Anti Inflammatory Classic Homemade Chicken Nuggets
Total time40 min
Prep time20 min
Cook time20 min
4.8(16)
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Learn more →Ingredients
4 servings
- 1 ½ lb boneless, skinless chicken breasts
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup neutral oil (such as canola or vegetable oil), plus more as needed
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap.
For the breading
- ½ cup all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 2 large eggs
- 2 tbsp whole milk
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 1 cup panko breadcrumbs
Chef's tipRegular 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 tsp kosher salt
For serving
- ketchup or honey mustard, for serving (optional)
Can be omittedhoney mustard
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all over with 1 tsp kosher salt and the black pepper.
- 2
Set up a three-bowl breading station: in the first shallow bowl, whisk together the flour, garlic powder, onion powder, and paprika. In the second bowl, whisk the eggs with the milk until smooth. In the third bowl, combine the panko with 1/2 tsp kosher salt.
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