Chicken nuggets bring out the kid in all of us! Mike told me that he used to put down a 20 piece McD’s chicken nugget “family” sized box like it was nothing. Gross. Impressive, but gross. I decided to cook him a little pick-me-up after I got him sick (oops). These little bites are far from the nuggets that you would find in a drive-through. They’re made with chicken breast and packed with flavor. Best of all, they’re baked, not fried! And there’s no limit to how much dipping sauce you can have either 😉

Baked Chicken Nuggets
adapted from Martha Stewart

4 chicken breasts
1 tablespoon lemon juice
3/4 cup skim milk
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 cups panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
3/4 cup all purpose flour
3 large eggs, whisked

1. Lightly pound chicken breast to 1/2 inch thickness. Cut into 1.5 – 2″ pieces. Set aside in a large bowl. 
2. Combine lemon juice and milk in a bowl, stir to combine. Let sit for 15 minutes. Stir in garlic powder, Worcestershire, and 1/4 teaspoon salt. Pour over chicken and stir to combine. Cover and refrigerate for 30 minutes.
3. Preheat oven to 475°F. Spread panko on a rimmed baking sheet and bake for 5 minutes or until golden brown, being careful not to burn.
4. Transfer panko to a shallow dish. Once cool, mix in grated Parmesan and 1/2 teaspoon salt. Set aside.
5. Set out flour in a second shallow dish and whisked eggs into a third shallow dish.
6. Line a large baking sheet with parchment paper.
7. Remove chicken from the fridge and discard marinade. Working a few pieces at a time, dredge chicken through flour and shake off excess. Dip in the egg, and then lastly coat with panko. Transfer to baking sheet. Continue until all chicken has been coated.
8. Bake for 12 minutes, turning halfway through, until panko is lightly browned and chicken has an internal temperature of 165°F.
9. Serve with spicy ketchup and honey mustard dipping sauces, recipes below.

Spicy Ketchup

1/4 cup ketchup
3 tablespoons Sriracha
2 tablespoons low fat mayonnaise

1. Combine all ingredients and stir well to combine. 

Honey Mustard Dipping Sauce

1/4 cup honey
1/4 cup Dijon mustard

1. Stir honey and mustard together well to combine.