Homemade Chicken Nuggets made with real ingredients! Plus these are oven baked instead of fried so they're a healthier option. They're deliciously tender and perfectly crisp, both kids and adults alike will love them!
Ready in: 38minutes
1 1/2lbsbonless skinless chicken breasts,cut into even 1-inch cubes
2cupspanko bread crumbs
Salt and freshly ground black pepper
Preheat oven to 400 degrees. Set a large wire rack over an 18 by 13-inch baking sheet, spray rack with non-stick cooking spray.
Pour panko into a mound on a separate baking sheet, drizzle with olive oil and toss with fingertips to evenly moisten. Spread into an even layer (wiggle baking sheet to level as needed).
Bake in preheated oven 3 - 5 minutes until slightly toasted and golden brown (toss once halfway if needed, for even toasting).
Remove from oven and scoop bread crumbs together in a mound in center, add paprika, garlic powder, thyme, cayenne pepper and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Toss mixture with a spatula.
In a bowl whisk together eggs with 1/4 tsp salt and 1/4 tsp pepper.
Dip chicken pieces (about a handful, 8 - 10 at a time) in egg, then transfer to panko mixture. Toss to coat, while pressing breadcrumbs so they stick well.
Transfer pieces to prepared wire rack, leaving a little space between pieces. Repeat process with remaining chicken (scoop panko back together in mound between batches).
Bake in preheated oven until center of chicken registers 165 on an instant read thermometer, about 15 - 19 minutes. Serve warm with a dipping sauce if desired.
For a healthier honey mustard whisk together 1/2 cup plain Greek yogurt, 2 1/2 Tbsp honey, 3 Tbsp light mayonnaise, 1 1/2 Tbsp dijon mustard, 1 1/2 Tbsp prepared yellow mustard, 1 tsp lemon juice and season with salt to taste.