Name: Homemade Baked Chicken Nuggets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup plain breadcrumbs, 115g; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp kosher salt; 1/4 tsp black pepper, freshly cracked; 2 tbsp neutral oil; 1/3 cup Greek yogurt, 80g; 1/8 tsp kosher salt; 3 tbsp water; 1 lb chicken breast, boneless, skinless, about 2/3 lb (302g)

Steps

Gather and prepare all ingredients.
Preheat the oven to 425ºF. Place a wire cooling rack, or two, over a baking sheet to hold the nuggets as they bake.
In a wide shallow bowl, combine the breadcrumbs, garlic powder, smoked paprika, kosher salt, and some freshly cracked black pepper (about 5 cranks of a pepper mill). Stir these ingredients together until evenly combined. Drizzle the neutral oil over the breadcrumb mixture, then stir until the breadcrumbs are coated in oil. The breadcrumbs should look like damp sand.
In a separate small bowl, stir together the Greek yogurt, kosher salt, and water until smooth. You want the yogurt to be a similar consistency to buttermilk or heavy cream. It should be thick enough to coat the chicken.
Trim any excess fat from the chicken breast, then cut it into small, 3/4 to 1-inch pieces. For a 2/3 lb. chicken breast you should get about 22-24 pieces.
Dip each piece of chicken into the yogurt slurry, then roll it in the seasoned breadcrumb mixture until the chicken piece is fully coated. Place each coated nugget onto the wire cooling rack on the baking sheet.
Once all of the chicken pieces are fully coated, transfer the baking sheet to the oven and bake for 23-25 minutes, or until the breading is browned on the edges.
Remove the chicken nuggets from the oven and let cool for 3-5 minutes, then serve with your favorite dip.

Chef's notes

Doneness cue: the nuggets are safe at an internal temp of 165degF -- use an instant-read thermometer inserted into the thickest piece, not just the color of the breading, to confirm. Prep order: oil the breadcrumbs and mix the yogurt slurry before you cut the chicken so you can move straight from cutting board to coating without the chicken sitting out. Common mistake to avoid: skipping the wire rack and baking directly on the sheet pan traps steam under the nuggets, making the bottom soggy -- the rack is essential for all-around crispiness. Smart substitution: if Greek yogurt is unavailable, full-fat sour cream thinned with the same amount of water works as a 1:1 swap for the coating slurry. Make-ahead and storage: fully baked nuggets keep in an airtight container in the refrigerator for up to 4 days; reheat on a wire rack in a 400degF oven for 8-10 minutes to restore crispiness -- avoid the microwave, which turns the breading chewy.

Source: budgetbytes.com ↗ · rated ★ 4.9 by 36 people there

Homemade Baked Chicken Nuggets

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