These chicken nuggets may be my family’s favorite meal. I get cheers when they hit the table and hardly ever have leftovers. And since they’re made with healthier ingredients, it’s a parent-win as well. They are crispy and flavorful on the outside, but tender and juicy on the inside. Perfect for dipping in your favorite sauce and as a delicious weeknight treat!
If you are local to Boston, I always source my family’s meat from Walden Local Meat. The meat is sourced from local farms which not only help support local businesses, but is also better for the environment. Not to mention they have some of the best cuts of meat we’ve ever had.
Makes about 30 small chicken nuggets, serving 4-6 people | Healthier recipes | Less than 30 minutes
- 1 pound of chicken breast, sliced into 1 inch pieces
- 1/2 cup milk
- 1 tbsp olive oil
- 1 egg
- 1 tsp granulated garlic
- Black pepper
- 1 1/2 cups panko bread crumbs (we use whole wheat!)
- 1/2 cup grated Parmesan cheese
- 1/4 cup flaxseed meal
- 1 tsp sea salt
- 1/2 tsp dried basil
Preheat your oven to 375 degrees F. Line two sheet pans with parchment paper and set aside. In a small bowl, mix together the milk, olive oil, egg, garlic and a few cracks of black pepper. In a second small bowl, mix together the panko bread crumbs, Parmesan, flaxseed, sea salt and dried basil.
Creat an assembly line by setting your chicken next to the wet ingredient bowl, followed by the bread crumb bowl, and then your sheet pan. Dip the chicken into the wet ingredient bowl and then into the panko mixture, making sure to coat well during each step. Place on the baking sheet leaving about 1 inch between each nugget and repeat with the remaining chicken. Bake for 18-20 minutes or until an internal thermometer reads 165F.