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Homemade Chicken Nuggets

Course Main dishes, Poultry

Ingredients

For the chicken:

  • 1 lb chicken thighs skinless, boneless
  • 1 tsp garlic powder
  • salt & pepper to taste

For the dredge:

  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 3/4 cup panko plain, baked
  • 1/3 cup breadcrumbs plain, fine
  • 2 tbs nutritional yeast or parmesan
  • 2 tbs butter melted
  • salt & pepper to taste

Dipping sauce:

  • 2 tbs Dijon mustard
  • 2 tbs mayonnaise
  • 2 tbs honey

Instructions

  • Preheat oven to 400 degrees. Spread panko across a baking sheet and bake for a few minutes, until golden brown (be careful not to burn). Set aside to cool.
  • In a food processor, add chicken and chicken ingredients and blend until the mixture becomes a paste and set aside.
  • Prep the dredge station: flour in one dish, eggs in another dish, and panko, fine bread crumbs, nutritional yeast, salt, pepper, and butter combined in another dish. Scoop about 2 tablespoons of chicken and form into nuggets.
  • Heat the oven to 350 degrees. Coat each nugget in flour, then dip into eggs, and into the crumbs. Place on a wire rack and bake for about 15 to 20 minutes, or until crispy and cooked in the center.
  • Mix the sauce ingredients together and dip away!