Crispy Baked Chicken Nuggets
These homemade chicken nuggets are easy and delicious! Great for kids AND adults!
Servings: 4 servings
Equipment
Ingredients
- 1 pound skinless and boneless chicken breasts
- 1/4 cup jarred roasted red bell peppers
- 1 small red onion or 1/2 large onion
- 1 small cooked russet potato
- 1 Tablespoon cornstarch
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt to taste
- 3/4 teaspoon ground black pepper to taste
- 1/2 cup loosely packed fresh Italian flat leaf parsley
- 1 cup Japanese bread crumbs
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Place 2 large chicken breasts in a food processor. Next, add the cooked potato, red onion and roasted red pepper to the food processor. Sprinkle on salt, pepper, paprika, oregano and starch, and place the parsley on top.1 pound skinless and boneless chicken breasts, 1/4 cup jarred roasted red bell peppers, 1 small red onion, 1 small cooked russet potato, 1 Tablespoon cornstarch, 1/2 teaspoon paprika, 1/2 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 3/4 teaspoon ground black pepper, 1/2 cup loosely packed fresh Italian flat leaf parsley
- Pulse the ingredients in the food processor until they are thoroughly combined.
- Remove the chicken mixture from the food processor, and form into little nuggets. Each nugget will be about a heaping tablespoon.
- Pour the panko bread crumbs onto a plate.1 cup Japanese bread crumbs
- Roll the raw chicken nuggets in the panko bread crumbs and place on a baking sheet.
- Pop the chicken nuggets in the oven and bake for 20-25 minutes or until golden brown and chicken is cooked through!
- Serve with ketchup or your favorite condiments!
Nutrition
Serving: 1serving | Calories: 247kcal | Carbohydrates: 24g | Protein: 28g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1241mg | Potassium: 730mg | Fiber: 2g | Sugar: 2g | Vitamin A: 738IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 2mg