Easy Chicken Nuggets

Brooke Bulloch, RD and mom

These chicken nuggets keep fun at the dinner table while maximizing nutrition. As a busy mom, I love to cook once and eat twice – essentially turning the chicken nuggets into a crispy chicken stir fry or chicken caesar salad wrap the next day.

This recipes makes enough for 4-5 servings. Just 5 nuggets contain roughly 25 grams of protein and are low in saturated fat. They’re also a good source of choline, iron, B vitamins, and selenium.

Note, the recipe can be doubled for larger families.

Pre-heat oven to 400F.

Ingredients

2 boneless, skinless chicken breasts
1 1/4 cups bread crumbs (or panko or Cornflake crumbs for gluten free needs).
1/4 cup all purpose flour (or a gluten free flour)
1 egg
1/4 cup hemp seeds
1 1/4 tsp salt
1 tsp onion powder
1/2 tsp garlic powder

Directions

1) Cut each chicken breast in half, lengthwise. Then cut into nugget sized pieces. Should have about 8-12 pieces per chicken breast, depending on their size.
2) Place the bread crumbs, flour, and cracked egg into three separate medium-sized mixing bowls.
3) Add salt, onion powder and garlic powder to the bread crumbs and stir to mix.
4) Whisk the egg with a fork.
5) Place all the chicken pieces into the flour bowl and mix to coat each piece (called dredging).
6) Dip each piece of chicken into the egg bowl (you can add a few at a time). Then add the chicken pieces to the bread crumbs. Once all the chicken has been covered with bread crumbs you can place them onto a parchment lined cookie sheet, or into the airfryer.
7) Bake in the oven at 400F for about 12 minutes, flipping half way. OR cook in the airfryer at 400F for 8-9 minutes. Ensure chicken is cooked to an internal temperature of 165F.