Baked Chicken Nuggets
Well friends, I am happy to say that I took my last (hopefully) CPA exam on Monday. I don’t find out my results until the beginning of November, so I’m looking forward to a month of non-studying activities. I don’t start my job as an accountant until October 29th, aka the day after my 24th birthday. How’s that for a birthday celebration? First big girl job right after I turn 24. But yea, I have all this extra time now. I don’t have to wake up at 6am and study until I go to bed. It’s been weird so far… I woke up this morning at the late hour of 8am (my body is now on autopilot) and went downstairs and turned on the TV. I feel like it’s been awhile since I’ve been able to do that. Needless to say, the past two days have been filled with me being an absolute worthless being. I sat on the couch and watched way too much television and did no cooking (thank goodness for rotisserie chickens). All in the name of celebration. It’s been nice to be able to do nothing but now I’m starting to get back into productive mode. As some of you know, I just moved back to Chicago at the beginning of August. My apartment, especially my bedroom, are in serious need of some decorating and organization. Nothing is how I want it right now so I’m going to take this month to do every crafting project I can find on Pinterest and get some serious cooking done. While I was studying I always felt bad spending vast amount of time cooking or baking so I just didn’t do it. But now, I have nothing but time. So get ready world! We’re about to do some serious damage to my waist line! Just kidding, I’ll add some healthy ones in there for ya too.
I love chicken nuggets, but haven’t had them in awhile. Because first of all, when I’m at a restaurant, I feel silly saying “I’ll have the chicken nuggets” as everyone else orders a more grown up meal. That doesn’t mean I won’t do it, but I have to be pretty comfortable with everyone I’m eating with in order to not feel like a 5-year-old. Second, has anyone else seen the pictures of the “pink slime” from a certain red and yellow fast food restaurant? If you haven’t, don’t search for it, it’s gross. I saw it a few years back and haven’t been able to eat chicken nuggets from said fast food restaurant again. It just bothers me that the meat is all ground up like that and you can’t see the strands of meat like you do in chicken breasts. Moral of the gross story, I prefer to know what’s in my chicken nuggets. That’s why this recipe is perfect. It is just cut up chicken breast dunked in some delicious bread crumbs and cheese and baked to perfection. This doesn’t use the normal dredging method where you coat the chicken in flour, egg and breadcrumbs. Instead, this recipe uses a method in which you coat the chicken pieces in olive oil and then directly in the breadcrumb mixture. I find it easier and a little less messy. The breadcrumbs still stay in place and you don’t lose any flavor in this method. Give it a try and let me know what you think!
Gluten Free Baked Chicken Nuggets
- 1 lb skinless boneless chicken breasts (cut into bite sized pieces)
- 1/4 tsp salt
- 1/4 tsp pepper
- 6 tbsp gluten free breadcrumbs
- 2 tbsp gluten free panko
- 2 tbsp grated parmesan
- 2-3 tbsp olive oil
- nonstick cooking spray
- Preheat the oven to 425F.
- Grease a baking sheet with vegetable oil spray.
- Season the chicken with salt and pepper. Then, cut it into small, bite sized pieces. Set aside.
- Next, in a shallow bowl, mix together the breadcrumbs, panko, and parmesan.
- In another shallow bowl, add the olive oil.
- Place the chicken bites in the bowl with the olive oil and toss around until they're all coated.
- Then, taking a few pieces at a time, roll them in the breadcrumb mixture until the breadcrumbs stick.
- Place on the baking sheet. Repeat until all of the chicken is coated with breadcrumbs. Spray the tops of the chicken with nonstick cooking spray, this will help them brown up better.
- Bake at 425F for 8-10 minutes.
- Then flip chicken over and bake another 5 minutes or until lightly browned and cooked through. Serve with your favorite dipping sauce.
Source: Recipe from Skinnytaste