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Skinny Chicken Nuggets

Light, oven-baked chicken nuggets coated in whole wheat panko for a healthier crisp.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6 servings

Ingredients

  • 3 boneless skinless chicken breasts cut into 1-inch cubes
  • 2 cups whole wheat panko breadcrumbs can use whole wheat panko found at natural foods sections
  • 1 egg white large, lightly whipped
  • 1 tablespoon extra virgin olive oil or canola oil; for drizzling
  • 1 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon onion powder
  • salt to taste

Instructions

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment or use a nonstick sheet.
  • Place the chicken cubes in a large mixing bowl and add the lightly whipped egg white; toss to evenly coat the chicken.
  • Add black pepper, cayenne, onion powder, and salt to the coated chicken and mix to distribute the seasonings.
  • Add the whole wheat panko breadcrumbs and toss or press them onto the chicken pieces so they are well coated.
  • Arrange the coated chicken pieces in a single layer on the prepared baking sheet, leaving a little space between pieces.
  • Drizzle the tablespoon of oil over the nuggets or lightly spray with oil, then bake for 30 minutes until golden and cooked through.
  • Check one piece for doneness (no pink inside); remove from oven and serve.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board
  • Spatula or tongs

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F (74°C).
  • Pressing panko onto pieces helps the coating stick better.
  • Light oil spray gives a crisper crust with less oil.
  • Cut chicken into uniform cubes for even cooking.