Oven Baked Chicken Nuggs These nuggs are a great way to stealthily add fiber to your kid's diet and they freeze well so you can make a big batch and pop the frozen nuggs in the oven for an easy school-night dinner.
For the chicken
- 2.5 lbs. Chicken breast cut into bite-sized pieces
- .25 c. Iodized salt
- 6 c. Water
For the breading
- 3 c. Bran flakes
- 2 c. Corn flakes
- 2 t. Cavender's All Purpose Greek Seasoning
- .25 c. Parmesan cheese, grated
Binding agent
- 1 Egg
- 1 c. Buttermilk
Instructions
Dissolve salt in 6 c. of water. Add chicken pieces to water, cover and brine for one hour in the fridge.
Pulse corn flakes until coursely ground in blender then dump into a bowl with Cavender's seasoning and parmesan. Whisk to combine.
Whisk buttermilk and egg to combine.
Preheat oven to 425 degrees. Place a wire rack in a large baking sheet and coat with cooking spray.
When the chicken is finished brining, dry them on paper towels. Next dip the nuggs into the buttermilk mixture, shake off excess and toss in the breading mixture one handful at a time.
Place the coated nuggets on the wire rack, spaced evenly. Pop the nuggs in the oven and bake for 15 minutes. Serve hot with your favorite dipping sauce and crispy crowns.