Baked chicken nuggets with a golden crispy crust! I already have a recipe for nuggets on my blog, but it’s still different. The difference is that last time I made the nuggets from ground chicken, in this recipe we will use thinly sliced chicken filet, which we marinate first, then roll in breadcrumbs and then bake in the oven.
It’s very simple, and for me this dish is a real find. Your child doesn’t like meat (like mine) and refuses to eat it? Don’t worry! Tested and tested, you won’t get a bite of chicken like this, as your kids will happily eat it all.
INGREDIENTS
Chicken breasts – 500 gr.
For breading:
Bread crumbs – 200 gr.
Olive oil – 2 tablespoons.
For marinade:
Egg – 1 pc.
Mayonnaise – 1 tbsp.
Dijon mustard – 1 1/2 tbsp.
Flour – 2 tbsp.
Salt – 1/2 tsp.
Pepper
COOKING INSTRUCTIONS
- Preheat the oven to 200 gr.
- If you, like me, are using already golden breadcrumbs, just transfer them to a large bowl so you can easily coat the chicken breasts. If you are using regular chicken breasts, mix them with 1 tbsp of olive oil. Dump the breadcrumbs and oil onto a baking tray and bake in the oven for 3 to 5 minutes until the breadcrumbs are golden. Remove the breadcrumbs from the oven and allow to cool completely.
- Cut the chicken breasts into slices. Mix all the ingredients for the marinade in a small bowl. Dip the chicken breast slices into the marinade and stir. Set aside and allow to marinade for 2 hours ( or overnight).
- Line a baking tray with parchment. Dip the chicken breasts one at a time in the breadcrumbs and place on the baking tray. Bake in the oven for 10 to 15 minutes. Remove from the oven and serve immediately with your favorite sauce.
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