Panko Chicken Nuggets

This was an idea I saw at Aggie's Kitchen.  The technique she uses to bake the nuggets makes them moist and crunchy.  I did change the recipe a little bit though.  My kids love these because they are chicken nuggets, but I love them because they are much healthier than your typical nugget.  I serve mine with whatever dipping sauce everyone wants i.e. ranch dressing, BBQ sauce, ketchup and even honey.


Panko Chicken Nuggets:
adapted from Aggie's Kitchen
click here for printable version

1.5-2 pounds boneless skinless chicken breasts, cut into bite size pieces
1 1/2 cups Panko bread crumbs
1/2 cup dijon mustard (can substitute one beaten egg)
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
1/2 teaspoon oregano
1 teaspoon salt
1/2 teaspoon basil
non-stick cooking spray

Preheat the oven to 375 degrees.
Place a cooling rack in a baking sheet and spray with non-stick spray.
Season the bread crumbs and place in a bowl.  Put mustard (or egg if using) in a bowl.
Dip chicken pieces into mustard then bread crumbs.  I find that if you put the mustard in a large bowl and put all of the chicken in and mix it with your hands it works better than if you individually dip them.  If you dip them they seem to be a little too mustardy.  Place chicken on rack in baking sheet.

Gently spray each nugget with non-stick spray or an olive oil spritzer.  Bake in the oven for about 20 minutes.  Dip in your favorite sauce.