Kid friendly healthier baked chicken nugget for lunch time or weeknight meals. Done in 25 minutes. No mystery ingredient to go into the kiddies with these. You know what is in these nuggets. (You might say pediatrician recommended.)
I wanted a health kiddie meal that their mother (or father or whoever) could do over and over. For the mother, I wanted a simple cook that used ingredients that can always be on hand, have minimal prep and cook quickly. For the kids, it must taste great.
I started with skinless boneless chicken breast and cut them into nuggets. I used egg whites as the base and then bread crumbs with Parmesan. A lot of taste there.
Rating
Really that good.
Notes: Use whatever bread crumbs you have. Some Panko will add some extra crunch. Flavored bread crumbs, of course, will add some special flavor. I suggest about 1/3 Panko and 2/3 regular flavored crumbs. Making your own bread crumbs would also be a good option.
Preheat oven to 375 convection (400 regular).
Prep a baking tray. I always line with foil for clean-up. A rack will make the nuggets crispy all around. And then a good spray of PAM.
Pat dry and trim two medium skinless boneless chicken breast (about 1 pound). Cut the breasts into nuggets about 1 1/2 inches. I got 6-7 nuggets out of each breast.
Whip two egg whites or one egg in a shallow pan or bowl.
In a second shallow pan, mix 8 T total of bread crumbs with 2 T grated Parmesan cheese. Salt and pepper to taste. I used 1/2 t salt and 1/4 t pepper.
Breadcrumb note: use what you have but 1/4 to 1/2 being Panko will add some texture and crispy taste. Also, I like some Italian flavoring but your choice.
Put the chicken in the egg mixture and stir to coat.
Move the nuggets individually to the bread crumb mixture and coat well and place on the rack. You could use a large baggie here and shake them in the bread crumbs instead.
Give them a light spray of PAM to prevent them from drying too much in the oven.
Bake until golden brown and the thickest is 165 temp about 15 minutes
| Servings | Prep Time |
| 12 nuggets | 10 minutes |
| Cook Time |
| 15 minutes |
|
|
| Kid friendly healthier baked chicken nugget for lunch time or a weeknight meal. No mystery ingredient to go into the kiddies with these.
|
- 2 skinless boneless chicken breasts trimmed
- 2 egg whites or 1 whole egg
- 8 tablespoons bread crumbs any combination of Panko or regular - flavored or not
- 2 tablespoons Parmesan cheese grated
- salt and pepper to taste
- Preheat oven to 375 convection (400 regular).
- Prep a baking tray. I always line with foil for clean-up. A rack will make the nuggets crispy all around. And then a good spray of PAM.
- Pat dry and trim two medium skinless boneless chicken breast (about 1 pound). Cut the breasts into nuggets about 1 1/2 inches each. I got 6-7 nuggets out of each breast
- Whip two egg whites or one egg in a shallow pan or bowl.
- In a second shallow pan, mix 8 T total of bread crumbs with 2 T grated Parmesan cheese. Salt and pepper to taste. I used 1/2 t salt and 1/4 t pepper.
- Breadcrumb note: use what you have but 1/4 to 1/2 being Panko will add some texture and crispy taste.
- Put the chicken in the egg mixture and stir to coat.
- Move the nuggets individually to the bread crumb mixture and coat well and place on the rack. You could use a large baggie here and shake them in the bread crumbs instead.
- Give them a light spray of PAM to prevent them from drying too much in the oven.
- Bake until golden brown and the thickest is 165 temp about 15 minutes.
Nutrition per nugget and is calculated on 6 nuggets per breast. Also, all topping is calculated as used but obviously it won't be.
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All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Last Updated
July 3, 2016
Nicki
We make a similar recipe for breaded chicken strips and breasts. Since we don’t have kids we get to play with the seasonings more. So far our favorite combo has been smoked salt, black pepper, smoked chipotle, smoked paprika, garlic, and cumin. It goes surprisingly well with the parmasean!
Alex Miller
How much is a serving?
DrDan
I redid the wording a little since it wasn’t very specific. I’m now using 6 nuggets per breast and nutrition is per nugget.
Bianca
Could you make these to freeze?
DrDan
That is a yes, but. I don’t like freezing things with uncooked egg. So I wouldn’t freeze until I have cooked them to 165. But then I don’t think the coating would be very good after freezing and reheating.
Dan
Elizabeth Lang
I’ve been making something very close to this for my grandchildren for years and they love them! I also found that you can freeze the finished product and reheat for a quick lunch or dinner (better freshly made but when I leave to go home I tell them it’s a kiss from me when they eat them later). They are yummy.
Dr Dan
A hour in buttermilk would be good if you have it. But these are very tender and are quick and easy.
Christine Mikesell
Dad, did you try soaking the chicken in milk or anything first? I found a recipe recently that recommended doing that and it was pretty good!
Chris
Way better than frozen nuggets and only takes the same amount of time. Hard to beat that!