Saturday, February 1, 2014

Baked Chicken Nuggets

Chicken fingers, among sandwiches, are one of Gavin’s favorite foods.  Chicken nuggets come pretty close, just because they are practically the same thing.  I’m not even joking.   It’s not unusual for him to order them when we dine out.  It’s kind of embarrassing-which is why I like going out for sushi.  Totally justifies itJ.  He’s such a kid at heart-I can’t help but love him! 

I’ve never made my own chicken fingers or nuggets at home before, so I figured I would give it a try.  It’s way better than I thought it would be-so soft & juicy.   It requires 2 chicken breasts, dipped in flour to seal in the juice, then again dipped in egg & bread crumbs.  Then they are baked for about 12 minutes & then you have a lovely dinner!  If you don’t want to toast the breadcrumbs, don’t.  Mine darkened significantly as you can tell by the picture.  But still so delicious!  I served mine with fries (how could I resist?) but I would suggest serving it with salad for a side of healthy ;) 

Baked Chicken Nuggets

Makes 4 servings

INGREDIENTS

2 boneless, skinless chicken breasts, cut into bite sized pieces

1 cup seasoned bread crumbs {or panko, if desired}

1/3 cup grated Parmesan

Coarse salt

1 tablespoon vegetable oil

1/2 cup all-purpose flour

2 large eggs, lightly beaten

Cooking spray

Honey Mustard Sauce

3 tablespoons Dijon mustard

2 tablespoons light mayo

2 tablespoons honey

Spicy Ketchup Sauce

¼ cup ketchup

2-3 tablespoons Sriracha

2 tablespoons light mayo

DIRECTIONS

Preheat the oven to 400 degrees. Spread the bread crumbs on a rimmed baking sheet. Bake until golden, about 5 minutes. Transfer the crumbs to a shallow dish. Add the parmesan, salt & oil. Stir to combine.

Place the flour & egg in separate shallow dishes.  Increase the oven temperature to 450 degrees.

With a wire rack, place on a rimmed baking sheet & lightly coat rack with cooking spray. 

Coat the chicken with flour-shake the excess off & dip the egg. Coat with the bread crumbs. Place on the prepared rack.

Bake until cooked through, about 12 minutes, flipping halfway through.  Prepare the sauces & serve.

Source: slightly adapted from Martha Stewart, Everyday Food April 2012