Baked Chicken Nuggets
Baked chicken nuggets are a kid-pleaser and a tasty appetizer for adults. This recipe offers a healthier alternative to deep-fried nuggets, achieving crispiness through baking and smart ingredient substitutions. You can use chicken tenders and adjust the breading to your preference (Panko or cornflake crumbs work well). The recipe also suggests using a vinegar and milk mixture instead of butter for a lower-calorie option.
Baked chicken nuggets are a kid-pleaser and a tasty appetizer for adults. This recipe offers a healthier alternative to deep-fried nuggets, achieving crispiness through baking and smart ingredient substitutions. You can use chicken tenders and adjust the breading to your preference (Panko or cornflake crumbs work well). The recipe also suggests using a vinegar and milk mixture instead of butter for a lower-calorie option.
- Carbohydrate 14.36761 g
- Cholesterol 80.6841666666667 mg
- Fat 20.0997883333333 g
- Fiber 1.18341668574015 g
- Protein 17.75727 g
- Saturated Fat 11.4424533333333 g
- Serving Size 1 1 Serving (105g)
- Sodium 1035.88733333333 mg
- Sugar 13.1841933142598 g
- Trans Fat 2.60402150000001 g
- Calories 304 calories
Step-by-step
- Preheat oven to 400 degrees F (200 degrees C).
- Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping.
- Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Texture Mechanics
Getting a solid crust relies on a dry-to-wet-to-dry staging process. Dip the dried chicken pieces completely into the melted butter so the fat adheres evenly. Roll the buttered meat firmly into the Italian breadcrumb and parmesan mixture, pressing gently to make the dry coating stick. Parmesan cheese contains milk solids that brown quickly at 400 degrees Fahrenheit, creating a savory outer shell. Using too much butter causes the coating to slide off, while too little leaves dry patches of flour and herbs that taste chalky.Checking Doneness
Bake the pieces for exactly 20 minutes on a lightly greased cookie sheet. Without a digital thermometer, assessing doneness requires cutting the thickest nugget open to inspect the interior. The meat must be completely opaque throughout, with zero translucent pink remaining in the center. Juices should run clear rather than yellow or cloudy. Removing the pan promptly prevents the small meat pieces from drying out.
