Ah Chicken Nuggets. The ultimate kid food. Growing up, if my mom really wanted to make sure that dinner went off without a hitch, she would turn to chicken nuggets. My sister and I would be so busy eating that we would finish our dinner without the obligatory fight over who got to watch their favorite TV show afterwards. To this day I still enjoy a plate of chicken nuggets every now and then but my version gets a kick from some sriracha, crunch from panko and forget the fryer, these babies are baked not fried.
I know there are probably some chicken nugget purists out there saying to themselves “but…but…chicken nuggets are supposed to be fried.” But you wanna know a little something, they are actually really good baked too. And with this recipe, you don’t have to worry about a lack of crunch, the panko in this recipe helps give a little crunch to each tender bite of chicken.
In a bowl combine sriracha, rice vinegar and ginger. Stir in chicken pieces and coat completely. Cover and marinate for 30 minutes.
Preheat oven to 400 degrees. Place a cooling rack on top of a baking sheet and spray lightly with non-stick spray.
In one bowl beat an egg. In another bowl combine panko, kosher salt and garlic powder.
Remove chicken from marinade, dip into egg and then dredge into bread crumbs. Place breaded chicken on prepared cooling rack. Repeat process until all chicken is coated.
Once all chicken is breaded, drizzle the olive oil over the top and bake at 400 degrees for 20 minutes. Turn on the broiler and broil for 3 minutes, the bread crumbs will brown slightly.
Remove from oven, allow to cool slightly. Serve.
I have to confess that I dipped these in ranch, because well, I love chicken nuggets with ranch but an equally good dip would be sweet and sour sauce. Enjoy!