Dairy Free Chicken Nuggets
Total time50 min
Prep time20 min
Cook time20 min
4.6(12)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts
- ¾ cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tbsp white vinegar
- 1 tsp salt
- ½ tsp black pepper
For the coating
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp salt
- 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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