The kids say these are almost as good as Chick-fil-A! And yes, my kids do eat fast food, just in moderation. If you know me, I strive for Balance over perfectionism.
These crispy chicken nuggets are baked, not fried, and are equally pleasing for both kids and adults. They are easy to prepare and perfect for the entire family. Don't forget to add some veggies to the meal!
1 ½ cups Panko breadcrumbs *or Gluten Free
Nonstick olive oil cooking spray
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp paprika
½ tsp garlic powder
2 large eggs
2 tablespoons almond milk (or milk of choice)
1 pound boneless skinless chicken breast, cut into 1-inch cubes
Preheat oven to 350 degrees F.
Add Panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir the breadcrumbs (or give the pan a shake), and then bake for 2-3 minutes or until the breadcrumbs are golden brown.
Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder.
In a separate medium bowl, whisk together the eggs and almond milk.
Line the large baking sheet with an oven-safe wire metal rack. Spray with nonstick cooking spray.
Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to coat with breadcrumbs completely. Use tongs to transfer to the wire rack, placing about 1 inch apart.
Spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 20 minutes until cooked.