By Aggieskitchen
If you are looking for an alternative to those frozen chicken nuggets you buy in the store, this is a great recipe for you to try. It’s easy, full of flavor and ssshhh…pretty healthy.
The method behind cooking these chicken bites is “air baking”. I learned this method from watching cooking shows and was amazed at what a difference it made when baking anything that is breaded. All you need is a large rimmed cookie sheet and a cooling rack and you are on your way to really crispy breaded chicken or fish for dinner.
I like to use Panko breadcrumbs for that extra crunch, but you can definitely use regular fine breadcrumbs and get the same result. I always buy plain breadcrumbs and season them up on my own with salt, pepper, garlic and sometimes Italian seasoning. I gave these chicken bites a little extra something sweet by dredging them in homemade honey mustard sauce before breading them. You could surely get creative and dredge them in buttermilk ranch or even teriyaki sauce to change them up a bit.
Crispy Chicken Bites and a peek in Aggie’s Garden
Ingredients
- 1 lb chicken, cut into large nuggets
- salt and pepper
- 2 – 3 heaping TB honey
- 2 – 3 heaping TB yellow mustard
- 1 cup (ish) Panko or regular plain bread crumbs, seasoned to your liking with salt, pepper, garlic powder
- nonstick spray or olive oil
Instructions
- Preheat oven to 375 degrees.
- In a bowl, mix together honey and yellow mustard until completely combined. Place seasononed breadcrumbs in a large rimmed dish or bowl. Season chicken pieces with salt and pepper and gently dredge chicken in sauce. After dredging, place chicken into breadcrumbs and gently press to coat. Place breaded chicken onto cooling rack that is placed in a rimmed cookie sheet. Coat each chicken piece with nonstick spray or spritz with olive oil.
- Bake for about 15-20 minutes or until golden brown. Serve with your favorite dipping sauce.
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