A few of weeks ago I posted a recipe for crispy baked tofu. I recently decided to try the same basic recipe, but with chicken instead of tofu. I have always been skeptical of "baked chicken nuggets". Let's face it, it's hard to mimic that fried chicken taste (Can I get a holler from all the Chick-Fil-A lovers?). I wanted to see how close I could get to that delicious fried taste without actually frying. Surprisingly, this was the first time I have ever experimented with breaded, baked chicken.
Let me tell you truly and honestly, this chicken turned out great! I can't say it tasted JUST like Chick-Fil-A chicken nuggets, but the nuggets were crispy, golden, and the chicken stayed moist and tender. They were a close second to their fried cousins. Paired with a little barbecue sauce and/or ketchup, these can be quite addictive.
Start with some lean chicken breast, and chop it into bite sized pieces (I cut each breast into 6 chunks or so). Salt + pepper time!
Baked Chicken Nuggets Recipe:
Serves 4
- 4 medium sized boneless skinless chicken breasts
- Salt/pepper
- 1 and 1/2 cups unbleached flour
- 1/2 cup corn meal
- 2 tsp old bay seasoning
- 1 and 1/2 tsp salt
- 1 egg
- 1/2 cup milk
- Canola oil cooking spray
Directions:
- Preheat the oven to 400 degrees.
- Chop each chicken breast into 6 large chunks.
- Season chicken pieces with salt and pepper.
- Mix together the flour, corn meal, old bay, and 1 and 1/2 tsp of salt in a medium bowl.
- Whisk the egg and milk together in a small bowl.
- Dredge the chunks of chicken in the egg mixture, then toss in the flour mixture to evenly coat.
- Once all the chunks are dredged and coated, place them on a parchment lined cookie sheet fitted with. a rack like one seen in the above pictures.
- Spray the chicken evenly with canola oil.
- Place in the oven for 20-30 minutes or until golden, crispy, and cooked through.
- Serve with a variety of dipping sauces: Honey, honey mustard, ketchup, BBQ sauce, etc.
Start with some lean chicken breast, and chop it into bite sized pieces (I cut each breast into 6 chunks or so). Salt + pepper time!
The breading mixture is very similar to the crispy baked tofu breading - flour, cornmeal, old bay, salt.
A spritz of cooking spray and a hot oven later....
Ah, childhood memories.
Get reative with those dipping sauces! Plain old honey makes a great dipping sauce too.
Serves 4
- 4 medium sized boneless skinless chicken breasts
- Salt/pepper
- 1 and 1/2 cups unbleached flour
- 1/2 cup corn meal
- 2 tsp old bay seasoning
- 1 and 1/2 tsp salt
- 1 egg
- 1/2 cup milk
- Canola oil cooking spray
Directions:
- Preheat the oven to 400 degrees.
- Chop each chicken breast into 6 large chunks.
- Season chicken pieces with salt and pepper.
- Mix together the flour, corn meal, old bay, and 1 and 1/2 tsp of salt in a medium bowl.
- Whisk the egg and milk together in a small bowl.
- Dredge the chunks of chicken in the egg mixture, then toss in the flour mixture to evenly coat.
- Once all the chunks are dredged and coated, place them on a parchment lined cookie sheet fitted with. a rack like one seen in the above pictures.
- Spray the chicken evenly with canola oil.
- Place in the oven for 20-30 minutes or until golden, crispy, and cooked through.
- Serve with a variety of dipping sauces: Honey, honey mustard, ketchup, BBQ sauce, etc.
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