There are a gazillion homemade chicken nugget recipes. I have tried the pan fry, pan fry/oven finish methods, but this time, with this all oven baked version, I have found my go-to. It is easy, healthy, tastes great and a success with all the kids – I call that a win!
It is really a technique that I am sharing with you, more then an exact recipe. It is a 3 step breading process – you need a bowl of 2 eggs whisked, one of flour, and a final one of breadcrumb mixture. How you make this work without pan frying is by toasting the breadcrumbs beforehand. I got a large skillet out and added 1 cup of whole wheat breadcrumbs, 1/2 cup parmesan cheese and 1/4 cup quinoa flakes. Heat pan over medium high heat and add 1-2 Tablespoons olive oil to the crumb mixture. Stir, flipping over the crumbs and moving them around to get an even brown on most of them. When they are golden brown, pour into a bowl for the breading process.
I imagine quinoa flakes is not a staple of many pantry’s out there, but I find them a really nice way to add extra nutrients to meals. Besides breading, I add a little to my pancake and muffin mixes. It can have an overpowering flavor if you use too much, so I go with 1/4 cup or less. If you don’t have this or don’t want to try it (you can find it in health food stores or amazon) by all means just use more regular breadcrumbs or parmesan.
Cut your chicken into chunks and salt and pepper it. Dip into flour, shake off excess. Into eggs and let the extra egg drip off – then plop into breadcrumbs – cover both sides and then place on a baking pan, preferably with a rack on top of it. I have the kids do the breading process with me all the time – it is messy, but a great way to get them involved.
Bake at 350/400 for 15 minutes – check for doneness. Pull one out and cut it in half is the easiest way.
For the veggie side, I used some mixed frozen vegetables from Whole Foods, threw them in a small pan with a little water and a generous spoonful of cream cheese. Warmed them up and viola! Cheesy vegetable side.