Recipes

Buttermilk Chicken Nuggets

Chicago Tribune|

Buttermilk Chicken Nuggets
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You could enjoy these tidbits right from the oven, or also at room or ambient temperature — at a picnic, say. They are perfect kid food, making for a great school night dinner or lunch box protein.This recipe is by Kristin Eddy and was originally published in The Chicago Tribune.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
4
Homemade buttermilk chicken nuggets recipe
Total time: 1 hour
Ingredients
  • 1 1/2 pound boneless, skinless chicken breasts cut into 1 1/2-inch pieces
  • 2 cup buttermilk
  • 3/4 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1 tablespoon dried italian herb blend
  • 1 teaspoon red pepper flakes (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large eggs
Directions
  1. Step 1: Preheat oven to 350F.
  2. Step 2: Place the chicken and 2 cups buttermilk in a large bowl; toss to combine. Marinate 30 minutes.
  3. Step 3: In a separate bowl, combine 3/4 cup breadcrumbs, 1/2 cup grated Parmesan, 1 tablespoon dried Italian herb blend, 1 teaspoon red pepper flakes and 1/2 teaspoon salt and black pepper on a plate.
  4. Step 4: Beat 2 eggs in a small bowl.
  5. Step 5: Remove chicken nuggets from buttermilk. Roll pieces in egg; coat with breadcrumbs, shaking off excess. Place on a greased baking sheet.
  6. Step 6: Bake at 350F until coating is golden brown and chicken is cooked through, about 30 minutes.
 
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