THE BEST CRISPY BAKED CHICKEN NUGGETS
These are the BEST crispy baked chicken nuggets you'll ever make! This delicious, healthy chicken nuggets recipe takes just about 30 minutes from start to finish and uses super simple ingredients like panko breadcrumbs, chicken breast and spices. Serve with honey mustard, ketchup or your favorite BBQ sauce. Kid-friendly and adult approved!
Provided by Monique of AmbitiousKitchen.com
Categories Dairy Free Dinner Low Carb Nut Free
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
- Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
- In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
- Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
- Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
- Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!
Nutrition Facts : ServingSize 1 serving (based on 4), Calories 227 kcal, Fat 4.7 g, SaturatedFat 1 g, Sugar 1.6 g, Carbohydrate 19 g, Fiber 1 g, Protein 29.2 g
CRISPY CHICKEN FINGERS
Use panko to coat these strips of chicken breast, then dip them in your favorite sauce.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
- Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.
CRISP CHICKEN BITES
Summer holidays often mean kids friends are round for dinner, make sure there's something in the freezer with these yummy bites
Provided by Emma Lewis
Categories Dinner, Lunch, Main course, Snack, Supper
Time 25m
Yield Serve 12 for lunch
Number Of Ingredients 4
Steps:
- Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
- Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
- To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.
Nutrition Facts : Calories 195 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 0.65 milligram of sodium
CRISPY CRUNCHY CHICKEN BITES
Make and share this Crispy Crunchy Chicken Bites recipe from Food.com.
Provided by Mirj2338
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix the garlic, ginger, lemon juice and soy sauce in a large, sturdy, sealable plastic bag.
- Slice the chicken breasts into one-inch slices.
- Place the chicken in the marinade and refrigerate over night.
- Melt the apricot preserves in a small saucepan until smooth.
- In a small serving bowl, mix the mustard and hot water until smooth.
- Blend the apricots and lemon juice into the mustard mixture and garnish, if desired.
- Set aside to cool.
- Mix the ground almonds and sesame seeds.
- Heat about two inches of the oil over medium heat in a large skillet to about 350 degrees.
- Dip the chicken pieces into the almond-sesame mixture and deep fry several at a time until golden brown on each side, about one minute.
- If they brown too fast, remove the skillet from the heat for a few minutes and reduce the heat.
- Drain the chicken thoroughly on paper towels before serving hot with the dip.
CRISPY CHICKEN BITES
Made with just a handful of ingredients, these chicken bites come together really quickly. They're the perfect little bites, whether you want to enjoy them as a snack or as a meal!
Provided by Mariam E.
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Cube chicken into 1" cubes. Set aside in a bowl.
- In a shallow bowl/plate, mix together the flour and seasoning. In another bowl, whisk the egg and heavy cream together.
- Dip a piece of chicken into the flour mixture, then the egg mixture and then back again into the flour mixture, patting the flour well into the chicken.
- Set the piece of chicken aside on a sheet pan and continue repeating the process for the remainder of the chicken pieces.
- Fill a deep skillet with about 2-3" of canola oil and bring to medium heat, around 350 F.
- Deep fry the chicken cubes for about 5 minutes, until crispy brown and fully cooked on the inside. Do 2 batches to prevent overcrowding.
- Remove the chicken from the oil and set for a couple of minutes on a paper towel to drain any excess oil.
- Transfer to a plate and serve with your favorite sauce.
Nutrition Facts : Calories 260 kcal, Carbohydrate 23 g, Protein 27 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 84 mg, Sodium 137 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
CRISPY CHICKEN STRIPS
Serve these family-friendly crunchy chicken bites with carrot salad, tomato sauce and a baked potato. Use panko breadcrumbs if you can, as they're larger and crisper
Provided by Lulu Grimes
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Pour the buttermilk into a wide, shallow bowl. Cut each chicken breast in half horizontally and pat dry with kitchen paper. Turn them over in the buttermilk, leave in the dish and chill for 1 hr. Meanwhile, for the salad, mix the carrot with the lemon juice and olive oil. Mix the sauce ingredients together in another bowl and set both aside.
- Heat a large, non-stick frying pan, tip in the breadcrumbs and toast in the dry pan for 2-3 mins until pale brown, stirring regularly so they don't burn. Tip into a bowl and break up any large clumps.
- Heat oven to 230C/210C fan/gas 8. Tip the crumbs onto a large plate, then lift the chicken breasts from the buttermilk, and roll them in the crumbs, making sure they are coated evenly.
- Heat ½ tbsp of oil in a non-stick frying pan. Fry the chicken for 1-2 mins over a medium-high heat, then turn it over, adding the rest of the oil and fry for 1 min more.
- Transfer the chicken to a baking sheet and bake for 5 mins, then rest for 5 mins and cut into strips. Serve the chicken and the carrot salad with the sauce and baked potatoes.
Nutrition Facts : Calories 229 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
CRUNCHY CHICKEN BITES
Make and share this Crunchy Chicken Bites recipe from Food.com.
Provided by Mrs. Wright
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Line a 15x10 inch pan with foil, spray with nonstick cooking spray. Cube the chicken into nugget size pieces or a little bigger. On a plate, mix the cornflakes, paprika, salt and pepper. On another plate, beat the egg until thoroughly mixed. Dip the chicken pieces into the egg, then the cornflake mixture. Place the chicken onto the pan and drizzle with the butter.
- Bake twenty minutes or until brown on top, turning once. Please check to make sure they are done, as different breasts are of different thicknesses.
Nutrition Facts : Calories 359.2, Fat 22.9, SaturatedFat 10.6, Cholesterol 146.6, Sodium 434.5, Carbohydrate 12.7, Fiber 0.6, Sugar 1.6, Protein 25.4
"CRISPY-CRUNCHY" CHICKEN
Delicious, crunchy fried chicken. This recipe came from the "AllRecipes" site. I'm sure you could always play around with the spices for a variety of flavors!
Provided by Rick B2
Categories Healthy
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soup, egg and seasoned salt in a bowl and set aside (soup is already salted so be careful on amount of seasoned salt you add).
- Mix together flour, cornstarch, garlic powder, paprika, salt and pepper in a resealable plastic bag.
- Dip chicken pieces into soup mixture and turn so as to coat all over.
- Place chicken pieces (one at a time) in bag with flour mixture, seal bag and shake to coat chicken (if more flour mixture is needed, add equal amounts of flour and cornstarch to bag).
- Place coated pieces of chicken on a platter and allow to set until the coating becomes doughy (this is critical to ensure crispiness when fried).
- Heat oil in a deep fryer or in a skillet over medium heat, using enough oil to cover chicken pieces when fried (you can test oil in skillet by dropping a piece of the doughy coating into the hot oil- oil is ready when dough begins frying immediately).
- Once chicken is doughy, fry pieces in oil for approx 5-8 minutes or until cooked through and juices run clear.
- Drain pieces on paper towel and serve.
Nutrition Facts : Calories 335.8, Fat 7.3, SaturatedFat 2, Cholesterol 127.4, Sodium 595.2, Carbohydrate 32.5, Fiber 0.7, Sugar 0.7, Protein 32.4
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