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baked chicken nuggets

Posted on March 30th, 2012  |  No Comments

It’s here! Friday! At last!

Pretty exciting day because 1) my man is coming home 2)we’re going to a birthday party tonight 3) and I’m bringing some of the chocolate coconut nut clusters from yesterday’s GIVEAWAY post (Enter here) as an appeteezer… if I don’t scarf ’em all down before then 😉

What brings happiness to your Friday?

Chicken nuggets? Popcorn chicken? Chunks of chicken breast lightly floured, egged, crumb coated and crisped to baked perfection?

Shooo, these are good enough to put Friday Over.The.Top!

Chicken nuggets may look like kid food, but these babies are a total crowd pleaser.

Simple to make (and a great meal for kids to help) these might become your Friday night go to!

Start with setting up the stations and have each one man their own, if you’re making these solo (as I did) frequent hand washing (especially in between the egg and breadcrumb stations) is my how-to on avoiding clumpy sticky gross hands and nuggets!

Work in batches of 5-7 nuggets at a time.

Step 1: A light coating of seasoned flour.

Step 2: A light egg dip.

Step 3: Coated in seasoned breadcrumbs.

Step 4: Line on greased baking sheet.

Bake at 425 degrees for about 15 minutes, flipping half way.

Perfectly golden and so crisp!

I don’t know what it is about that sweet tangy tomato sauce, but nothing goes better with chicken nuggets than good ‘ol ketchup.

And travel packets come in handy for lunches (thanks In-and-Out!)

I pretty much think everyone should have one of these simple, flavorful, I-don’t-have-to-go-out-and-buy-it-because-I-make-it-better-at-home recipes.

And you do. Make it better at home.

Less (unhealthy) fats, sodium, and preservatives, with more real food, texture and love always yields the best dishes!

Cool popcorn buckets won’t hurt either :)

Happy Friday!


What’s your favorite childhood meal?

Have your tastes changed since you were a kid or you stick to the same?

baked chicken nuggets

by lafig

Prep Time: 10 minutes

Cook Time: 15-20 minutes


  • 2 boneless, skinless chicken breasts, cut into nugget pieces (substitute: chicken tenders)
  • 3/4 c. panko breadcrumbs (substitute: regular or seasoned break crumbs)
  • 1/4 c. grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/2 tsp sesame seeds
  • 1/2 tsp pollo seasoning (substitute: grilled seasoning or your favorite seasoning)
  • 1/4 tsp smoked paprika (substitute: 1/8 tsp paprika + 1/8 tsp cumin)
  • 2 eggs
  • dash hot sauce (optional)
  • 1/2 c. whole wheat pastry flour (substitute: any flour)
  • 1/2 tsp garlic powder ( I was out of this so I just chopped up 1 garlic clove and mixed with the breadcrumb mixture- worked great!)
  • 1/4 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/8 tsp freshly ground black pepper
  • oil for coating baking sheet


Preheat oven to 425 degrees and grease a baking sheet with ~1 Tbsp oil.

Start by setting up the seasoned breadcrumbs, eggs+hot sauce, and seasoned flour stations, each with their own plate (I used a bowl for the flour to minimize mess.)

Working in batches of 5-7 nuggets, lightly coat in flour, shake off all excess, then transfer to eggs. (I found it easiest to use one hand for the flour, one hand for the egg.) Let all excess egg drip off before transferring to breadcrumbs to coat. (After transferring the chicken from the egg to the breadcrumbs, I washed my hands and then coated the nuggets in crumbs.)

From the breadcrumbs I placed the nuggets directly on the greased baking sheet. I just used my olive oil mister for this and it worked great, I sprayed the baking sheet and over the nuggets- if just using oil, I would put about a tablespoon rubbed all over the baking sheet, place the chicken nuggets on and flip so each side has some oil before going into the oven, when you flip halfway through baking you can determine if you want a little more oil.

Bake for 15-18 minutes, flipping half way through. Let cool on a wire rack (for about 2 minutes) to achieve optimal crispness.

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