Crispy Baked Chicken Nuggets

As I continue to try to eliminate processed food from our diets, I’ve been on a mission to replace the bag of chicken nuggets in our freezer. Granted they’re a quick dinner for my kids when we’re short on time or my little guy is refusing any meal, but I finally found a replacement! These chicken nuggets are crispy and healthy since they’re baked and not fried!

I did a little experimenting with this recipe and finally got it right the second time! The first time they just weren’t crispy enough and then I got the idea to toast panko breadcrumbs first. I know…genius idea, right?! Madeline had a huge plate of them and asked for seconds!

1 cup panko bread crumbs
1 Tbsp olive oil
1 Tbsp Healthy Solutions Pork and Poultry Rub
1 chicken breast, cut into bite sized pieces
1 egg, beaten
1/2 – 1/3 cup whole wheat white flour
salt and pepper

In a medium saute pan, heat the olive oil on medium heat. Add in the panko bread crumbs, stir to combine with the olive oil and toast for 5-8 minutes until the panko is golden brown. Transfer to a bowl and allow to cool. Mix in the tablespoon of Healthy Solutions Pork and Poultry Rub.

Preheat oven to 400 degrees and line a baking sheet parchment paper and set aside. Place the flour, panko and egg in separate dishes to prepare for breading. Season the chicken breast with salt and pepper and coat with flour. Dip into the egg and then into the bread crumbs taking note to cover each side. Place on the prepared baking sheet. Continue until all pieces of chicken are breaded.

Bake for 20 minutes or until the chicken is cooked through. Serve with your favorite dipping sauce.