A homemade, healthy alternative to store-bought chicken nuggets. Easy to make and quick to cook, the kids are sure to want seconds!
Prep: 15 mins
Cook: 10 mins
Yields: 14-16 Nuggets
2 Chicken breast halves, boneless, skinless
1 cupPanko breadcrumbs
1/2 cupParmesan cheese, grated
3-4 dashCayenne pepper
1-2 dashSmoked paprika
Salt and pepper
1/2 cupAll-Purpose flour
2 Large eggs, lightly beaten
1Preheat oven to 450F.
2In a small shallow bowl add Panko breadcrumbs, Parmesan cheese, cayenne pepper, and smoked paprika. Toss until combined.
3Place flour and eggs in separate shallow bowls.
4Using a meat mallet, flatten chicken so it it even. Cut chicken into 1-1.5 inch pieces.
5season the chicken with a few pinches of salt and pepper. One at a time, add a piece of chicken to the flour, and toss until coated, shaking off excess. Then dip it in egg until coated. Then transfer to the Panko mixture, and toss until it is completely coated (pressing to adhere the Panko if needed). Transfer to the parchment-lined baking sheet. Repeat with remaining chicken.
6Bake until chicken is cooked through, about 10-12 minutes, flipping after 5-6 minutes.
Honey or Asian plum sauce make for great dipping sauces.
Make Ahead Tip
Once breaded, place individual nuggets on a baking sheet and place in the freezer. After they are frozen, put them in resealable freezer-safe bags and store in your freezer. When ready to cook, simply take out as many as needed, thaw, and cook as directed.