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Baked Chicken Nuggets

Cooking the chicken on a cooling rack allows the dry heat to crisp both sides, but if you don’t have one, simply coat a parchment or foil-lined cookie sheet with cooking spray, and turn the chicken pieces over after ten minutes. In place of cooking spray, I use a bit of olive oil in a spray-pump or mister. If you don’t have this, fear not, they will still turn out fine. Makes about 2 dozen nuggets
Course Entree
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 6 servings
Calories 298 kcal
Author Kathleen Flinn


  • 1 1/2 pounds skinless boneless Chicken Breasts (preferably pastured and organic)
  • 1 cup 100% Whole Grain Bread Crumbs
  • 1/3 cup grated Parmesan Cheese
  • 1/3 tsp. Sea Salt
  • 1 tsp. dried Thyme or Mixed Herbs
  • Pinch Cayenne optional
  • Freshly ground Black Pepper
  • 1 Egg
  • 1/4 cup Yogurt Coconut Milk, or Soy Milk
  • Olive Oil from a mister see note above


  1. Preheat the oven to 400°F. Place a cooling rack in the center of a cookie sheet. Set aside.
  2. Cut the chicken breasts into 1½-inch pieces.
  3. In a shallow bowl or a large plastic bag, mix together the bread crumbs,cheese, salt, dried herbs, cayenne (if using), and a few grinds of black pepper.
  4. Combine the egg and milk in a small bowl.
  5. Dip the chicken into the milk mixture and then coat it well with the bread crumb mixture, either in a bowl or by tossing it inside the bag.
  6. Place the coated chicken pieces on the cooling rack and put the cookie sheet into the oven.
  7. Depending on your oven and the size and thickness of the chicken, the pieces will take 15 to 20 minutes until firm and cooked through.
  8. Spritz the chicken lightly with cooking spray and then place the cookie sheet under the broiler for 1 to 2 minutes, until a bit browned, if desired, but keep a vigilant gaze on them lest they burn.

Recipe Notes

Reprinted with permission from The Kitchen Counter Cooking School by Kathleen Flinn, Viking/Penguin 2011.