Crispy Baked Chicken Nuggets

By Sprig Originals ✓ · with credit

Adapted from budgetbytes.com

Bite-sized pieces of chicken breast dipped in a thin yogurt coating, rolled in oiled, seasoned breadcrumbs, then baked on a rack until golden and crunchy. All the crunch of the drive-thru version with none of the deep frying, and they come together from one chicken breast.

Ingredients

• 1 cup plain breadcrumbs
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper, freshly cracked
• 2 Tbsp neutral oil

• 1/3 cup Greek yogurt
• 1/8 tsp salt
• 3 Tbsp water
• 1 boneless, skinless chicken breast (about 2/3 lb.)

Instructions

1. Heat the oven to 425°F. Set a wire cooling rack (or two, if you have them) over a large baking sheet — the rack lets air circulate so the nuggets crisp all over instead of steaming on the bottom.
2. In a wide, shallow bowl, stir the breadcrumbs together with the garlic powder, smoked paprika, 1/4 tsp salt, and the black pepper. Drizzle the oil over the top and stir again until every crumb is moistened; it should feel like damp sand. This is what browns the coating in the oven.
3. In a small bowl, whisk the Greek yogurt with 1/8 tsp salt and the water until smooth and pourable, about the thickness of heavy cream — thin enough to dip into, thick enough to cling to the chicken.
4. Trim any fat from the chicken breast and cut it into small 3/4- to 1-inch pieces. You're aiming for 22–24 nuggets, all roughly the same size so they finish cooking at the same time.
5. Drop each piece of chicken into the yogurt, let the excess drip off, then roll it in the seasoned crumbs, pressing lightly so the coating sticks. Set each one on the wire rack with a little space between them.
6. Bake for 23–25 minutes, until the coating is golden at the edges and the chicken is cooked through (165°F at the centre of the largest piece). Let the nuggets rest 3–5 minutes before serving with your favourite dip.

Chef's tips

Nutrition (per serving, estimated)

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