Family-Style Nuggets

Forget the freezer aisle. These homemade chicken nuggets use real chicken breast cut into chunks, dipped in an egg wash, and coated in a bread crumb and cornmeal mixture seasoned with paprika, dry mustard, garlic powder, and onion salt. Baked at 425F for 15 minutes, they come out golden and crispy without a single drop of frying oil.

The cornmeal in the coating is the key to crunch. Bread crumbs alone bake up soft and pale, but the cornmeal adds a gritty texture that crisps in the high oven heat. Together they create a coating that actually sounds crunchy when you bite through it.

Cutting each breast half into eight equal chunks keeps the pieces uniform so they all cook at the same rate. Uneven pieces mean some nuggets are overdone and dry while others are still pink in the center.

The egg wash has melted margarine mixed in, which adds a thin layer of fat that helps the coating brown and crisp in the oven. A tablespoon of water thins it slightly so it coats each piece in a thin, even layer rather than a thick, gloppy one.

Kitchen Tips

• Spray the baking sheet well with cooking spray. Cornmeal-coated foods stick aggressively to ungreased surfaces.
• Turn the nuggets once halfway through baking so both sides get crispy and golden.
• Don’t crowd the baking sheet. Each nugget needs space around it for the hot air to circulate and crisp the coating evenly.
• Check for doneness by cutting one open. No pink, and the juices should run clear.

Variations

• Add a teaspoon of cayenne pepper to the crumb mixture for spicy nuggets.
• Serve with honey mustard, ranch, barbecue sauce, or a sweet chili dipping sauce.
• Use the same coating and technique on turkey breast or thick-cut pork tenderloin medallions.