Easy Weeknight Recipe: Baked Chicken Nuggets | Richmond Moms

 

We’re all about easy, kid-friendly meals that can be whipped up quickly after a day of camp or pool. These baked chicken nuggets take just about 20 minutes to come together, and can be made with gluten-free breadcrumbs for food allergies or sensitivities. Throw leftovers over a salad the next day for a simple lunch. Thanks to Elizabeth Lim, the mom behind The Beach Cities Moms for sharing this instant family favorite!

 

 

Baked Chicken Nuggets

 

Ingredients:

  • 2 Tablespoon olive oil or avocado oil
  • 2 Tablespoons butter, melted
  • ¾ cup panko bread crumbs
  • ¼ cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 1 pound boneless skinless chicken breast, cut into 1 ½” cubes
  • sea salt and black pepper
  • suggested dipping sauces: ketchup, honey mustard, ranch, BBQ sauce

 

Directions:

  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Whisk together the butter and oil in a small bowl or shallow pan.
  3. Combine panko, parmesan, garlic powder, paprika, in a small bowl or shallow pan.
  4. Sprinkle chicken lightly with salt and pepper. Dip the chicken cubes into the butter/oil mixture until well coated, and then into the panko mixture until well coated.
  5. Place the coated chicken cubes on the baking sheet and repeat with the remaining chicken.
  6. Bake for 15-20 minutes, until cooked through, flipping the nuggets halfway through to prevent them from getting soggy on the bottom.
  7. Serve immediately with desired dipping sauce.
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