I have been making these chicken nuggets for about 18 years. This was a recipe that my grandmother gave me and I’ve adapted it a bit. She started making this when my grandfather was diagnosed with type II diabetes. Now my version, is NOT diabetic friendly but if you leave out the sugar or use Splenda, this is a great way to cut calories and fat, since it is oven baked. I can tell you that kids ADORE these nuggets and they can be modified to be spicy nuggets quite easily by adding some Cayenne pepper and/or crushed red pepper flakes. This can also be used on bone in pieces of chicken with skin. Hint though, you may be tempted to turn the chicken when cooking. Don’t. It cooks much better if you cook skin side up and leave it. I also recommend using parchment paper, unless you like scraping pans. Oh further warning. My mother tells me each time I’ve made this for her (on pieces with skin) that her mother would’ve “sopped up the drippings and crust” on the pan with bread. Shhh don’t tell… I tried it sans the bread, and mmmmmmm!
Generally I don’t measure my dry ingredients when I make these. I can tell by sight if there is enough. So, I think these amounts would be what they would be if I measured them out.
Oven Baked Chicken Nuggets
3 lbs Boneless Skinless Chicken Breasts
Approx. 2 cups Cornflake Crumbs
2 tbspns Paprika
2 tbspns Sugar (I know… it sounds crazy but don’t leave it out unless you have to or use Splenda)
1 tspsn Salt
1 tspsn Pepper
1 tspns Garlic Powder
2 cups of Milk (I prefer either whole milk or half and half but I’ve used skim before and it worked well)
Preheat oven to 350. Cut chicken in bit sized peices. Mix dry ingredients together and place in a large bowl or large ziploc baggie. (I prefer the bowl method). Place a few peices of the chicken into the milk and then roll in dry mix or shake in baggies. Place chicken on cookie sheet (cover with parchment for easy clean up) and bake until golden brown and chicken juices run clear. Note that the nuggets won’t really have much juice but these will be tender if not overcooked.
I love to serve on a salad, as in the picture. Kids really love them with honey mustard dressing and I find that most kids will eat a salad with this chicken and the honey mustard dressing. For a great football game snack, you can make the spicy version and/or serve with a ranch buffalo sauce. Mix Ranch dressing with Frank’s Buffalo sauce or any other hot sauce you like. Of course there is always ketchup, and any other sauce you like.