Homemade Chicken Nuggets
Ingredients
¼ tsp salt
¼ tsp cumin
1 lb chicken breast
½ tsp onion powder
1 Tbsp olive oil
2 eggs
1 ½ cups panko bread crumbs
1 tsp garlic powder
1 tsp smoked paprika
Directions
Preheat oven to 425 degrees F.
In a medium bowl, mix the panko with the olive oil. Pour it in an even layer onto a rimmed baking sheet, place it in the oven, and toast for 4-5 minutes until lightly browned. Pour the toasted breadcrumbs into a shallow bowl and allow to cool for 1 minute.
Slice the chicken breasts horizontally. Cut into bite-sized nuggets and place them in a large bowl. Toss with the salt, garlic powder, onion powder, smoked paprika, and cumin.
In another shallow bowl, whisk the eggs with ½ teaspoon of water.
When the baking sheet is cool, wipe any remaining crumbs from the baking sheet and line it with parchment paper or foil. If you have one, place an oven safe rack on the baking sheet.
Dredge each piece of chicken into the eggs and tap off any excess liquid. Then place it into the bowl with the breadcrumb mixture and toss until fully coated. Place the chicken nuggets onto the prepared baking sheet.
Bake for 10 to 15 minutes, depending on the thickness, until the outside is golden and the internal temperature measures 165 degrees F at the thickest point. Serve immediately. Leftovers store up to 3 days refrigerated; to make them crispy again, reheat in a 375 degrees F oven until warmed through.
Nutritional information:
4 Servings
Serving Size: ¼ recipe
Calories: 286 kcals
Total Fat: 9.8g
Saturated Fat: 2.1g
Cholesterol: 154.4mg
Sodium: 474mg
Total Carbohydrate: 17.4g
Protein: 30.1g
Fiber: 1.3g