Crispy Homemade Chicken Nuggets

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes

• 1½ cups panko breadcrumbs

• 1½ teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon onion powder

• 1 teaspoon paprika

• ½ teaspoon garlic powder

• ¼ teaspoon cayenne pepper (optional)

• 2 large eggs

• 2 tablespoons almond milk or milk of choice

• Nonstick olive oil cooking spray or oil for frying

Instructions

1. Preheat oven to 400°F. Spread panko breadcrumbs evenly on a baking sheet and spray with nonstick cooking spray. Bake for 2 minutes, stir or shake, then bake for another 2-4 minutes until golden brown. Remove and set aside but keep the oven on.

2. Mix spices into the toasted panko breadcrumbs: salt, pepper, onion powder, paprika, garlic powder, and optional cayenne.

3. Prepare egg wash: In a separate bowl, whisk eggs and milk together.

4. Coat chicken: Dip each chicken cube into the egg wash, then coat well in the seasoned panko breadcrumbs. Use tongs for coating and transfer coated nuggets to a wire rack on a baking sheet, spacing about 1 inch apart.

5. Spray and bake: Spray tops of the nuggets generously with cooking spray. Bake for 15-20 minutes, flipping halfway through, until cooked through and internal temperature reaches 165°F. Nuggets should be crispy and golden.

6. Serve: Enjoy hot with favorite dipping sauces like BBQ, honey mustard, or ketchup.

These crispy chicken nuggets take about 30 minutes from start to finish and serve 4.

Alternatively, for frying:

• Heat oil for deep frying to 350°F. Fry breaded nuggets for 6-7 minutes until golden and crispy. Drain on paper towels and serve hot.