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Oven-Baked School Chicken Nuggets
Rachel Kim

Oven-Baked School Chicken Nuggets

Uniform commercial nuggets are impossible to duplicate without formed meat and a factory fryer, so this home version keeps the memory—small, mild, crisp bites—while using chopped chicken breast. Two rimmed sheet pans hold 32 pieces without crowding. A fine cracker-and-breadcrumb coating gives a smoother cafeteria-style crust than coarse panko alone.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lb boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 2 cups finely crushed buttery crackers
  • 1 cup fine dry breadcrumbs
  • 1 tsp paprika
  • 1/2 tsp black pepper
  • 1/3 cup neutral oil
  • Ketchup or honey mustard for serving

Method
 

  1. Heat oven to 425°F, line two rimmed sheet pans with parchment and brush them lightly with oil.
  2. Cut chicken into 32 similar two-bite pieces and toss with buttermilk, salt and garlic powder.
  3. Combine cracker crumbs, breadcrumbs, paprika and pepper in a shallow bowl.
  4. Coat each drained chicken piece firmly in crumbs and arrange with space between pieces.
  5. Drizzle or spray with remaining oil and bake for 9 minutes.
  6. Turn the nuggets and bake 7 to 9 minutes more until crisp and the centers reach 165°F.
  7. Serve hot with ketchup or honey mustard.