When your family's hankering for something delicious that'll make everyone come runnin' to the dinner table, you can’t go wrong with some home-baked chicken nuggets. This Crispy Baked Chicken Nuggets recipe spins yarns of the countless family diners and cozy Sunday suppers from our childhoods. This all-American classic is not just beloved for its savory crunch but also for its warm-heart simplicity. Making these nuggets from scratch lets you control the ingredients to keep the kiddos healthy without missing out on that golden satisfaction!
These nuggets pair wonderfully with just about anything your heart desires. Serve 'em up with a side of creamy mashed potatoes, coleslaw, or even some buttered corn. And don't forget a good dollop of your family’s favorite dipping sauces—like ketchup, honey mustard, or BBQ sauce—on the side for that extra pizzazz!
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Crispy Baked Chicken Nuggets
Servings: 4-6
Ingredients
- 2 large boneless, skinless chicken breasts, cut into 1½-inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Non-stick cooking spray or olive oil, for greasing
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko breadcrumbs
- Non-stick cooking spray or olive oil, for greasing
Directions
1. Preheat your oven to 400°F (200°C) and lightly grease a baking sheet with non-stick spray or a brush of olive oil.
2. In a small bowl, mix together the garlic powder, paprika, salt, and pepper.
3. Take the chicken pieces and season them with the spice mix. Make sure they're all covered in that flavorful goodness!
4. Dredge the seasoned chicken pieces in flour, dip them in the beaten eggs, and then coat them in panko breadcrumbs. Give 'em a good pat to make sure those breadcrumbs stick on there real nice.
5. Arrange the nuggets on the prepared baking sheet in a single layer, making certain they ain't touchin' each other.
6. Bake for 20-25 minutes, flipping once halfway through, until the nuggets are golden brown and cooked through.
7. Once they're done, let 'em rest for a couple of minutes on a cooling rack – this helps keep the bottoms from gettin' soggy.
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Variations & Tips
- For the gluten-sensitive bunch in your house, you can easily substitute the all-purpose flour with a gluten-free blend and use gluten-free panko or crushed cornflakes.
- Toss up the flavor by adding some grated Parmesan or shredded cheddar to the breadcrumb mixture for a cheesy twist.
- If your kiddos are all about spice, bring in a dash of cayenne pepper or your favorite seasoning blend to the mix.
- For a healthier option, you can skip the flour and double up on the egg wash before breading. This gives you a lighter crust but still keeps that crunch we all love.
- Always remember to let those nuggets cool down a smidge before calling the young'uns in – we don't want any burnt tongues!
- Toss up the flavor by adding some grated Parmesan or shredded cheddar to the breadcrumb mixture for a cheesy twist.
- If your kiddos are all about spice, bring in a dash of cayenne pepper or your favorite seasoning blend to the mix.
- For a healthier option, you can skip the flour and double up on the egg wash before breading. This gives you a lighter crust but still keeps that crunch we all love.
- Always remember to let those nuggets cool down a smidge before calling the young'uns in – we don't want any burnt tongues!