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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
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Yield 6 servings
Calories 298 kcal
Ingredients
- 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
Instructions
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Preheat the oven to 400°F. Place a cooling rack in the center of a cookie sheet. Set aside.
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Cut the chicken breasts into 1½-inch pieces.
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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.
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Combine the egg and milk in a small bowl.
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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.
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Place the coated chicken pieces on the cooling rack and put the cookie sheet into the oven.
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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.
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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.