If you are a chicken lover, you will definitely love this dish. Crispy golden skin, delicious hot chicken, dipped with sauce or chutney, Apronese guarantees that you will fall in love.
This dish can be made at home, no need to go to a restaurant, restaurant or fast food restaurant. If you’re not a fan of fast food, an easy-to-find and homemade dish might suit you better.
The recipe is right below.
Do These Chicken Nuggets Make a Lot?
Using one (one) boneless skinless chicken breast for this recipe, I was able to make about 24 nuggets from it. The chicken breast I used was approximately two and a quarter pounds, so your yield might vary depending on the size of your breast.
The serving size for this dish is six nuggets per serving, so I have assumed that you will be eating something else on the side (such as the fresh vegetables shown in the photo).
Do You Know Why There’s Yogurt in Your Chicken Nuggets?
It seems odd, right? However, I did the recipe and it turned out great. Buttermilk is a common ingredient for baked and fried chicken, but I didn’t have any, nor did I want to buy any just for this recipe (even though you can freeze extra buttermilk for later use).
The recipe I chose was made from a recipe that was already in my refrigerator: plain Greek yogurt. Like buttermilk, it’s also made of cultured milk, so you’re guaranteed that your nuggets will taste good and stay moist. It’s easy to prepare!
In case you have plain plain regular-style yogurt on hand (not Greek-style yogurt), you can use those too. You will need to thin them out with a little less water when thinning them out.
Is It Possible to Make Them Gluten-free?
I believe gluten-free breadcrumbs would also be just as good in this recipe, provided they’re available to you. That being said, I haven’t tested this with gluten-free breadcrumbs, but I don’t think the lack of gluten should affect the texture in this recipe.
Instructions What Is the Shelf Life of Leftovers?
Quite a few of my leftover nuggets were enjoyed the day after I made them and I will say that even though they are no longer crisp, they are still delicious and tender. I can almost guarantee that you will enjoy them as much as I did!
Neutral Oils: What Are They?
There is no set definition of neutral oils, but they are all oil that does not carry a strong flavor. You should use whatever oil is best for your diet or budget. I used grapeseed oil today, but you could use safflower, sesame, or any other oil that is light and not too inflammatory.
Homemade Baked Chicken Nuggets
Whether you are looking for a snack, meal, or even to serve for a meal, these homemade baked chicken nuggets are the perfect combination of crispy on the outside, juicy and tender inside, and easy to prepare.
Author: Beth
Servings: 4 6 nuggets each
Ingredients
Breading
- 1 cup plain breadcrumbs ($0.25)
- 1/2 tsp garlic powder ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/4 tsp salt ($0.02)
- freshly cracked pepper ($0.02)
- 2 Tbsp neutral oil ($0.08)
Yogurt Slurry
- 1/3 cup Greek Yogurt ($0.29)
- 1/8 tsp salt ($0.01)
- 3 Tbsp water ($0.00)
Chicken
- 1 boneless, skinless chicken breast (about 2/3 lb.) ($2.79)
Instructions
- In order to make sure your nuggets are evenly baked, heat the oven to 425oF. Lay a wire cooling rack, or two, over a baking sheet to hold the nuggets while they bake.
- A wide shallow bowl is ideal for combining the breadcrumbs, garlic powder, smoked paprika, salt, and freshly cracked pepper (just a few cranks of the pepper mill). In order to ensure that the breadcrumbs are evenly combined, drizzle the oil over them, and stir until they have been completely coated. They should look a bit like wet sand when the oil has been drizzled over them.
- The Greek yogurt must be thick enough so that it coats the chicken evenly. In another small bowl, whisk together the Greek yogurt, salt, and water until smooth. The yogurt should have the consistency of buttermilk or heavy cream, and should have the thickness to coat the chicken.
- It is important that you trim any excess fat from the chicken breast before cutting it into small pieces that are 3/4 to one inch long. For a 2/3 lb. chicken breast you should get about 22-24 pieces.
- Using a bowl, dip each piece of chicken into the yogurt slurry, and then roll it in the seasoned breadcrumb mixture until it is fully covered. Place each coated nugget onto the wire cooling rack on top of the baking sheet.
- It is then time to transfer the baking sheet to the oven and bake the chicken for 23-25 minutes, or until the breading on the chicken has begun to brown on the edges of the chicken pieces.
- After removing the chicken nuggets from the oven, let them cool for 3-5 minutes, then serve them with a delicious dip of your choice.
Nutritional
Serving: 1 Serving ・ Calories: 279.83 kcal ・ Carbohydrates: 22.05 g ・ Protein: 22.9 g ・ Fat: 10.68 g ・ Sodium: 641.85 mg ・ Fiber: 2.03 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer
Equipment
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How to Make Baked Chicken Nuggets – Step by Step Photos
It is recommended that you pre-heat the oven to 425 degrees Fahrenheit. To make the breading for the chicken nuggets, combine 1 cup of plain breadcrumbs, 1/2 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, 1/4 teaspoon of salt, and freshly cracked black pepper (about 5 cranks of a pepper mill) in a bowl and mix well.
It should look like wet sand once all the breadcrumbs are coated with the oil. Then drizzle 2 Tbsp of any neutral oil over the mixture of breadcrumbs and stir until evenly coated.
In a separate bowl, combine 3 tablespoons of plain Greek yogurt with 1/8 tsp of salt. Combine until smooth. It should be about the consistency of buttermilk or heavy cream.
You can use plain “regular” yogurt in this recipe, you just need to add less water so it will be a little thinner.
The first step in the preparation of this recipe is to trim any excess fat out of one boneless, skinless chicken breast (about 2/3 lb).
Cut the breast into small portions of 3/4 to one inch in size. You should end up with about 22-24 pieces.
Make sure each piece of chicken is coated with the yogurt slurry by dipping it into this liquid…
I would recommend that you dip your chicken pieces into the yogurt and then roll them through the breading mixture until each part has been coated completely.
Once each piece has been fully coated, set it on a wire cooling rack that is sitting over a baking sheet and place it on the rack.
Once all the chicken pieces have been coated and placed on a wire rack, it is time to bake the chicken!
If any breading or yogurt remains on the wire rack, throw it away due to its contamination with raw meat.
You may bake the chicken nuggets for a total of 23-25 minutes in a preheated 425oF oven, until they have turned golden brown around the edges, and let them cool for 3-5 minutes before serving.
It was hard to get a good close-up photograph of the baked nuggets so that you could see their color. I think they don’t change a great deal, they just get a little bit darker and a little more brown around the edges.
I made homemade baked chicken nuggets that are perfect for serving with your favorite dips! Ranch sauce is always a favorite, but I also made a homemade honey mustard sauce, which I’ll be sharing on the blog tomorrow or the next day, so stay tuned.
The fresh vegetables were also an amazing side dish because they tasted just as good dipped in the ranch sauce and honey mustard sauce as they were on the bread.
There are a few things in my life that I absolutely love, and one of them is these Homemade Nuggets.
Just thinking about this chicken dish makes Apronese hungry and excited to make it. Everyone can try this recipe and follow it to treat the whole family.
