Baked Chicken Nuggets Recipe
Who said chicken nuggets are bad for you? These baked chicken nuggets skip the deep fryer and preservatives, giving you all the crispy, delicious flavor you love with a lighter twist. I created this recipe for my daughter, but now I’m having a full-on chicken nugget revival of my own.
Ingredients
- ½ cup tapioca starch, see notes
- 2 teaspoons EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 large egg
- 1 lb chicken breasts, cut into nugget-sized pieces
- Spray olive oil
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Whisk together the tapioca starch, garlic powder, onion powder, salt, and pepper in a medium-sized bowl. Whisk the egg in another medium-sized bowl.½ cup tapioca starch, 2 teaspoons EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper, 1 large egg
- Drop all the chicken pieces into the bowl with the egg. One at a time pull them out and drop them in the bowl with the tapioca starch, making sure that each piece is completely covered before placing it onto the prepared baking sheet. (Keep one hand for pulling the chicken out of the egg and the other for coating it in the starch.)1 lb chicken breasts
- Spray a little oil over the chicken nuggets, then put them in the oven. Bake for 20 minutes, until they are cooked through. TIP: broiling for the last 5 minutes helps to brown the tops!Spray olive oil
Notes
Tapioca starch: You can also use cornstarch, potato starch, or even all-purpose flour.
Chicken: This recipe works just as well with chicken thighs!
Serving: 1 serving = ¼ of the recipe, Calories: 176kcal, Carbohydrates: 7g, Protein: 26g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.02g, Cholesterol: 119mg, Sodium: 441mg, Potassium: 448mg, Fiber: 0.2g, Sugar: 0.1g, Vitamin A: 102IU, Vitamin C: 2mg, Calcium: 17mg, Iron: 1mg