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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 197.5
  • Total Fat: 7.7 g
  • Cholesterol: 46.8 mg
  • Sodium: 149.5 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 21.2 g

View full nutritional breakdown of Crispy Baked Chicken Nuggets calories by ingredient
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Crispy Baked Chicken Nuggets

Submitted by: CHEF_MEG
Crispy Baked Chicken Nuggets

Introduction

Instead of reaching for fried chicken or frozen chicken nuggets, turn to these spicy, crunchy ones instead. Instead of reaching for fried chicken or frozen chicken nuggets, turn to these spicy, crunchy ones instead.
Number of Servings: 6

Ingredients

    Marinade:
    1 pound chicken breasts cut into 1 inch cubes
    3 chipotle peppers in adobo sauce, seeds removed
    1 clove garlic
    juice of two limes (about 1/2 cup)
    2 T apple cider vinegar

    2 egg whites

    Crust:
    1/4 cup raw sunflower seeds
    1/4 cup raw almonds
    1/4 cup panko (Japanese bread crumbs)
    1/4 cup all-purpose flour
    1/4 teaspoon cayenne pepper
    Pinch salt


Tips

Dunk them in your condiment of choice, serve with baked potato wedges on game day or chop them up and place them atop a salad. They're quite versatile!

These grown-up chicken tenders are easy to make, and they freeze well.

If you really want to pack in the heat, leave in the seeds in the peppers. I did this the first time I made the recipe, and no one in my family could eat them--they were just too hot.


Directions

Prepare marinade by pureeing the garlic, peppers, lime juice and vinegar in a food processor or blender.

Place chicken in a glass pie plate or dish and cover with the marinade. Refrigerate for one hour or overnight.

Preheat the oven to 350F.

Roughly chop the almonds and sunflower seeds by hand or pulse in a food processor.

Combine the nuts, bread crumbs, pepper, and salt in a small bowl.

Set up a breading station: place the flour on one plate, the egg whites on a second, and the nut topping on third.

Spray a baking sheet with nonstick cooking spray or line with foil or parchment paper.

Use your left hand to dip the chicken into the flour, then switch to your right hand to dip it into the egg wash, and use your left hand for the nut topping.

This method keeps your hands from getting clumps of breading all over them.

Place the chicken on the baking sheet and bake for 25 minutes. Approximately 6 nuggets per serving (Assuming 36 nuggets total.)






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Member Ratings For This Recipe


  • Incredible!
    25 of 33 people found this review helpful
    16 oz divided by 6 = 2.5 oz. prepare that much chicken and weigh. Write that weight down and that is a serving. That was hard. Not. Chef megs recipe are good. the prep time is long because of the marinating takes about an hour, but I don't think you have to watch it. - 5/31/12

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  • 19 of 24 people found this review helpful
    To the people discussing portion size, doesn't the bottom of the recipe say 6 pieces is a serving? Am I confused or is that what you are referring to? Or if you have 1 lb. of chicken as the recipe calls for and the recipe offers 6 servings... Can't you just "weigh" for 2.5 oz yourself? - 8/31/12

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  • 19 of 25 people found this review helpful
    I haven't tried this particular recipe but I make one similar with Panko. I line a pan with foil for easy clean up but I put a metal rack on top of the pan and place the chicken on it. It cooks evenly and crispy on both sides. Delish! - 6/26/12

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  • O.K.
    18 of 19 people found this review helpful
    The nuggets were crunchy and the coating was good but there was WAY too much lime juice - I would recommend cutting the lime juice in 1/2 - 1/4/12

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  • 15 of 17 people found this review helpful
    i cooked this recipe. it's mouth-watering. You can actually keep the chicken(before baking) in the freezer packed in the ziplock bag and bake it just before meal to save time. - 8/22/12

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  • O.K.
    15 of 99 people found this review helpful
    I continue to have issues with Chef Meg recipes. It would be better to weight the size of the nuggets, so the cook can gauge the actual portion for better portion control. This is another example of poor development. How can she be a world class chef is she can't figure out portion size. - 1/2/12

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  • Incredible!
    14 of 15 people found this review helpful
    I loved this recipe, but only used 1 hot pepper. Like nothing I have had in a long time. Thanks - 5/11/12

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  • Very Good
    11 of 25 people found this review helpful
    I don't eat grains, so I sub crushed (a few seconds in the food processor) pork rinds for panko, in recipes like this. Works like a charm! - 3/8/12

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  • Good
    11 of 15 people found this review helpful
    I took out the peppers, cayenne & sunflower seeds because I don't care for them, and used 1/4 cup of lemon juice since that was all I had. Flavor was great. The nut topping was different and tasty. But the bottoms were soggy and stuck to the pan. I'll try turning up the oven to 375-400 next time. - 2/11/12

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  • Incredible!
    7 of 8 people found this review helpful
    Different , nice flavor - I used lemon instead lime , becuase that's what I had on hand. I omitted the salt and added finely chopped chives to the coding for that salt taste. Why is it that people continue to get confused about portions? Its not that hard , research , the portions , I like Meg! - 1/2/13

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  • Bad
    7 of 30 people found this review helpful
    Too many nuts for me. Marinating aside, I also do not like to make things that take longer to prepare than cook. Quick and simple is the key to my busy household. Sorry, not a fan of the nutty taste. - 1/2/12

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  • 5 of 8 people found this review helpful
    Bennagirl - How can you figure 1 lb of chicken breast is 36 portions? If each portion is 1 oz that is 16 pieces. 1 oz is a pretty small piece - considering most portions size for meat is 3 ozs. I think your figures are wrong! - 5/11/12

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  • Incredible!
    5 of 6 people found this review helpful
    These are absolutely delicious. My complaint is that there just wasn't enough flour or nut coating to coat all the chicken, and I only used 14 oz chicken (cut into 24 pieces). I had to basically double the flour and add extra panko, and adjust the nutritional info. SO good though, will make again! - 4/26/12

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  • 4 of 11 people found this review helpful
    I think some of my family would like this, me no. I go to the meat market where they have marinated chicken already so I am going to buy that and just add the breading. oh yeah and they will cut my chicken for me. I weigh my portions so I know how much I am eating. - 1/16/12

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  • Incredible!
    4 of 4 people found this review helpful
    I thought it was easy to make, had a good spicy taste, and is something the kids loved too. For the picky eater, I drizzled a little Agave on top. - 1/3/12

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  • Very Good
    3 of 4 people found this review helpful
    SOOO delicious - they came out very crispy but I used regualr eggs so I don't know if that made a difference. It was a lot of work breading all those nuggets - next time I will make it just with whole thin-sliced cutlets. - 1/7/13

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  • Incredible!
    3 of 3 people found this review helpful
    Love tiny pieces of anything! Used lemon because on hand, we use panko a lot, we also omitted salt and cayenne. Will make a lot as we loved them. There are K's of recipes, if you don't like Meg's use someone elses. Be Positive!!!! - 1/6/13

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  • Very Good
    3 of 4 people found this review helpful
    I had catfish nuggets in the freezer, so used those - also switched out the chile-adobo for jalapenos. It turned out great! - 9/28/12

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  • 3 of 4 people found this review helpful
    my grandson makes this for the family . about a couple of times a month . . he does a great job and his brothers love this . - 8/31/12

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  • Very Good
    3 of 3 people found this review helpful
    I think next time I will marinate in something other than the chipotle in Adobo sauce. It is a strong flavour and one of which I am not too fond; perhaps next time I will try jalapeno. Otherwise it was delicious. - 6/26/12

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  • Bad
    3 of 18 people found this review helpful
    Too long to prepare and cook and ingredients not readily available in UK supermarkets - 1/2/12

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  • Very Good
    3 of 6 people found this review helpful
    These are different--taste good too- - 1/2/12

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  • Incredible!
    2 of 2 people found this review helpful
    This was very good. I used Pine nuts in place of the Sunflower seeds only because I had them on hand. - 1/5/13

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  • 2 of 3 people found this review helpful
    This is a great\! - 1/2/12

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  • O.K.
    2 of 17 people found this review helpful
    too fiddley - 1/2/12

    Was this review helpful?   yes  No