Wednesday, April 18, 2012

What's for Dinner?

photo by Joy Newman

Baked Chicken Nuggets

These are by far the best home-made chicken nuggets I've tried. You can buy panko bread crumbs in the Asian food section of your regular grocery store, or Costco and Trader Joe's both carry panko as well.  I toast more crumbs than the recipe says because I always seem to run out. Our favorite dipping sauce is Mo's Sweet Carolina's BBQ sauce.  I haven't done it yet, but I'm wondering if making a big batch, cooking and then freezing them would work. If you try it, please let me know how it turns out!

Baked Chicken Nuggets
Everyday Food, April 2012
serves 4

2 boneless, skinless chicken breasts (about 1 lb. total)-I've also used the boneless tenderloins
1 c panko (Japanese breadcrumbs)
1/3 c grated Parmesan cheese
1 T vegetable oil
1/2 c flour
3 eggs, lightly beaten
cooking spray
dipping sauce--ketchup, ranch, BBQ, honey mustard

Preheat oven to 400 degrees. Cut chicken into 2-inch pieces.  Spread panko on rimmed baking sheet and bake until golden brown, 6-8 minutes.  Transfer to shallow dish, then add Parmesan and 1/2 t salt.  Drizzle oil over the mixture and stir to combine. Place flour and eggs in separate shallow dishes. 

Increase oven temperature to 450 degrees.  Set a wire rack in a rimmed baking sheet; lightly coat rack with cooking spray.  In batches, coat the chicken in flour, shaking off the excess; dip in the egg, then coat with panko, pressing to adhere.  Place on the rack.  Bake until chicken is cooked through 12 minutes, flipping halfway through. Serve the nuggets with dipping sauce of your choice.


Anonymous said...

I wish this post came with a take out menu. I would order almost everything you post! Yum.

Anonymous said...

Making this tonight for the second time. The whole family loved this will be in our heavy rotation file. Thank you!