This Baked Chicken Nuggets recipe is my favorite way to have chicken at the moment.
Baked. Chicken. Nuggets, people.
Crunchy, spicy, tender chicken.
It’s become a favorite especially since we’ve been trying to cut down on the number of fried things we eat.
The only tiny downside of this recipe is that it tends to need a bit of planning to get such tender chicken.
The cut chicken nuggets are soaked in milk overnight. Even 6 hours is plenty.
After that, it’s pretty straightforward. Dip in egg, roll in breadcrumbs then bake for 15 minutes or until golden brown and internal temp reaches 165°F.
These Oven Baked Paprika Chicken Nuggets are incredible dipped in hot sauce. Seriously.
Try them now!
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- 500 gms chicken boneless
- 1 cup milk
- 3 eggs
- 1 1/2 tsp garlic paste/ minced garlic
- 1 cup breadcrumbs
- 1 1/2- 2 tsp Paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 tsp dried Thyme
- 1 1/2 tsp Salt
- 1 tbsp olive oil
Cut chicken into desired size, making sure they are as close in thickness as possible to ensure they all cook evenly.
Place chicken in a large bowl and pour the 1 cup of milk over, until chicken is covered. Cover bowl and refrigerate for at least 6 hours or overnight.
Preheat oven to 180ºC/350ºF. Line a baking tray with a silicon mat/ parchment paper.
Mix together the breadcrumbs and spices- not the olive oil.
Beat the room temperature egg along with minced garlic in a wide lipped bowl.
Drain chicken of milk. Dip in beaten egg then roll in breadcrumbs. Set aside on prepared baking tray.
Drizzle olive oil over chicken nuggets.
Bake chicken at 180ºC for 15-18 minutes- until golden brown and internal temperature of chicken is 165ºF. After removing from the oven, leave the chicken to rest for 5 minutes before serving.