Skip the drive thru and the frozen food aisle. Here is an easy chicken nugget recipe that is both kid, and husband, friendly. I grew up eating these and I have hardly tweaked the original recipe from the Eater’s Choice cookbook. Now I make sure to cook enough so there is leftovers for the kids lunches.
A note about breadcrumbs. I use the heels of my bread and pulse them in the food processor. I have also used panko breadcrumbs as well and they come out just as crunchy.
3-4 Boneless Chicken Breasts
2 Tbl Olive Oil
2 Garlic Cloves
1/4 tsp ground black pepper
1 Cup Breadcrumbs (2-3 pieces of bread)
1/4 tsp cayenne pepper
Dipping Sauce~ 2 1/2 Tsp Honey and 2 Tbl Dijon Mustard
Preheat oven to 450 degrees.
Cut chicken into bite size pieces, about 8 pieces per breast.
Mix oil, garlic, pepper and chicken in a zip top bag and marinate about 30 minutes. (You can do it in the morning and let it sit till evening, or just marinate for a few minutes, it doesn’t make a huge difference in taste.)
Mix Breadcrumbs with cayenne pepper. Roll chicken pieces in bread crumbs and place on a large cookie sheet. I line my cookie sheet with a silpat to make clean up easy.
Bake for 15 minutes until brown and cooked through.
Use honey mustard sauce or ketchup for dipping.
I’m sharing this recipe over at Melt in Your Mouth Monday.
About Emily Roach
Green Boston mom of three young children. Focused on family nutrition, wholesome recipes, and an eco-friendly lifestyle.