Author Notes
This is the easiest chicken nugget recipe in history. It's kind of like a make your own "shake and bake". No need for an assembly line like normal breaded chicken. Hope everyone enjoys this simple weeknight meal. —Brussels Sprouts for Breakfast
Ingredients
- for the chicken bites:
-
2 pounds
boneless, skinless chicken breast (cubed)
-
2 cups
plain breadcrumbs
-
2 tablespoons
curry powder (hot or mild to preference)
-
1 tablespoon
ground cumin
-
1 teaspoon
ground cayenne pepper
-
1 teaspoon
ground coriander
-
1 tablespoon
kosher salt
-
1 teaspoon
pepper
-
3 tablespoons
olive oil
- for the dipping sauce:
-
1 cup
mayo
-
1/2 cup
Greek yogurt or sour cream
-
1/2
lemon (juice)
-
1 teaspoon
ground coriander
-
1 teaspoon
salt
Directions
-
Preheat oven to 425 degrees.
-
In a large freezer bag, add bread crumbs, curry powder, cumin, cayenne, coriander, salt and pepper. Seal and shake to combine everything.
-
On a clean cutting board, cut chicken breasts into bite size cubes as evenly as possible. Drizzle with olive oil and a dash of salt and pepper. Rub it in.
-
Drop all the chicken pieces into the bag. Seal and shake. Shake around until all the chicken is coated. Get the chicken out of the bag with a slotted spoon to remove excess breadcrumbs.
-
Place chicken bites onto a foil lined baking sheet. If you have wire racks, add these to the baking sheet and put nuggets on the wire rack. It helps crisp up the chicken. Pop into the oven for 15-20 minutes, until golden brown.
-
As chicken bakes, stir together mayo, yogurt, lemon juice, coriander and salt. Place in a dipping bowl for dunking chicken bits into! You can use all Greek yogurt to keep it a bit healthier.
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