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Easy Chicken Nuggets
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 min
- Yield
- 24.00 Nuggets, - serving(s)
Categories
- Snack
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- and/or
Allergens
- Possible Cereals containing gluten — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 24. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Easy Chicken Nuggets brings together 1 lb boneless skinless chicken breast, cut into chunks, 1/4 cup old fashioned oats (also known as 5 minute oats), 1/4 teaspoon dried parsley in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 24 servings.
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Ingredients
- 1 lb boneless skinless chicken breast, cut into chunks
- 1/4 cup old fashioned oats (also known as 5 minute oats)
- 1/4 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 3/4 cup panko breadcrumbs
- 1 tablespoon parmesan cheese, grated
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Instructions
1. Preheat oven to 375°F.
2. Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
3. Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
4. With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
5. Gently press nuggets into bread crumbs to evenly coat them.*.
6. Place nuggets on a cooling rack. Place cooling rack over a foil-lined baking sheet.
7. Lightly spray nuggets with cooking spray.
8. Bake for 15 minutes and serve.**.
* To freeze, place nuggets on a sheet tray after this step and freeze for one hour. Place nuggets in labeled freezer bags for up to 3 months. When ready to cook, follow the directions starting with step #6.
** If you want your nuggets to be golden brown, place under the broiler for 2 minutes after cooking.
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