Always Crispy Chicken Nuggets Recipes

THE BEST CRISPY BAKED CHICKEN NUGGETS

Steps:

• Preheat oven to 400 degrees F.
• Add panko breadcrumbs to a large baking sheet and spread out in an even layer. Spray breadcrumbs with nonstick olive oil cooking spray. Bake for 2 minutes, then stir breadcrumbs (or just give the pan a shake) and then bake for 2-3 minutes or until breadcrumbs are golden brown. Keep heat in the oven.
• Transfer breadcrumbs to a medium bowl. Whisk in spices: salt, black pepper, onion powder, paprika, garlic powder and cayenne pepper. Set aside.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line the large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken cube into the egg mixture, then use a tong to grab each chicken nugget and toss into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack, placing about 1 inch apart.
• Generously spray the tops of the chicken nuggets with nonstick spray. Bake in the oven for 15-20 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer. Serves 4. Serve with BBQ sauce, honey mustard, ketchup or whatever sauce you'd like!

CRISPY CHICKEN NUGGETS

Steps:

• Preheat oven to 400°F. Grease a baking sheet or line with parchment paper.
• Crush corn flakes into fine crumbs. Combine crumbs with Panko, cornmeal, and half of the seasonings.
• Combine milk, beaten egg and remaining seasonings. Toss chicken the egg mixture and then dip each piece into the crumb mixture pressing the crumbs to adhere.
• Place chicken on prepared pan and spray generously with cooking spray.
• Bake 18-22 minutes or until chicken reaches 165°F.

CRISPY CHICKEN NUGGETS

Steps:

• Beat egg, salt, and pepper together in a bowl. Pour crushed cereal into a separate bowl. Coat chicken pieces in egg mixture. Press chicken pieces into cereal until coated.
• Heat oil and butter together in skillet over medium heat; cook and stir chicken until coating is golden brown and meat is no longer pink in the center, about 7 minutes.
• Whisk preserves and water together in a saucepan over medium-low until heated through and smooth, 2 to 3 minutes. Serve apricot sauce with chicken nuggets.

CRISPY CHICKEN NUGGETS

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in bread crumb mixture. , Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 15-20 minutes or until chicken is no longer pink.

THE BEST EVER CHICKEN NUGGETS

Steps:

• Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
• Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
• Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.

CRISPY CHICKEN NUGGETS

Steps:

• Place chicken in a medium bowl. Season with salt and pepper, add yogurt, and toss until coated. Let stand at room temperature 15 minutes (or refrigerate, covered, up to 2 hours).
• Place panko in a shallow bowl. Using a fork, toss a few chicken pieces at a time in panko to coat; pat to adhere.
• Pour enough oil in a large straight-sided skillet to reach 1/2 inch up the sides. Heat over medium-high; oil will be ready when a panko crumb sizzles when tossed in. Working in batches, cook chicken, turning halfway through with tongs, until golden brown and cooked through, 4 to 5 minutes per batch.
• Transfer to a wire-rack-lined baking sheet; season with salt. (Remove and discard any bits of coating in cooking oil with a slotted spoon before cooking remaining batches.)