A thin crunchy coating keeps the chicken moist and tender in these healthy little nuggets!
You guys! These nuggets are awesome! Awesomely easy and oh so tasty! They taste so much like the ones we get from our favorite fast food restaurant, but without all the grease and hassle of hauling my boys there. Baker was convinced that I went through the drive-thru to get them and was a little bummed that he didn’t get a free toy. We have a playroom overflowing with toys so don’t go feeling sorry for him! 😉
When I told him that Mama baked the nuggets, he seemed pretty surprised and very impressed. I have to admit, I’m pretty impressed myself. They turned out way tastier than I had imagined. The thin crunchy coating keeps the chicken moist and tender making them simply irresistible. I’m pretty sure I’ll be keeping these stocked for quick and healthy lunches and dinners.
Very minimal prep is required to get these little nuggets into the oven.
Start by placing the ranch dressing in a shallow bowl. Add chicken pieces and turn to coat.
Combine the flour, panko and garlic salt in a large reseaslable bag. Using a fork, transfer the chicken from the bowl to the bag. Seal the bag with some air still in it and shake until each piece is evenly coated.
Place chicken on the prepared rack and spray evenly with non-stick cooking spray.
Bake until coating starts to crisp and brown, about 25 minutes.
What’d I tell you? Super easy, right? Now all you have to do is dip and devour! Enjoy!
xoxo,
Baked Chicken Nuggets
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6
- Category: Main
Description
A thin crunchy coating keeps the chicken moist and tender in these healthy little nuggets!
Ingredients
- 1 pound boneless, skinless chicken tenders, cut into 1 inch pieces
- 1/4 cup parmesan ranch salad dressing
- 1/2 cup all-purpose or whole wheat flour
- 1/2 cup panko plain crispy bread crumbs
- 2 teaspoons garlic salt
- cooking spray
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil and set a cooling rack on top of it. Spray the cooling rack generously with non-stick cooking spray.
- Place the ranch dressing in a shallow bowl. Add chicken pieces and turn to coat.
- Combine the flour, panko and garlic salt in a large reseaslable bag. Using a fork, transfer the chicken from the bowl to the bag. Seal the bag with some air still in it and shake until each piece is evenly coated. Place chicken on the prepared rack and spray evenly with non-stick cooking spray.
- Bake until coating starts to crisp and brown, about 25 minutes.
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