Indulge the kids (or yourself!) with this restaurant favorite! This recipe can be so versatile depending on what you have on hand to make the breadcrumbs.
- 2-3 chicken breasts
- 1 egg
- ½ c. bread crumbs
- ¼ tsp. salt
- ⅛ 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.
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.
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 “bread crumbs” 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.
Make a double batch to keep in the freezer for a quick meal. I cook, cool and then freeze them in a reusable freezer safe bag. 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.