Sunday, August 12, 2012
Homemade Baked Chicken Nuggets
Good evening! I can't wait to share this recipe with you tonight! My daughter is about 13 1/2 months old and she's eating more and more regular food every day. She is a pretty amazing eater and mostly loves whatever we are eating rather than us making something special for her. She loves chicken, and has had her fair share of frozen chicken nuggets, so for awhile I've been wanting to try a homemade recipe to see if they come out good, as I've tried a few times before and haven't been happy with the results. I'm excited to say that these came out perfect! I finally feel like I have a great go-to chicken nugget recipe where I can control what goes into making them. Now I just need to try freezing them and seeing how well they reheat. If any of you give that a try before I do, please let me know how it goes, and until then..enjoy these yummy nuggets and have a great week!
3 Boneless Skinless Chicken Breasts (about 1 1/2 lbs total)
2 Cups Panko Breadcrumbs
2 Tablespoons Vegetable Oil
3/4 Cup All-Purpose Flour
3 Large Eggs, lightly beaten
1/4 Teaspoon Black Pepper
1/2 Teaspoon Seasoned Salt (I used Lawry's seasoned salt, you can use regular salt if preferred)
Pre-heat your oven to 400 degrees. Spread your panko on a foil lined cookie sheet and bake until golden brown, about 6-8 minutes *NOTE: Carefully pay attention to your panko the entire time, as it can go from light to dark very quickly, I left my oven door open a crack so I could keep an eye on it. Once that is done, pour it into a shallow dish and add your salt, pepper and oil and mix until the oil is incorporated into the panko; set aside. Keep the now empty foil lined cookie sheet (which should be pretty spotless) and place a wire cooling rack on it and spray with cooking spray, this is what you will cook your nuggets on. If you don't have a cooling rack, you can just spray the cookie sheet directly and bake your nuggets on that. Wash your chicken and trim it, getting rid of any excess fat. Cut into 2-inch cubes. Lay out 2 more dishes in addition to your dish that has the panko in it, 1 for your eggs and the other for the flour. In batches, coat the chicken in flour, shaking off excess, dip into egg, then coat with the panko, pressing it to stick. Place on rack and bake until chicken is cooked through, about 12 minutes depending on your oven. You can flip them halfway through, but I didn't find this step necessary.
Recipe adapted from Martha Stewart