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
- Lightly pound chicken breast to 1/2 inch thickness. Cut into 1.5 – 2″ pieces. Set aside in a large bowl.
- 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.
- 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.
- Transfer panko to a shallow dish. Once cool, mix in grated Parmesan and 1/2 teaspoon salt. Set aside.
- Set out flour in a second shallow dish and whisked eggs into a third shallow dish.
- Line a large baking sheet with parchment paper.
- 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.
- Bake for 12 minutes, turning halfway through, until panko is lightly browned and chicken has an internal temperature of 165°F.
- Serve with spicy ketchup and honey mustard dipping sauces, recipes below.
1/4 cup ketchup
3 tablespoons Sriracha
2 tablespoons low fat mayonnaise
- Combine all ingredients and stir well to combine.
Honey Mustard Dipping Sauce
1/4 cup honey
1/4 cup Dijon mustard
- Stir honey and mustard together well to combine.
Thursday, March 14, 2013 at 2:38 pm
Sriracha ketchup sounds good! A “grown-up” upgrade!
Sunday, March 24, 2013 at 10:54 pm
This Mike fellow sure is a character! I look forward to more foods involving his hilarious hijinks!