Zutaten für Baked Panko Chicken Nuggets
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 cloves garlic, minced
- 2 cups panko breadcrumbs
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Zubereitung von Baked Panko Chicken Nuggets
- Preheat your oven to 475°F (240°C).
- Cut 1.5 lbs boneless, skinless chicken breasts into bite-sized nugget pieces (about 1-inch cubes).
- In a large bowl, whisk together 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon chili powder (or more, to taste).
- Add the chicken to the bowl and toss to coat evenly.
- Add any other desired seasonings (paprika, onion powder, etc.) at this stage.
- Marinate the chicken in the refrigerator for at least 30 minutes (longer is better!).
- Pour 2 cups panko bread crumbs into the bowl with the marinated chicken. Gently toss until all the nuggets are evenly coated.
- Let the coated chicken sit for 5-10 minutes to allow the panko to absorb moisture and adhere better.
- Transfer the chicken nuggets to a lightly greased baking dish. Ensure they are in a single layer to allow for even cooking.
- Bake for 15-20 minutes, or until the chicken is cooked through and the panko is golden brown and crispy. Flip halfway through for even browning.
- Serve immediately with your favorite dipping sauces (honey mustard, BBQ sauce, ranch, etc.)
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
13g
Fat
31g
Carbs
13g
