CEO, but may we suggest:
- kiddo birthday party
- family picnic
- school lunch to make all other school lunches jealous
- dinner-at-the-rink/soccer field/creepy ballet parent waiting area (OK, that one comes from personal experience…)
- Sunday football spread that makes football bearable
- casual holiday appetizer
- fun movie night dinner.
Chicken breast can be boring. Here’s another way to make it taste great!
You can get all fancy and make your own ketchup. BBQ sauce is another great option. In our house, a Dijon mustard + mayo dip is popular. But, seriously, squeeze whatever you want out of a bottle and just get right to it because you just made your own nuggets.
Mom level: Expert.
Homemade Baked Chicken Nuggets
Delicious, guilt-free little morsels for grownups and littles.
- 3-4 boneless, skinless chicken breasts
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 tsp Dijon mustard
- 2 tsp dried thyme
- 1 tsp garlic powder
- sea salt & pepper
- olive oil or coconut oil cooking spray
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper or aluminum foil.
- Cut chicken into fairly uniform pieces, about 1 – 1 1/2 inch in diameter; season generously with salt & pepper.
- Combine olive oil and mustard in a bowl. Add chicken and coat well.
- Combine breadcrumbs, Parmesan, thyme, garlic powder and a pinch of sea salt in a large ziplock or freezer bag. Add chicken, a few chunks at a time, and shake to coat.
- Arrange nuggets on parchment and spray with olive oil/coconut oil spray.
- Bake 15-20 minutes, turning halfway.
- Italian or Panko (Japanese) breadcrumbs will work. Panko crumbs will result in a crispier breading.
- Finely ground gluten-free crackers (use a food processor) will make this recipe gluten-free!