This recipe is adapted from a blog called
How Sweet It Is. I didn't have any buttermilk so I just used regular milk and I definitely cut down the amount of panko, flour, and milk. Since I didn't have asiago and I didn't feel like spending a lot of money on fancy cheese, I just grabbed a bag of Italian blend shredded cheese. This recipe made several batches of chicken and I still have left over panko/breading. I definitely wish they had turned out cheesier and crunchier, but I can fix that later. The recipe included instructions on how to make honey mustard from dijon mustard and honey; I just eyeballed the amount of each, but you could simply buy honey mustard or use whatever dipping sauce you like.
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| Honey mustard dipping sauce |
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Finished product
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Crunchy baked chicken nuggets
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup low fat milk
- 1 cup panko
- 1/4 cup flour
- 1/2 cup Italian blend shreded cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- honey to taste
- dijon mustard to taste
Procedure
- Cut chicken breast into nugget size. Soak in milk, salt and pepper.
- Preheat oven to 450F.
- Mix panko, flour, cheese, garlic powder, and paprika into a bowl.
- Mix honey and mustard in a separate bowl.
- Coat/bread chicken and place on greased baking sheet.
- Bake for 7 minutes or until golden brown, then flip and bake for another 7 minutes.
