This is one of my kids’ favorite meals. It’s the one dinner I can always count on them eating. With only six ingredients, this recipe is very quick and easy. If you’re like me, I always make more than I need, so that I can have some to freeze or just use for a second (or third!) meal of leftovers. If you don’t overcook them, they turn out very moist and tender on the inside, but nice and crunchy on the outside.
Parmesan Chicken Nuggets
2 lbs. boneless/skinless chicken breasts (or tenderloins), cut into pieces
*1 Cup milk
1 Cup gluten-free bread crumbs
*1/2 Cup Parmesan cheese, grated
1 tsp seasoning salt (We use Lawry’s Seasoned Salt.)
- Preheat oven to 350° F.
- In a medium bowl, whisk together the milk with the egg. Cut chicken breasts into bite size pieces and place in the bowl to soak.
- In a large bowl, or gallon-size zip-style bag, mix together the bread crumbs, grated Parmesan cheese, and seasoning salt.
- Now, place some of the chicken nuggets into the bowl (or bag) and toss to coat with bread crumb mixture. Remove the coated nuggets and place on a baking sheet lightly sprayed with oil. Continue the process of coating the nuggets until all are breaded.
- Bake at 350° F for 15 – 20 minutes.
- I like to make bread crumbs myself. I basically toast the ends or pieces of gluten-free bread not suitable for sandwiches and put them into the freezer until ready to use. Then, I take them out of the freezer and chop up in a food processor until they’re crumbs.
- You can buy gluten-free bread crumbs online or at stores that carry a lot of gluten-free food products.
- Other ideas for making bread crumbs: crush up gluten-free cereal (Rice Chex works good.), gluten-free crackers, tortilla chips, etc. Check the labels to make sure they are gluten-free!
- I usually cook the chicken nuggets with a little more space between them than in the picture above so they crisp up nice and evenly.
- Don’t forget to give your kids dipping sauces: honey, mustard, ketchup, barbecue sauce, ranch dressing, etc. For my kids, I think that’s part of the attraction to the meal.
- I’ve made this recipe by memory so many times, I almost forgot where it came from. It was inspired by the recipe Chicken Breasts Parmesan in Bette Hagman’s cookbook “The Gluten-Free Gourmet Cooks Fast and Healthy.” I modified the recipe for our taste and ease of making.
- *June 2012 — I now make this recipe DAIRY-FREE. I use an almond milk or other dairy-free alternative and a Vegan Parmesan Cheese alternative. You could also just leave out the parmesan and use other herbs or spices to vary the flavor.
For more dinner ideas check out What’s For Dinner? Wednesdays at The Gluten-Free Homemaker.