These baked not fried chicken nuggets are golden, wonderfully crunchy, healthy and ever so easy, you'll want to eat them all up!
How do you feel about potato wedges in a salad? Because I have to say, I'm a BIG FAN.
Hang on a tic, this recipe isn't just about potato wedges, it's about these golden and crunchy chicken nuggets. And chicken nuggets made easy, because we're using Chicken Tenderloins.
Slice the chicken into three into roughly nugget shape, then dip in an egg mixture and into the panko breadcrumbs. 15 minutes in the oven and then out come these healthy, and delicious, perfectly cooked nuggets.
But let's get back to this potato wedge salad, shall we? Because Potato wedges, as heralded as they are with mayo and sweet chilli, actually go perfectly with crisp cos lettuce, creamy avocado, sweet peas, tangy lemon juice and salt.
Just like these wedges go perfectly with this tomato relish mayo. Which is kind of like mayo with sweet chilli. And here we are. Full circle.
What ingredients do you need to make these Chicken Nuggets?
- Panko breadcrumbs - these are key! Brown them up in the oven while it's heating up, then use them to coat the chicken. Spray again with olive oil for the perfect golden colour.
- Chicken tenderloins - you can also use chicken breast, but these make it so easy to slice, you just need to cut into thirds.
- White potatoes - for the wedges
- Egg mixture - 2 Eggs, tomato relish, paprika and garlic powder.
- For the salad, I used baby cos, avocado, baby peas and lemon.
- Dipping sauce is made with Kewpie mayonnaise, smoked paprika and tomato relish.
What makes these Chicken Nuggets so crispy?
To make super crispy chicken nuggets without frying them, simply
- Add panko crumbs to a baking tray, spray with oil and place in the oven while it heats up (for just 2-3 mins), until they turn golden.
- Coat chicken pieces in egg, then panko crumbs.
- Spray again with olive oil spray and place in a hot oven for 15 minutes.
By browning the panko crumbs first we'll create a crispy texture and give that lovely golden colour that is so appealing.
Because we're using chicken tenderloin and cutting it into small pieces, the nuggets only need 15 mins in the oven.
Are these Chicken Nuggets healthy?
Yes!
- We're using whole chicken, not processed.
- Baked not fried.
- Panko crumbs not breading.
You can also cook these in the air fryer if you want.
Top tip when making these Chicken Nuggets
When I made these I took my eye off the panko breadcrumbs for a little too long when my oven was heating up, and I put it on the top layer of the oven, and my panko breadcrumbs burnt to crisp. Keep an eye on them and just bake for a few minutes.
Substitutions
- Gluten free - use gluten free breadcrumbs.
- Dairy free - this recipe is dairy free.
Kid-Friendly Variations
- Kids will love this dinner! I served my child the potatoes, avocado and peas separately to chicken nuggets.
Equipment
You will need an oven, 3 baking trays, a kettle.
More Crumbed Chicken Recipes
- Chicken Cordon Bleu - the classic French recipe of chicken breast with gooey cheese and salty ham.
- Baked Chicken Tenders with Waldorf Salad - Crispy chicken tenders served with a crisp Waldorf salad of apple, walnuts and peas.
Recipe
Equipment
- Oven
- 3 Baking trays
- Kettle
Ingredients
- 1.5 cup panko breadcrumbs
- 2 spray olive oil 6 sprays total for the recipe
- 500 g potatoes white
- 2 tablespoon olive oil
- ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
- 600 g chicken tenderloins
- 2 egg
- 2 teaspoon garlic powder
- ½ teaspoon smoked paprika 1 teaspoon total for the recipe
- 1 tablespoon tomato relish 3 tablespoon total for the recipe
- 2 spray olive oil
- ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
- 1 baby cos lettuce romaine lettuce
- 1 avocado
- 1 cup frozen baby peas
- 1 lemon
- ¼ cup kewpie mayonnaise
- ½ teaspoon smoked paprika 1 teaspoon total for the recipe
- 2 tablespoon tomato relish 3 tablespoon total for the recipe
- ½ teaspoon salt and pepper 1.5 teaspoon total for the recipe
Instructions
- Turn your oven on to 220 C (425 F). Add panko breadcrumbs to a baking tray, spray with olive oil, and place in the oven for 3 minutes to brown them (careful they don't burn). Set aside once done.1.5 cup panko breadcrumbs, 2 spray olive oil
- Slice potato into wedges, drizzle over olive oil and place on another tray, and into the oven for 25 mins.500 g potatoes, 2 tablespoon olive oil, ½ teaspoon salt and pepper
- Slice chicken tenderloins into three, so you get fairly even squares in the shape of nuggets. Line another baking tray and put your kettle on to boil.600 g chicken tenderloins
- Whisk egg, garlic powder, paprika and tomato relish together in a bowl. Dip chicken into egg mixture, coat in panko crumbs and place on the third tray. Spray with more oil and place in the oven for 15 minutes.1.5 cup panko breadcrumbs, 600 g chicken tenderloins, 2 egg, 2 teaspoon garlic powder, ½ teaspoon smoked paprika, 1 tablespoon tomato relish, 2 spray olive oil, ½ teaspoon salt and pepper
- Tear lettuce leaves apart and rinse. Slice avocado into wedges. Measure peas into a bowl, and defrost by pouring over boiling water then draining. Slice lemon into quarters.1 baby cos lettuce, 1 avocado, 1 cup frozen baby peas, 1 lemon
- Mix together mayonnaise, paprika and tomato relish.¼ cup kewpie mayonnaise, ½ teaspoon smoked paprika, 2 tablespoon tomato relish
- To serve, arrange crisp lettuce, peas, potato wedges, avocado and lemon on a serving platter. Squeeze over lemon and season. Place chicken nuggets in a bowl and serve with mayo on the side. Kids may prefer elements served separately.1 lemon, ½ teaspoon salt and pepper, 1 avocado
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