Crispy Baked Chicken Nuggets
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Marinade:1 pound chicken breasts cut into 1 inch cubes3 chipotle peppers in adobo sauce, seeds removed1 clove garlic juice of two limes (about 1/2 cup)2 T apple cider vinegar2 egg whitesCrust:1/4 cup raw sunflower seeds1/4 cup raw almonds1/4 cup panko (Japanese bread crumbs)1/4 cup all-purpose flour1/4 teaspoon cayenne pepperPinch salt
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 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.)
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.)
Nutritional Info 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
Member Reviews
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VANESSASPATZ
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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DACLARK17
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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BUNNYSKI
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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CD13099273
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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CD11440613
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