Low Sodium Chicken Nuggets

Total time50 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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¾ cup milk
1 tbsp white vinegar
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the coating

1 cup panko breadcrumbs
Chef's tip
Regular bread crumbs are finer and less crunchy than panko. Use the same amount; coatings and toppings will be a bit denser and less crisp.
½ cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack on a large baking sheet and set aside.
2
Cut the chicken breasts into roughly 1½-inch chunks, aiming for uniform pieces so they cook evenly.

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