I found another great recipe for chicken nuggets. I think I like this recipe even better than the last. The Asiago cheese gives these nuggets a subtle hint of extra “pow” flavor. Thank you to How Sweet It Is for this great recipe.
Here’s what you’ll need:
- 4 boneless, skinless chicken breasts
- 3 cups low-fat buttermilk
- 2 cups panko bread crumbs
- 1 cup seasoned regular bread crumbs
- 1/3 cup flour (any is fine, I used whole wheat)
- 1/2 cup freshly grated asiago cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup dijon mustard
- 1/4 cup honey
2-24 hours before serving, cut chicken breasts into nugget-like chunks. Season with the salt and pepper then add to a bowl and pour buttermilk over top. The recipe says that you need to soak for at least 2 hours or overnight. I was in a pinch for time and only let it soak for 10 minutes… they still turned out just fine!
When ready to bake, heat oven to 450 degrees F. Line a baking sheet with aluminum foil, then lay a wire rack on top and spray with non-stick spray. Add honey and mustard to a bowl and mix, then set aside.
Add bread crumbs, flour, cheese, garlic powder and paprika to a bowl and mix thoroughly. Remove each nugget directly from the buttermilk to the bread crumb mixture and coat, then set on the wire rack. Repeat with the rest, then spritz each nugget with olive oil or non-stick spray. I usually just use Pam because I like the “spritz” it gives.
Bake for 10 minutes, then remove pan from oven and gently flip each nugget with kitchen tongs and spritz again with oil or spray. Bake for 10 minutes more, then serve hot with honey mustard (or your favorite dunking sauce – in my case just plain honey).
MMMM. MMMM. Good!
We served these with a crisp, tasty salad.