Zingy Baked Chicken Nuggets Food
ZINGY BAKED CHICKEN NUGGETS
These crispy chicken nuggets have just the right amount of spice. Yogurt makes them extra tender. -Lee Evans, Queen Creek, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Mix first 6 ingredients; stir in chicken to coat., Place bread crumbs in a shallow bowl; add chicken, 1 piece at a time, and toss to coat. Place 1 in. apart on a greased baking sheet., Bake until lightly browned and chicken is no longer pink, 18-20 minutes. If desired, serve with honey mustard.
Nutrition Facts : Calories 222 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 481mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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.
SKINNY CRISPY BAKED CHICKEN NUGGETS
92% less fat • 73% less sodium than the original recipe. If fast food or frozen chicken nuggets are your go-to food for busy nights, switch to this feel-good version. They only take 30 minutes total and are amazingly low in fat and calories!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. In a resealable plastic bag, combine crushed cereal, paprika, garlic powder, oregano, and, if desired, cayenne pepper. In a small bowl, beat egg white with a fork.
- Dip chicken pieces into egg white, allowing excess to drip off. Add chicken pieces, a few at a time, to cereal mixture in bag; shake to coat well.
- Place chicken pieces in a single layer in an ungreased shallow baking pan. Bake for 7 to 9 minutes or until chicken is no longer pink (170°F).
Nutrition Facts : Calories 160, Carbohydrate 7 g, Cholesterol 65 mg, Fiber 1 g, Protein 28 g, SaturatedFat 1/2 g, ServingSize 5 or 6 chicken nuggets, Sodium 140 mg, Sugar 1 g, TransFat 0 g
RITZY CHICKEN NUGGETS
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 12h45m
Yield 12 to 16 nuggets, to serve 3 to 4 children, or 2 adults
Number Of Ingredients 12
Steps:
- Cut off the chicken peg bone if there is 1, and put the chicken breasts one at a time into a freezer bag so that it lies flat. Bash with a rolling pin until the chicken is quite thin, and then take it out and slice into about 6 to 8 slices. Repeat with the other chicken breast. This is easiest done with scissors.
- Put the slices into a freezer bag with the buttermilk and leave in the refrigerator to marinade for up to 2 days.
- When you are ready to cook them, heat the oil in a large frying pan, or preheat the oven to 425 degrees F.
- Tip the cracker crumbs into a wide shallow bowl, and then shake off the excess buttermilk from the nuggets and dip them in the crumbs. Coat them well before lying gently in the hot oil, and cooking for about 2 minutes or so a side until they are golden brown. Transfer to a kitchen towel on a plate to blot the excess oil.
- Alternatively, you can lay the crumb-coated chicken nuggets on a lined baking sheet and bake for 15 to 20 minutes. They can also be frozen once marinated and crumbed. If cooking from frozen, add 5 minutes to the oven cooking time.
- Slice the lettuce into 1/2-inch slices across and put into a bowl. Add the diced gherkins and capers.
- Combine the dressing ingredients, whisking together, and then pour over the salad tossing it to mix. Arrange on a couple of plates and sprinkle over the parsley. Serve with the chicken nuggets.
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
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 Teresa C. Rouzer
Categories Meat and Poultry Recipes Chicken Baked and Roasted Oven Fried
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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 breadcrumb 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.
Nutrition Facts : Calories 308.4 calories, Carbohydrate 14.6 g, Cholesterol 81 mg, Fat 19.1 g, Fiber 1.4 g, Protein 19.3 g, SaturatedFat 11.4 g, Sodium 989 mg, Sugar 1.2 g
ACCIDENTALLY THE BEST BAKED CHICKEN NUGGETS EVER
Accidentally discovered this while playing around with Chinese restaurant classics. My nugget-expert daughter loved them. I use the marinade from http://www.recipezaar.com/Sweet-and-Sour-Pork-43587 (minus the extra salt) and the flouring and baking technique from http://www.recipezaar.com/Baked-Lemon-Chicken-With-Chinese-Lemon-Sauce-194890. The chicken works great with either sauce but my picky kid just loved the chicken by itself. Infact she liked it so much I had to post the recipe. All measurements are approximate; vary the spices based upon your own taste.
Provided by Jes32
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat over to 450°F.
- Marinade chicken for a minimum of 10 minutes in egg, corn starch, soy sauce and water.
- Measure flour, chile powder and pepper into bowl or plastic bag.
- Put one piece of chicken at a time (draining off as much of the marinade as possible first) into the flour, coat chicken.
- Place on cookie sheet sprayed with cooking spray first.
- After all the chicken is on cookie sheet (make sure they don't touch), spray chicken generously with cooking spray.
- Cook 20 minutes at 450°F.
Nutrition Facts : Calories 195.8, Fat 3.3, SaturatedFat 0.9, Cholesterol 118.7, Sodium 222.6, Carbohydrate 10.2, Fiber 0.4, Sugar 0.2, Protein 29.3
CINDY'S COPYCAT CHICKEN NUGGETS
These chicken nuggets taste very much like Chick-fil-A's® nuggets. You won't even need a dipping sauce!
Provided by bonnielwilliams
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
- Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.
Nutrition Facts : Calories 325.8 calories, Carbohydrate 25.9 g, Cholesterol 86.2 mg, Fat 7.9 g, Fiber 1.1 g, Protein 35.3 g, SaturatedFat 1.5 g, Sodium 993.2 mg, Sugar 0.1 g
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