I found an amazing looking recipe for homemade chicken nuggets at Aggie's Kitchen. I ran to the grocery store to get honey for the honey mustard dip and was ready to make them when I realized I had Italian style panko crumbs. There goes the honey mustard - UGH. I will be making Aggie's version soon. I decided to use up the last bit of the Roasted Tomato, Garlic and Onion Marinara as a dipping sauce for my Italian flavored nuggets. I learned about "air baking" from Aggie on her site - I'd never heard of it before but was excited to try it. Basically, you place a cooling rack on a baking sheet and cook the food directly on the cooling rack. It worked really, really well. The chicken nuggets turned out evenly cooked and crispy on all sides. My husband and I loved these nuggets but both of our kids prefer Dino nuggets from Costco - go figure.Italian Chicken Nuggets:
Recipe and photos by For the Love of Cooking
- 2 boneless skinless chicken breasts, cut into bite sized chunks
- 1 cup of Italian style panko crumbs
- 1 egg, mixed well
- Sea salt and fresh cracked pepper, to taste
- Olive oil cooking spray
- Roasted Tomato, Garlic and Onion Marinara Sauce
Preheat the oven to 375 degrees. Place a cooling rack inside a baking sheet and coat rack with cooking spray. Cut chicken into large chunks and remove any fat. Mix the egg well in a bowl and season with sea salt and pepper. Place the panko crumbs in a separate bowl. Dip the chicken into the egg then into the panko, making sure to coat evenly. Place chicken nuggets on top of the rack and spray with olive oil cooking spray.
Bake in the oven for 15-20 minutes or until chicken is cooked thoroughly and is golden brown. Serve with warm marinara sauce. Enjoy.
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