Ingredients for Light Chicken Nuggets
- 1.5 lbs boneless, skinless chicken breasts
- All Purpose Flour
- 2 tablespoons chili powder
- Kosher Salt
- 1 large egg
- Skim Milk
- Breadcrumbs
- Panko Breadcrumbs
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How to Make Light Chicken Nuggets
- Preheat oven to 425°F (220°C).
- Lightly grease two large baking sheets with cooking spray.
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces.
- In a large resealable plastic bag, combine 1 cup all-purpose flour, 2 tablespoons chili powder, and 1 teaspoon salt. Add chicken pieces, a few at a time, shaking to evenly coat.
- In a shallow dish, whisk together 1 large egg and 1/4 cup milk.
- Place 1 1/2 cups breadcrumbs in another shallow dish.
- Using tongs, dip each chicken piece into the egg mixture, allowing excess to drip off, then dredge in breadcrumbs, pressing gently to adhere.
- Arrange coated nuggets in a single layer on the prepared baking sheets, leaving at least 1 inch between each nugget.
- Bake for 6 minutes.
- Flip the nuggets carefully using tongs.
- Bake for another 6 minutes.
- Bake for an additional 6-8 minutes, or until the internal temperature reaches 165°F (74°C) and the nuggets are golden brown and crispy. Cooking time may vary depending on your oven.
- Serve immediately with your favorite dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
7g
Fat
52g
Carbs
10g