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Baked Chicken Breast Nuggets

Ingredients (9)

  • 1 1/2 cups buttermilk
  • 2 teaspoons paprika
  • 2 teaspoons granulated sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound boneless, skinless chicken breasts
  • 1 1/2 cups breadcrumbs (not panko)
  • 1 teaspoon Italian Seasoning, or any combination of dried thyme, oregano, rosemary, and basil
  • Olive oil, for drizzling
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Nutritional Information
  • Calories378
  • Fat9.57g
  • Saturated fat2.15g
  • Trans fat0.01g
  • Carbs37.01g
  • Fiber2.59g
  • Sugar9.15g
  • Protein34.24g
  • Cholesterol86.46mg
  • Sodium590.3mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Baked Chicken Breast Nuggets

Anybody who eats chicken loves a good chicken nugget: moist on the inside, outside crisp and golden brown, overall deliciously seasoned and juicy. Freezer nuggets are convenient, but don’t exactly check all the boxes for deliciousness. This recipe, though: It’s easy, healthy, and yields delicious morsels both kids and their parents love. You start by making a simple buttermilk marinade, then letting pieces of boneless, skinless chicken breast soak up the goodness for anywhere from 2 hours to overnight. Then just coat the pieces in herb-flavored breadcrumbs, and bake in a hot oven until done. Serve with ketchup and our Basic Ranch Dressing.

For more, check out our Baked Cracker-Crusted Chicken Fingers, Basic Chicken Fajitas, and French Chicken Kebabs.

Instructions

  1. 1Whisk together the buttermilk, paprika, sugar, salt, and pepper. Set aside. Chicken Nuggets 1
  2. 2Cut the chicken breasts in half lengthwise. Cut each strip crosswise into 2-inch pieces (you should end up with about 24 pieces). Chicken Nuggets 2Place the chicken in a 1-gallon zipper-top storage bag.
  3. 3Add the reserved buttermilk mixture, seal, and shake until the chicken pieces are coated. Lay the bag flat on a baking sheet or platter and refrigerate at least 2 hours or, for best flavor, overnight. Chicken Nuggets 3
  4. 4Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
  5. 5Spread out the breadcrumbs on a large plate or platter, add the Italian Seasoning or dried herbs, and mix to combine.
  6. 6Drain the chicken pieces in a colander. Dredge the pieces one by one in the breadcrumb mixture, making sure all the surfaces are coated. Arrange the pieces on the prepared baking sheet in a single layer, making sure the pieces don’t touch. Drizzle with olive oil. Chicken Nuggets 4
  7. 7Bake until the chicken is cooked through and golden brown, 10 to 12 minutes. Serve immediately. Chicken Nuggets 5
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