If you try this new recipe, please let me know how you like it!
Buttermilk Bathed Chicken Nuggets
Prep (20 minutes) + Cook (20 minutes)
6 servings, 5 – 6 nuggets each
Scramble subscriber Eileen Wali asked if I could lighten up her family’s favorite chicken nugget recipe, which was drenched in butter. My family loved my healthy homemade version (which bolsters the theory that we’re never too old to enjoy kid-food). For vegetarian family members, you can also serve this with some meatless nuggets (we think Morningstar Farms Chik’n Nuggets are the most reminiscent of the real thing).
½ cup reduced fat buttermilk
¼ tsp. garlic powder
1 cup bread crumbs
¼ cup grated Parmesan cheese
¼ tsp. salt
1/8 tsp. black pepper
1 1/2 lb. boneless, skinless chicken breasts
Barbecue sauce and/or ketchup for dipping
Preheat the oven to 400 degrees, and spray a large baking sheet with nonstick cooking spray.
In a shallow bowl, whisk together the buttermilk and garlic powder. In another shallow bowl, combine the bread crumbs, cheese, salt and pepper.
Cut the chicken into nugget size pieces, the dip each piece in the buttermilk mixture, then coat it well in the bread crumb mixture, and put it on the baking sheet.
Bake the nuggets for 15 – 20 minutes until they are just cooked through and very lightly browned, flipping once after about 10 minutes. Serve them immediately, or refrigerate them for up to 3 days, or freeze them for up to 3 months.
Tip: For easily flipping small items like chicken nuggets, I like to use a pair of kitchen tongs.
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