Indulge the kids (or yourself!) with this restaurant favorite! This chicken nugget recipe can be so versatile depending on what you have on hand to make the breadcrumbs.
If you have a desire to cook real food more fluently or gain confidence in remaking some of your own processed style recipes using only whole foods, you’ll love the bestselling eBook Better Than a Box.
With 60 ready-to-go recipes and 100 pages of kitchen tutorials, your family will be singing your real food praises in no time. Click HERE for more info on the premium package, including the Kindle version.
- 2–3 chicken breasts
- 1 egg
- 1/2 c. bread crumbs
- 1/4 tsp.
- 1/8 tsp. pepper
- Cut chicken breasts into bite-sized chunks.
- Mix chunks in a bowl with one slightly beaten egg.
- Combine bread crumbs, salt, pepper and optional seasonings in a large plastic bag.
- Add chicken pieces and shake to coat all sides.
- Distribute in a single layer on a baking sheet and bake at 400 degrees for 12-20 minutes.
- Chicken is done when there is no pink or pink juice in the middle. Cut one to test if you’re not sure.
Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!
Time Saver: You can skip the egg, and they turn out just fine. If you want to be as close as possible to restaurant crispiness, though, keep the egg.
Serve with homemade ranch and watch your family gobble them up!
Make them crispy:
Once the chicken is cooked, you can pan fry in some coconut oil or deep fry in coconut oil or tallow for uber-amazing, restaurant quality crispy chicken nuggets. Our leftovers are always better than our oven-baked dinners! Yum!
Gluten-Free Homemade Bread Crumbs
You can make “breadcrumbs” out of a lot of things that aren’t bread: crackers, cereal, even soaked and dehydrated whole buckwheat. Good gluten-free options for bread crumbs include Erewhon’s brown rice cereal or almond flour (although flour won’t be quite as crispy in the oven, it’s great fried).
The photo above is whole buckwheat groats, soaked for 8 hours, rinsed, soaked again, then dehydrated until they pop in your mouth (6 hours on 125F should do it). I add these to homemade granola, or you can whiz them to make gluten-free breadcrumbs that turn out wonderfully crispy.
Freeze The Chicken Strips For A Quick Meal Later
Make a double batch to keep in the freezer for a quick meal. I cook, cool and then freeze them in reusable freezer safe bags. When it’s time to serve I just pop them in the toaster oven for 10 minutes and presto dinner is ready!
Want to know what else I keep on hand in my freezer? Check out the 25 My Real Food Freezer Can’t Do Without.
More Recipes You Might Like:
- 10 Instant Pot Recipes Even my Husband can Make
- Healthy Gluten-Free Granola: So Easy, Even Your Kids Can Make It
- Spicy Cheesy Chicken Dip Recipe
- Successful Hamburger Helper Substitute!
- Air Fryer Chicken Nuggets