Thursday, January 10, 2019

The Best Oven Fried Chicken Nuggets {Plus a BIG announcement!}

So, I have some big news to share with you. I keep forgetting to tell you because we were in the midst of packing/moving the past few months so I have just been really busy and scatterbrained (oh yeah, there's another big announcement that I never really even announced).

Please don't be too distracted as you scroll by this perfectly crispy, juicy, easy and healthy chicken nugget to read the news... 

Yep, you guessed it! These aren't the only nuggets cooking right now.

This little nugget is due April 30th!

It's strange to think that in just a few months I will have kids aged 2, 1, and 0 years old, but it makes life so full of fun and love every day to have these sweet kiddos around, I wouldn't have it any other way. It also makes life very full of chicken nuggets.

Chicken nuggets. Everywhere. Car seat crevices, couch cushions, toy boxes you name it, they're there. The other day, Samuel found one in the big boys car seat and said, "Look at this thing, it's rock solid!" and Mr. Two-year-old reached out immediately and grabbed it to pop it in his mouth (yes, we stopped him).

Anyway, here's a chicken nugget that's healthier that the Mickey D's version, and might make you feel like a slightly better parent. They're crispy, juicy, and flavorful every time. You may even recognize this recipe from a few years ago, posted as Oven Fried Chicken. It's pretty much just the chicken finger version. It's one of my most popular recipes for a good reason, they're awesome! The mayo keeps them moist and makes it so the crumbs don't fall off like in other recipes. My mayo hating husband even likes them! Enjoy!

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    • The Best Oven Fried Chicken Nuggets

    • 2 medium sized boneless skinless chicken breasts
    • 1/2 cup mayonnaise
    • 1/2 teaspoon paprika
    • 1/2 teaspoon Seasoned Salt  
    • 1/2 teaspoon Italian Seasoning
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/8 teaspoon pepper
    • Cayenne pepper (to taste)
    • 2 cups cornflakes (click here to buy gluten free cornflakes!)
    • 1/4 cup parmesan cheese
    • 2 tablespoons melted butter (plus more for greasing the pan)

    • Preheat oven to 425ºF. Liberally grease a baking sheet (butter is best).
    • Cut the chicken breasts into nugget sized pieces. Flatten them out slightly with a meat pounder if you wish.
    • Combine the mayonnaise and spices.
    • Crush the cornflakes and combine with the parmesan in a shallow dish. You can also add more of the spices to this mixture too. 
    • Coat each nugget in the mayo mixture (I use my hands, but you could just toss them in a ziploc bag or use a pastry brush). Then coat them in the cornflake mixture (I just throw each one in the bowl of cornflake crumbs one at a time to coat).
    • Place on the greased pan and drizzle with the butter. Bake for about 12-15 minutes or until the center reaches 165ºF. Serve with ranch, blue cheese dressing, honey mustard or ketchup! 


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