These are delicious little homemade chicken nuggets that our entire family loves. I typically make a double batch and freeze the leftovers in small portions for easy lunches for the kids throughout the week. They are certainly tastier and much healthier than the frozen or fast food chicken nuggets.
Here is what you need:
3 skinless boneless chicken breasts, 1 cup Italian seasoned bread crumbs , 1/2 cup grated parmesan cheese, 1 teaspoon sea salt, 1 teaspoon dried thyme, 1 tablespoon dried basil, 1 egg, and 1/2 cup milk
Here is what you do:
Preheat oven to 400 degrees F. Cut chicken breasts into small, 1 1/2 inch, pieces. In a medium bowl, mix together the bread crumbs, cheese, sea salt, thyme, and basil. In another bowl whisk egg and milk together.
Dip the chicken pieces into the egg/milk mixture then coat with the breadcrumb mixture.
Here is a little trick that I learned that really makes the nuggets turn out better. I place a metal rack, coated with olive oil, on top of a baking sheet. I place my chicken on the metal rack. This eliminates the soggy side of the nugget that you will have if you simply cook them on a baking sheet.
Cook in preheated oven for 20 minutes. Enjoy!
We often serve the homemade chicken nuggets with mashed potatoes and cauliflower
and homemade gravy
Oh, Alex uses lots of homemade ketchup!
To see more of my recipes please click here.