- 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
Crispy Baked Chicken NuggetsSubmitted by: CHEF_MEG
IntroductionInstead 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.
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
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
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.
Place chicken in a glass pie plate or dish and cover with the marinade. Refrigerate for one hour or overnight.
Preheat the oven to 350°F.
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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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
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
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
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