THE BEST CRISPY BAKED CHICKEN NUGGETS
These are the BEST crispy baked chicken nuggets you'll ever make! This delicious, healthy chicken nuggets recipe takes just about 30 minutes from start to finish and uses super simple ingredients like panko breadcrumbs, chicken breast and spices. Serve with honey mustard, ketchup or your favorite BBQ sauce. Kid-friendly and adult approved!
Provided by Monique of AmbitiousKitchen.com
Categories Dairy Free Dinner Low Carb Nut Free
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 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 breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
- Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
- In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
- 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 completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
- Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 227 kcal, Fat 4.7 g, SaturatedFat 1 g, Sugar 1.6 g, Carbohydrate 19 g, Fiber 1 g, Protein 29.2 g
BAKED TOFICKEN NUGGETS (VEGETARIAN CHICKEN NUGGETS)
I've made these a few times now, with different seasonings, and I think I have the technique down perfectly. The key is to freeze and thaw your tofu before you use it-- this gives it chewiness. I actually freeze all my tofu because I like it this way in all my recipes. For this, I have used poultry seasoning, sazon, Cajun spice blend.. all with good results. Be gentle if you add extra salt, as many seasoning mixes are very salty on their own. Cooking time doesn't include freezing, thawing, or marinating time.
Provided by lunaorion
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Slice the tofu into bite sized pieces or larger if you prefer.
- Combine yogurt and poultry seasoning (or whichever other seasonings you are using).
- Place tofu and yogurt mixture into a ziploc bag and allow to marinate several hours or overnight.
- In a medium bowl, combine cornmeal and starch- You may add additional seasonings to this mixture as well.
- Preheat oven to 350°F.
- Spray a cookie sheet with PAM.
- Dredge the marinate tofu in the cornmeal mixture to coat, and lay on the cookie sheet, leaving room between each piece.
- Bake 20 to 30 minutes, turning once, until browned.
- Serve with your choice of dipping sauce (I like BBQ sauce myself).
Nutrition Facts : Calories 219.9, Fat 6.3, SaturatedFat 2.2, Cholesterol 8, Sodium 45.8, Carbohydrate 32.1, Fiber 2.3, Sugar 3.5, Protein 10.6
SIMPLE BAKED CHICKEN NUGGETS
Anyone who has children knows how much they love chicken nuggets. These are easy, tasty, and you don't have to feel guilty about feeding deep fried chicken to your kids! (Note: don't be afraid of the ranch, even if you don't like it. The flavor is not overpowering at all- as a matter of fact- you can barley even taste it. It just helps keep the chicken super moist)
Provided by Melanie2590
Categories Lunch/Snacks
Time 21m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Place cut up chicken into a bowl or gallon ziplock bag. Add in ranch dressing and coat chicken.
- Place all remaining ingredients in a bowl and mix.
- Coat chicken in cracker crumb mixture.
- Place nuggets in a single layer on a greased cookie sheet. Bake for 12 to 13 minutes.
Nutrition Facts : Calories 363.7, Fat 13.3, SaturatedFat 3.8, Cholesterol 80.9, Sodium 707.3, Carbohydrate 24.6, Fiber 0.8, Sugar 0.8, Protein 33.9
VEGETARIAN CHICKEN NUGGETS
Make and share this Vegetarian Chicken Nuggets recipe from Food.com.
Provided by Ntune2food
Categories < 60 Mins
Time 40m
Yield 24 nuggets, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 375 (350 for convection).
- thaw veggie chicken filets and cut into 1 inch portions, and set aside.
- combine panko bread crumbs, salt, pepper, thyme,cayenne pepper, and garlic powder. and place in a container for coating chicken pieces.
- coat all pieces of chicken in dijon mustard (use creole mustard for a spicier nugget), and then coat all pieces with the panko bread crumb mixture. place coated pieces on a cooling rack, placed inside of a standard cookie sheet.
- once all pieces are on the rack, place in oven on the middle oven rack, and bake for about 25 minutes or until all pieces are browned up nicely and chicken is heated through.
- serve with your favorite dipping sauce and enjoy.
Nutrition Facts : Calories 237.6, Fat 3.8, SaturatedFat 0.7, Sodium 648.3, Carbohydrate 42.6, Fiber 3.8, Sugar 4.4, Protein 8.5
BAKED CHICKEN NUGGETS
Make and share this Baked Chicken Nuggets recipe from Food.com.
Provided by Mebriella
Categories Lunch/Snacks
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees and grease a cookie sheet with the cooking spray.
- Place olive oil in a bowl and in another bowl mix the breadcrumbs, panko, and cheese together.
- Season chicken with salt and pepper.
- Toss the chicken in olive oil completely.
- Next toss the chicken in the breadcrumb mixture.
- Place coated chicken on the cookie sheet.
- Spray the chicken with cooking oil.
- Cook for 8 - 10 minutes.
- Turn chicken over and cook for another 4 -5 minutes until cooked thoroughly.
- Serve with your favorite dipping sauce.
Nutrition Facts : Calories 257.4, Fat 7.2, SaturatedFat 1.7, Cholesterol 74.8, Sodium 350.4, Carbohydrate 17.9, Fiber 1.1, Sugar 1.6, Protein 28.3
BAKED CHICKEN NUGGETS
Easy chicken nuggets that my kids like. They dip theirs in ketchup. I like them dipped in marinara sauce or honey mustard.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the first 5 ingredients to a zip-top plastic bag; shake to combine.
- Cut chicken into 1-inch pieces.
- Dip the chicken pieces into the melted butter, then add a few at a time into the breadcrumb mixture; shake to coat.
- Place on a lightly greased baking sheet.
- Bake at 400° for 20 minutes or until tender.
BAKED CHICKEN NUGGETS
Nuggets are a home run with kids, but admit it, you love them too. These are baked, so you can enjoy them guilt-free. A three-step breading method -- coating chicken pieces in flour, egg, and breadcrumbs -- seals in moisture and gives a crisp crunch without a lot of added fat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cut chicken into 2-inch pieces. Spread panko on a rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Transfer to a shallow dish, then add Parmesan and 1/2 teaspoon salt; drizzle with oil and stir to combine.
- Place flour and eggs in separate shallow dishes. Increase temperature to 450 degrees.
- Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray. In batches, coat chicken in flour, shaking off excess, dip in egg, then coat with panko, pressing to adhere. Place on rack.
- Bake until chicken is cooked through, 12 minutes, flipping halfway through. Serve nuggets with sauce.
Nutrition Facts : Calories 359 g, Fat 12 g, Fiber 1 g, Protein 32 g, SaturatedFat 4 g
VEGETARIAN "CHICKEN" NUGGETS
Make and share this Vegetarian "chicken" Nuggets recipe from Food.com.
Provided by Skippy BW
Categories Lunch/Snacks
Time P1DT30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- unwrapp tofu and shake off excess moisture. Place in freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.
- Next day, thaw tofuby placing it unwrapped in a microwave safe bowl and cover on high, checking every 2 to 3 minutes. make sure it doesnt cook.
- Once defrosted gently squeeze and excess moisture and cut into 1 inch cubes.
- Preheat oven to 350.
- In shallow bolw add bread crumbs and spices, mixing well.
- in seperate bowl pour 1/2 cup water. dip tofu in to water lightly shake off then coat with the bread crumbs.
- put them on a lighty oiled baing pan and bake 25- 30 minutes, until lightly brown and crisp.
- serve with dipping sauce such as sweet and sour or barbecue or spicy mustard.
Nutrition Facts : Calories 165.7, Fat 6.5, SaturatedFat 1.4, Sodium 148.6, Carbohydrate 15.7, Fiber 2.1, Sugar 2, Protein 13.3
BAKED CHICKEN NUGGETS
A real kid-pleaser! Adults will enjoy this recipe for a tasty appetizer, too! Serve warm with your favorite dipping sauces if desired.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF (200ºC).
- Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme, and basil. Mix well. Put melted butter in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter first, then coat with the breadcrumbs mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
- Serve with the Yummy Honey Mustard Dipping Sauce and Apple Ladybug Treats for a rounded out meal.
Nutrition Facts : Calories 316.9, Fat 20.4, SaturatedFat 11.8, Cholesterol 86, Sodium 1070.7, Carbohydrate 14.4, Fiber 1.2, Sugar 1.2, Protein 18.8
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- Start by preparing the crust: Preheat the oven to 350 °F. Crumble the cornflakes with your hands in small pieces. Line a baking sheet with parchment paper and place the panko bread crumbs and cornflakes on top. Bake for about 2 minutes until golden-brown. Set aside.
- In a small pan, heat some oil and sauté the onion for about 3 minutes. Set aside. Then place the oats into your food processor or blender and process into a fine flour. Add the rest of the ingredients (including the cooked onion) and pulse until you get a crumbly mixture.
- Divide the chickpea mixture into 14 equal portions and form each portion into a nugget. Coat with some almond milk and roll in the baked panko bread crumbs and cornflakes.
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