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I have a four year old, so let’s face it. Over half of the things I make do NOT get the stamp of approval.
In fact, if I were to ever just ask the little guy what HE wanted to eat… The answer would ALWAYS be chicken nuggets. I’m sure he would eat them for breakfast, lunch, and dinner if we let him. Luckily his second favorite food is carrots, so I feel like less of a failure as a mom.
But after reading the ingredients on a package of those frozen dino shaped creations, I decided that a homemade version would be a much wiser decision. Especially if he insists on eating them twice a week. (Sometimes more… shhhh… don’t tell!)
So here is what I came up with:
Baked Chicken Nuggets
- 1-1/2 lbs boneless skinless chicken breast, chopped into bite sized pieces
- 1C. buttermilk
- 1-1/4C. Italian cheesy croutons, finely ground
- 1/2C. shredded parmesan cheese
- Preheat your oven to 400 degrees. Line a baking tray with foil, and lightly mist with cooking spray. Set aside.
- Place your milk and croutons into shallow dishes in an assembly line. Dip the chicken pieces into the milk followed by the croutons. Make sure they are well coated. Place in a single layer on your baking tray.
- Bake for 20 minutes. Flip halfway through for an evenly crisp nugget.
These are going in the kid pleasin’ hall of fame. My son loves them, and I feel like the hero for feeding him something that is just a tad bit healthier. (I said a tad…)
If you want to make a double batch and freeze some for later… follow these instructions:
Once you have dipped and placed your chicken onto your tray, put them in the freezer. Before baking.
Once they are good and frozen you can transfer them to labeled freezer bags. When you are ready to cook some up, simply cook according to the directions above.