Crispy Buttermilk Chicken Nuggets

As you might have gathered, we love our chicken breast here. With me not liking steak or pork chops and Mike refusing for me to force seafood upon him, we are indeed somewhat limited when it comes to the meat course in our household.

We constantly are trying to think outside the box when it comes to our options. There are always great vegetarian options to help mix things up, but yeah, you guessed it, Mike also refuses this option as well. I wasn’t kidding when I introduced him as a meat and potatoes kind of guy.

So basically this leaves chicken, ground beef, and turkey in our main rotation. We’ve become very use to meatballs, meatloaf, and Mike’s Chili Mac. All with either ground beef or ground turkey.

With chicken, the healthiest option is going to be the chicken breast. So we continuously try to mix it up. Recently, I tried out a version of chicken nuggets. Since they are not fried, it’s still pretty healthy.

Crispy Buttermilk Chicken NuggetsIMG_6095
Recipe adapted from Simply Scratch

1/2 c regular breadcrumbs
1/2 c panko breadcrumbs
1 tsp dried oregano
1 tsp dried basil
1/4 c parmesan cheese
1 c buttermilk
1 egg
2 lbs chicken breasts
1/2 tsp pepper

Begin by cutting up the chicken breast into evenly sized pieces. This is important for even cooking. Bigger pieces will take longer to cook and the smaller ones will simply dry out waiting for the big ones to cook.IMG_6099

Soak the chicken pieces in the egg and buttermilk for about 10-20 minutes. Pre-heat the oven to 425 degrees.

While they are soaking, put all the dry ingredients together in a bowl and mix it up. Make sure to use both breadcrumb types. Panko is typically by the Asian section of the grocery store. They make things much more crispy.

IMG_6101Stab a piece of chicken in the bowl and let the buttermilk drip off a bit. Drop a few in the bowl and mix it up. Use a fork to press on the pieces so that the breadcrumbs stick to the chicken.

I used a rack on top of a cookie sheet with foil. I would suggest getting a rack since they perfect for cooling cookies. This rack with the foil will help the nuggets get crispy. If you don’t have it, just placing them on a sheet with foil will work.

Bake the nuggets for 20-24 minutes, turning them once. Originally they weren’t getting that golden brown look I was looking for so I turned the broiler on for the last 5 minutes.

With this recipe, I also learned how to make a quick sweet and sour sauce. If interested, you can throw some Dijon mustard, apricot preserves, and chili flakes in a bowl. Who knew this was what makes up sweet and sour sauce? So easy and definitely close enough even if it’s missing a few ingredients.



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